Cooked beef. Coloured scanning electron micrograph (SEM) of the surface of a piece of cooked roast beef (bought from a supermarket),showing details of the parallel muscle fibres (top),a feature of skeletal muscle. Details of striations (banding along each fibre) are evident,though a fine layer of fat,deposited on the surface during the cooking process covers much of this detail. Magnification: x20 at 6x4.5cm size | |
Lizenzart: | Lizenzpflichtig |
Credit: | Science Photo Library / Burgess, Dr. Jeremy |
Bildgröße: | 4690 px × 3744 px |
Modell-Rechte: | nicht erforderlich |
Eigentums-Rechte: | nicht erforderlich |
Restrictions: | - |