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 byMeera 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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