THE ROLE OF CHOLESTEROL IN IDENTIFICATION OF ARCHAEOLOGICAL FOOD RESIDUES

Date

1992-01-01

Author

Türker, Burhan Lemi
DEMIRCI, S
MELIKOGLU, T

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This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.

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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.

Subject Keywords

Cholesterol, Archaeological food residues, Herbal foods, Animal foods

URI

https://hdl.handle.net/11511/62779

Journal

TURKISH JOURNAL OF CHEMISTRY

Collections

Department of Chemistry, Article

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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.