Chemistry: A festive ferment

Harold McGee ()
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Harold McGee: Harold McGee is the author of McGee On Food & Cooking and Keys to Good Cooking, both published by Hodder & Stoughton.

Nature, 2013, vol. 504, issue 7480, 372-374

Abstract: Harold McGee surveys a seething array of microbially transformed treats — from beard beer and grasshopper sauce to extreme herring and armpit cheese.

Date: 2013
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DOI: 10.1038/504372a

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