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

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dc.contributor.advisor McGuire, Joseph
dc.creator Kirtley, Sidney A.
dc.date.accessioned 2012-01-30T16:39:38Z
dc.date.available 2012-01-30T16:39:38Z
dc.date.copyright 1991-08-26
dc.date.issued 1991-08-26
dc.identifier.uri http://hdl.handle.net/1957/27312
dc.description Graduation date: 1992 en_US
dc.language.iso en_US en_US
dc.subject.lcsh Contact angle en_US
dc.subject.lcsh Surface chemistry en_US
dc.subject.lcsh Bacteria -- Adhesion en_US
dc.subject.lcsh Food -- Packaging en_US
dc.title Use of contact angle analysis for the measurement of the relative hydrophilicity of food contact surfaces en_US
dc.type Thesis/Dissertation en_US
dc.degree.name Master of Science (M.S.) in Food Science and Technology en_US
dc.degree.level Master's en_US
dc.degree.discipline Agricultural Sciences en_US
dc.degree.grantor Oregon State University en_US
dc.description.digitization File scanned at 300 ppi (Monochrome) using Scamax Scan+ V.1.0.32.10766 on a Scanmax 412CD by InoTec in PDF format. LuraDocument PDF Compressor V.5.8.71.50 used for pdf compression and textual OCR. en_US
dc.description.peerreview no en_us


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