| http://www.w3.org/ns/prov#value | - Hence, there is a need for an indicator that changes color when steam is emitted by the food. [0007] Homes, restaurants and catering organizations use kitchenware such as dishes, cutlery and utensils, which need to be sterilized with either dry heat, hot water and steam usually below 100??? C. There is also a need for an indicator to make sure that the cookware has been subjected to certain integr
|
