The microscopy of vegetable foods, with special reference to the detection of adulteration and the diagnosis of mixtures (1916)
Winton, Andrew Lincoln, 1864-1946, Moeller, Josef, 1848-1924, Winton, Kate Grace Barber, 1882- · New York, John Wiley & sons, inc.; [etc., etc.] · leaf 440
ut to that of an apple. On thesurface they are black, with well-defined warts; within they are darkviolet or red-black. The spores are coffee-brown, elliptical, 25-45 /tlong, thickly beset with prickles (Fig. 326, d). The true perigord truffle(var. Melanospermum) has dark, very aromatic flesh, and… … Fig. 324. German TrufiSes {Tuber cestmim). Vertical section showing rind, air passagesL dark veins of compressed hyphfe, and masses of asci. Natural size. (Tulasne.) obtained from Northern Italy, France, Germany, Switzerland, andBohemia. The flesh is lighter than that of French truffles, and the
Plant anatomy · Food adulteration and inspection · Microscopy
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