How much do soil and water contribute to the composition of meat? A case study: Meat from three areas of Argentina

por Baroni, M.V., Podio, N.S., Badini, R.G., Inga, M., Ostera, H.A., Cagnoni, M., Gallegos, E., Gautier, E., Peral-García, P., Hoogewerff, J., Wunderlin, D.A.

Fingerprints for main varieties of argentinean wines: Terroir differentiation by inorganic, organic, and stable isotopic analyses coupled to chemometrics

por Di Paola-Naranjo, R.D., Baroni, M.V., Podio, N.S., Rubinstein, H.R., Fabani, M.P., Badini, R.G., Inga, M., Ostera, H.A., Cagnoni, M., Gallegos, E., Gautier, E., Peral-García, P., Hoogewerff, J., Wunderlin, D.A.