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|Title: ||A preliminary investigation into the acquisition of fingerprints on food|
|Authors: ||Ferguson, Sarah|
Farrugia, Kevin J.
Bremner, David H.
|Affiliation: ||University of Abertay Dundee. School of Contemporary Sciences|
|Issue Date: ||2013|
|Type: ||Journal Article|
|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.|
|Appears in Collections:||Science Engineering & Technology Collection|
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