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Nickel content of as-received, retrieved, and recycled stainless steel brackets

โœ Scribed by Theodore Eliades; Spiros Zinelis; George Eliades; Athanasios E. Athanasiou

Book ID
114488915
Publisher
Elsevier Science
Year
2002
Tongue
English
Weight
76 KB
Volume
122
Category
Article
ISSN
1097-6752

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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