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

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