whether you want to understand burnt foodunderstand it better than most humans beget managed to—this study by Nikolopoulos and Tzanetis is a good source of insight: “TIME-ESTIMATES OF BURNT FOOD FOR A NONLOCAL REACTIVE-CONVECTIVE PROBLEM FROM THE FOOD INDUSTRY,” by C.
V. Nikolopoulos and D.
E. Tzanetis, Advances in Scattering and Biomedical Engineering, and 2004, pp. 355-362. For a less […]
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