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

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