Carmen Moraru of Cornell University discusses the use of anodization to create nanoscale topography that renders metal surfaces resistant to foodborne pathogens.
http://www.ift.org/food-technology/past-issues/2015/august/columns/inside-academia.aspx
Carmen Moraru of Cornell University discusses the use of anodization to create nanoscale topography that renders metal surfaces resistant to foodborne pathogens.
http://www.ift.org/food-technology/past-issues/2015/august/columns/inside-academia.aspx