Reflections on chevaline
Wednesday, May 1, 2013 - 10:00
in Earth & Climate
Horse meat as time-honored European cuisine, its detection when mixed into meatballs and other food and the angst over consumption of chevaline in the United States, is food for a thoughtful installment of the popular Newscripts column in the current edition of Chemical & Engineering News. C&EN is the weekly newsmagazine of the American Chemical Society, the world's largest scientific society.