Autor:	R. F. Marzke, S. W. Marshall, Dietrich Schroeer, D. J. Erickson, R. M. Wilenzick
Rok vydání:	1970
Předmět:	Crystallography food.ingredient food Materials science Mössbauer spectroscopy Lattice (group) food and beverages Gelatin
Zdroj:	Physical Review B. 2:4414-4420
ISSN:	0556-2805
DOI:	10.1103/physrevb.2.4414
Popis:	The M\"ossbauer isomer shift of ${\mathrm{Au}}^{197}$ has been measured in samples of gold microcrystals supported in gelatin. The experimental isomer shift can be correlated with the lattice contractions observed in these microcrystals.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::9ec11f680061df5a19a74676567dbe38 https://doi.org/10.1103/physrevb.2.4414 Zobrazit plný text záznamu