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Giulio Voto
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SCHOLARLY PAPERS
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Scholarly Papers (1)
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1.
Using Strontium Isotopes and a Dynamic Confidence Interval to Counter Food Fraud in Alpine Bread
Number of pages: 34
Posted: 29 Oct 2024
Felix Bacher
,
Agnese Aguzzoni
,
Samira Chizzali
, Giulio Voto,
Massimo Tagliavini
,
Werner Tirler
and
Peter Robatscher
Laimburg Research Centre,
affiliation not provided to SSRN
, Laimburg Research Centre,
affiliation not provided to SSRN
, Free University of Bozen-Bolzano,
affiliation not provided to SSRN
and Laimburg Research Centre
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Abstract:
87Sr/86Sr ratio, food origin, cereals, flour, food processing
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