Scanning electron microscopy study of stainless-steel finishes used in food processing equipment.
1985
Stone Linda S. | Zottola Edmund A.
The techniques of scanning electron microscopy was used to examine stainless-steel finishes approved for food industry use and to compare them with several other available stainless-steel finishes. All samples exhibited flaws (scratches, crocks, pits) in varying degrees. The study results had sanitation, fabrication, and processing implications. The micrographs (10 of which are shown) indicated the possibility for the lodging of microorganisms and food particles in the metal surface. (wz).
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书目信息
页码
v.110-114(5)
其它主题
Tecnologia de los alimentos; Qualite
语言
英语
注释
ill. 9 references.
类型
Journal Article; Journal Part
来源
Food-technology (USA). (May 1985). v. 39(5) p. 110-114.
2012-11-15
2026-02-03
AGRIS AP