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

European Food Research and Technology

Volumn 227, Issue 3, 2008, Pages 701-708

  Franke, Bettina M ^a   Haldimann, Max ^b   Gremaud, Gérard ^b   Bosset, Jacques Olivier ^c   Hadorn, Ruedi ^c   Kreuzer, Michael ^a  

^a ETH ZURICH   (Switzerland)

^b FEDERAL OFFICE OF PUBLIC HEALTH   (Switzerland)

^c AGROSCOPE LIEBEFELD POSIEUX RESEARCH STATION ALP   (Switzerland)

Author keywords

Authentication; Beef; Broiler; Meat; Trace elements; Traceability

Indexed keywords

ACCESS CONTROL; AUTHENTICATION; BARIUM; CADMIUM; CADMIUM COMPOUNDS; CALCIUM; DISCRIMINANT ANALYSIS; DRYING; ERBIUM; IRON; LITHIUM; MANGANESE; MANGANESE COMPOUNDS; PALLADIUM; REGRESSION ANALYSIS; RUBIDIUM; SELENIUM; SODIUM; STRONTIUM; TELLURIUM COMPOUNDS;

ANALYSIS OF VARIANCE (ANOVA); CLASSIFICATION RATES; DATA SETS; ELEMENT CONCENTRATIONS; GEOGRAPHIC ORIGINS; IN ORDER; LINEAR DISCRIMINANT ANALYSIS (CLDA); POULTRY MEAT; SIGNATURE ANALYSIS; SPRINGER (CO);

CURING;

EID: 44949104411     PISSN: 14382377     EISSN: 14382385     Source Type: Journal    
DOI: 10.1007/s00217-007-0776-8     Document Type: Article

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