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Meat Authentication Based on Animal Species and Other Quality Meat Attributes (Protected Geographical Indication, Organic Production, and Halal and Kosher Products) by HPLC–UV Fingerprinting and Chemometrics

Crossref DOI link: https://doi.org/10.1007/s12161-025-02840-9

Published Online: 2025-06-19

Published Print: 2025-08

Update policy: https://doi.org/10.1007/springer_crossmark_policy

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