Hello,

I’ll like to know from your experience and perhaps you have the time to share.

What is the best procedure to determine carbon-14 isotope content in food products? Besides the mass spectrometry, are there other innovative / alternative procedures?

Are there any known practical reasons for such investigations?

Can you recommend some Labs? - in Europe or in the USA or…?

Regards,

Adrian Toader-Williams

More Adrian Toader-Williams's questions See All
Similar questions and discussions