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

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

Publisher: Springer Publishing Company

ISSN: 1438-2377

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

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