Last update: Thu Oct 18 02:01:17 MDT 2018
@Article{Gibbs:2011:NSC,
author = "W. Wayt Gibbs and Nathan Myhrvold",
title = "A New Spin on Cooking",
journal = j-SCI-AMER,
volume = "304",
number = "3",
pages = "23--23",
month = mar,
year = "2011",
CODEN = "SCAMAC",
DOI = "https://doi.org/10.1038/scientificamerican0311-23a",
ISSN = "0036-8733 (print), 1946-7087 (electronic)",
ISSN-L = "0036-8733",
bibdate = "Fri May 17 08:28:37 MDT 2013",
bibsource = "http://www.math.utah.edu/pub/tex/bib/sciam2010.bib",
URL = "http://www.nature.com/scientificamerican/journal/v304/n3/full/scientificamerican0311-23a.html;
http://www.nature.com/scientificamerican/journal/v304/n3/pdf/scientificamerican0311-23a.pdf",
acknowledgement = ack-nhfb,
fjournal = "Scientific American",
journal-URL = "http://www.nature.com/scientificamerican",
}