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
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 … Fig. 325. French Truflfles {Tuber brumale). Section showing h)Tjhae and spore-bearing asci. X400. (Tulasne.) yellow or coffee-brown spores (Fig. 326, a, b) are characterized by theirbroad reticulations. DIAGNOSIS.Whole truffles cannot be successfully adulterated, but in the driedcondition other…
Plant anatomy · Food adulteration and inspection · Microscopy
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