Element signature analysis: its validation as a tool for geographic authentication of the origin of dried beef and poultry meat

By Franke Bettina   Haldimann Max   Gremaud Gérard   Bosset Jacques-Olivier   Hadorn Ruedi   Kreuzer Michael  

European Food Research and Technology A, Vol. 227, Iss. 3, 2008-07 ,pp. : 701-708

Springer Publishing Company

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Indications for the applicability of element signature analysis for the determination of the geographic origin of dried beef and poultry meat

By Franke Bettina   Haldimann Max   Reimann Jürg   Baumer Beatrice   Gremaud Gérard   Hadorn Ruedi   Bosset Jacques-Olivier   Kreuzer Michael  

European Food Research and Technology A, Vol. 225, Iss. 3-4, 2007-07 ,pp. : 501-509

Springer Publishing Company

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Classification of Turkish olive oils with respect to cultivar, geographic origin and harvest year, using fatty acid profile and mid-IR spectroscopy

By Gurdeniz Gozde   Ozen Banu   Tokatli Figen  

European Food Research and Technology A, Vol. 227, Iss. 4, 2008-08 ,pp. : 1275-1281

Springer Publishing Company

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Determining the geographic origin of Emmental cheeses produced during winter and summer using a technique based on the concatenation of MIR and fluorescence spectroscopic data

By Karoui Romdhane   Dufour Éric   Pillonel Laurent   Picque Daniel   Cattenoz Thomas   Bosset Jacques-Olivier  

European Food Research and Technology A, Vol. 219, Iss. 2, 2004-07 ,pp. : 184-189

Springer Publishing Company

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The Origin of Spinning

By Ryder M. L.  

Textile History, Vol. 1, Iss. 1, 1968-12 ,pp. : 73-82

Maney Publishing

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