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.
Original language | English |
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Pages (from-to) | 67-72 |
Number of pages | 6 |
Journal | Science and Justice |
Volume | 53 |
Issue number | 1 |
Early online date | 17 Sep 2012 |
DOIs | |
Publication status | Published - Mar 2013 |