How Much Do Soil and Water Contribute to the Composition of Meat? A Case Study: Meat from Three Areas of Argentina

María V. Baroni; Natalia S. Podio; Raúl G. Badini; Marcela Inga; Héctor A. Ostera; Mariana Cagnoni; Ernesto Gallegos; Eduardo Gautier; Pilar Peral-García; Jurian Hoogewerff; Daniel A. Wunderlin

doi:10.1021/jf2023929

journal article Oct 04, 2011

How Much Do Soil and Water Contribute to the Composition of Meat? A Case Study: Meat from Three Areas of Argentina

María V. Baroni Natalia S. Podio Raúl G. Badini Marcela Inga Héctor A. Ostera Mariana Cagnoni Ernesto Gallegos Eduardo Gautier Pilar Peral-García Jurian Hoogewerff Daniel A. Wunderlin

Journal of Agricultural and Food Chemistry Vol. 59 No. 20 pp. 11117-11128 · American Chemical Society (ACS)

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Details

Published: Oct 04, 2011
Vol/Issue: 59(20)
Pages: 11117-11128

Authors

M

María V. Baroni

Facultad Ciencias Químicas-SECyT/ISIDSA - ICYTAC, Universidad Nacional de Córdoba-CONICET, Ciudad Universitaria, Córdoba, Argentina

N

Natalia S. Podio

Facultad Ciencias Químicas-SECyT/ISIDSA - ICYTAC, Universidad Nacional de Córdoba-CONICET, Ciudad Universitaria, Córdoba, Argentina

R

Raúl G. Badini

Ministerio de Ciencia y Tecnología Provincia de Córdoba-CEPROCOR, Santa María de Punilla, Córdoba, Argentina

M

Marcela Inga

Ministerio de Ciencia y Tecnología Provincia de Córdoba-CEPROCOR, Santa María de Punilla, Córdoba, Argentina

H

Héctor A. Ostera

Departamento Ciencias Geológicas-INGEIS, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Ciudad Universitaria, Buenos Aires, Argentina

M

Mariana Cagnoni

Departamento Ciencias Geológicas-INGEIS, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Ciudad Universitaria, Buenos Aires, Argentina

E

Ernesto Gallegos

Departamento Ciencias Geológicas-INGEIS, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires-CONICET, Ciudad Universitaria, Buenos Aires, Argentina

E

Eduardo Gautier

Gerencia Química, Comisión Nacional de Energía Atómica, Centro Atómico Constituyentes, San Martín, Buenos Aires, Argentina

P

Pilar Peral-García

Facultad de Ciencias Veterinarias-IGEVET, Universidad Nacional de La Plata-CONICET, Ciudad Universitaria, La Plata, Argentina

J

Jurian Hoogewerff

School of Chemistry, University of East Anglia, Norwich NR4 7TJ, United Kingdom

D

Daniel A. Wunderlin

Facultad Ciencias Químicas-SECyT/ISIDSA - ICYTAC, Universidad Nacional de Córdoba-CONICET, Ciudad Universitaria, Córdoba, Argentina

Cite This Article

María V. Baroni, Natalia S. Podio, Raúl G. Badini, et al. (2011). How Much Do Soil and Water Contribute to the Composition of Meat? A Case Study: Meat from Three Areas of Argentina. Journal of Agricultural and Food Chemistry, 59(20), 11117-11128. https://doi.org/10.1021/jf2023929

How Much Do Soil and Water Contribute to the Composition of Meat? A Case Study: Meat from Three Areas of Argentina

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