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David Hall
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David Hall: David Hall studied biochemistry at Cambridge, worked on yeast long enough to make good bread, then got a proper job, first writing food-science abstracts, then translating technical German.

Nature, 2007, vol. 449, issue 7158, 114-114

Abstract: You have the right to remain silent.

Date: 2007
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DOI: 10.1038/449114a

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