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The taphonomy of cooked bone: Characterizing boiling and its physico-chemical effects

Roberts, S.J., Smith, C.I., Millard, A. and Collins, M.J. (2002) The taphonomy of cooked bone: Characterizing boiling and its physico-chemical effects. Archaeometry, 44 (3). pp. 485-494. ISSN 0003-813X

Full text not available from this repository.
Item Type: Article
Copyright, Publisher and Additional Information: Copyright © University of Oxford 2002
Keywords: bone, diagenesis, boiling, crystallinity, collagen, porosity
Academic Units: The University of York > Archaeology (York)
Depositing User: Matthew J. Collins
Date Deposited: 04 Dec 2005
Last Modified: 05 Aug 2007 18:01
Published Version: http://dx.doi.org/10.1111/1475-4754.t01-1-00080
Status: Published
Refereed: Yes
Identification Number: 10.1111/1475-4754.t01-1-00080
URI: http://eprints.whiterose.ac.uk/id/eprint/846

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