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Measurement of neutron spectra in nickel, iron, and stainless steel

โœ Scribed by I. I. Bondarenko; V. G. Liforov; V. N. Morozov; M. N. Nikolaev; V. A. Parfenov; V. A. Semenov


Book ID
112482753
Publisher
Springer US
Year
1965
Tongue
English
Weight
616 KB
Volume
18
Category
Article
ISSN
1573-8205

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Stainless steels are widely used materials in food preparation and in home and commercial cookware. Stainless is readily attacked by organic acids, particularly at cooking temperatures; hence iron, chromium, and nickel should be released from the material into the food. Nickel is implicated in numer