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How much do soil and water contribute to the composition of meat? A case study: meat from three areas of Argentina. [electronic resource] by
- Baroni, María V
- Podio, Natalia S
- Badini, Raúl G
- Inga, Marcela
- Ostera, Héctor A
- Cagnoni, Mariana
- Gallegos, Ernesto
- Gautier, Eduardo
- Peral-García, Pilar
- Hoogewerff, Jurian
- Wunderlin, Daniel A
Producer: 20120305
In:
Journal of agricultural and food chemistry vol. 59
Availability: No items available.
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