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Please use this identifier to cite or link to this item: http://hdl.handle.net/10373/1264

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Title: A preliminary investigation into the acquisition of fingerprints on food
Authors: Ferguson, Sarah
Nicholson, Lynsey
Farrugia, Kevin J.
Bremner, David H.
Gentles, Dennis
Affiliation: University of Abertay Dundee. School of Contemporary Sciences
Keywords: Fingerprint
Food
Ageing
Superglue
Powder suspension
Issue Date: 2013
Publisher: Elsevier
Type: Journal Article
Refereed: peer-reviewed
Rights: This is the author’s final version of this article. Published version © Elsevier, available from www.elsevier.com
Citation: Ferguson, S., et al. 2013. A preliminary investigation into the acquisition of fingerprints on food. Science and Justice. 53(1): pp.67-72. Available from http://dx.doi.org/10.1016/j.scijus.2012.08.001
Abstract: The potential for enhancement and recovery of latent fingerprints on a variety of foodstuffs has been investigated. In general, black magnetic powder and black powder suspensions appear to be the most successful enhancement techniques with a high number of ridge detail-developed prints over a selected time scale. Banana, apple and tomato surfaces showed enhancement of latent prints but potato and egg surfaces proved to be less successful.
URI: http://hdl.handle.net/10373/1264
ISSN: 1355-0306
Appears in Collections:Science Engineering & Technology Collection

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