This Volume, the last of the series, is devoted to water in its metastable forms, especially at sub-zero temperatures. The past few years have wit nessed an inc

The frozen-hydrated specimen is the principal element that unifies the subject of low temperature microscopy, and frozen-hydrated specimens are what this book i

This book was developed from the papers presented at a symposium on "Water Relationships in Foods," which was held from April 10-14, 1989 at the 197th National

Advances in Low-Temperature Biology