Roberts, S.J., Smith, C.I., Millard, A. et al. (1 more author) (2002) The taphonomy of cooked bone: Characterizing boiling and its physico-chemical effects. Archaeometry, 44 (3). pp. 485-494. ISSN 0003-813X
Metadata
| Item Type: | Article |
|---|---|
| Authors/Creators: |
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| Copyright, Publisher and Additional Information: | Copyright © University of Oxford 2002 |
| Keywords: | bone, diagenesis, boiling, crystallinity, collagen, porosity |
| Dates: |
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| Institution: | The University of York |
| Academic Units: | The University of York > Faculty of Arts and Humanities (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 |
| Open Archives Initiative ID (OAI ID): | oai:eprints.whiterose.ac.uk:846 |
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