Creating the perfect Bloody Mary: Good chemistry of fresh ingredients
Contact: Michael Bernstein
m_bernstein@acs.org
714-765-2012 (Meeting, March 27-31)
202-872-6042 (Before March 27)
Michael Woods
m_woods@acs.org
714-765-2012 (Meeting, March 27-31)
202-872-6293 (Before March 27)
American Chemical Society
Creating the perfect Bloody Mary: Good chemistry of fresh ingredients
ANAHEIM, March 29, 2011 — After tackling the chemistry of coffee, tea, fruit juices, soda pop, beer, wine and other alcoholic beverages, why not take on the ultimate challenge, the Mount Everest of cocktails, what may be the most chemically ...






