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PO27 | DNA SPOTLIGHT ON SHARK MEAT IN CHINESE E-COMMERCE: LABELING AND TRACEABILITY OPACITY Lara Tinacci1, Xia Zhang2, Alice Giusti1, Huiru Kang2, Weide Deng3, Yuan Li3, Zhenzhu Sun3, Hongyuan Peng3, Lu Zou4, Jing Wen3, Andrea Armani1 | 1Department of Veterinary Sciences, University of Pisa, Pisa, Italy, Italy; 2School of Food Science, Shaoguan University, Shaoguan, China, Italy; 3School of Biology and Agriculture, Shaoguan University, Shaoguan, China, Italy; 4Technical center of Xining Customs, Xining, China, Italy; 5Guangdong Provincial Key Laboratory of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, China.
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P18 | Face-off: shark or pig? Molecular authentication of typical products made from shark stomach and intestines available on the Chinese market, purchased online L. Tinacci1, X. Zhang2, A. Giusti1, H. Kang2 A, S. Li3 C, W. Deng4 D, Y. Li4, Z. Sun4, H. Peng4, L. Zou5, X. Li2, A. Armani1, J. Wen4|5 | 1Dip. Scienze Veterinarie, Università di Pisa; Pisa, Italy 2School of Food Science, Shaoguan University, Shaoguan, China; 3College of Marine Science, Beibu Gulf University, Qinzhou, China; 4School of Biology and Agriculture, Shaoguan University, Shaoguan, China; 5Technical center of Xining Customs, Xining, China; 6Guangdong Provincial Key Lab. of Utilization and Conservation of Food and Medicinal Resources in Northern Region, Shaoguan University, Shaoguan, China
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