THE ROLE OF CHOLESTEROL IN IDENTIFICATION OF ARCHAEOLOGICAL FOOD RESIDUES

1992-01-01
Türker, Burhan Lemi
DEMIRCI, S
MELIKOGLU, T
An identification method, based on the total cholesterol level determination for identifying whether archaeological food residues have animal or vegetable origin, has been developed. The method has been applied for the identification of various archaeological food samples excavated in Turkey belonging to the 800, 3000 and 4000 Bc. periods.
TURKISH JOURNAL OF CHEMISTRY

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Citation Formats
B. L. Türker, S. DEMIRCI, and T. MELIKOGLU, “THE ROLE OF CHOLESTEROL IN IDENTIFICATION OF ARCHAEOLOGICAL FOOD RESIDUES,” TURKISH JOURNAL OF CHEMISTRY, pp. 246–251, 1992, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/62779.