Foodcrusts formed after the ninth cooking event.

Foodcrusts formed after the ninth cooking event.

<p>The number denotes the experimental of each vessel and corresponds to <a href="http://www.plosone.org/article/info:doi/10.1371/journal.pone.0330195#pone.0330195.g001" target="_blank">Fig 1</a>.</p>

Bewaard in:

Bibliografische gegevens
Hoofdauteur:	Joannes Adrianus Antonius Dekker (22110261) (author)
Andere auteurs:	Richard Hagan (5471387) (author), Matthew Collins (279524) (author), Jessica Hendy (5471393) (author)
Gepubliceerd in:	2025
Onderwerpen:	Biochemistry Molecular Biology Inorganic Chemistry Biological Sciences not elsewhere classified using 3d modelling results highlight biases relatively small amounts identified resources reflecting different ingredient combinations available via proteomexchange material culture use analyse proteomic data recovered protein signal lesser extent protein foodcrusts made using beef fat resulted beef fat data obtained archaeological material unclean slate suggest caution residues formed past populations organic residues lipid content identifier pxd059930 g ., fish proteins factors behind culinary practices cooked foodstuffs commonly analysed charred residues biomolecular information ancient diets
Tags:	Voeg label toe Geen labels, Wees de eerste die dit record labelt!