Guaiacol: Chemistry in its element

This week, Ben Valsler investigates the smoky compound that links whisky, kippers, bacon, hot dogs, coffee, creosote and cough syrup

04 December 2013

Presented by Meera Senthilingam.

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This week, Ben Valsler investigates the smoky compound that links whisky, kippers, bacon, hot dogs, coffee, creosote and cough syrup

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