Use of contact angle analysis for the measurement of the relative hydrophilicity of food contact surfaces

Description

Graduation date: 1992

Links & Downloads

1. http://hdl.handle.net/1957/27312

Tags

Contact angle

Surface chemistry

Bacteria -- Adhesion

Food -- Packaging

Additional Fields

Identifer	oai:union.ndltd.org:ORGSU/oai:ir.library.oregonstate.edu:1957/27312
Date	26 August 1991
Creators	Kirtley, Sidney A.
Contributors	McGuire, Joseph
Source Sets	Oregon State University
Language	en_US
Detected Language	English
Type	Thesis/Dissertation