THE ROLE OF CHOLESTEROL IN IDENTIFICATION OF ARCHAEOLOGICAL FOOD RESIDUES


TURKER L., DEMIRCI S., MELIKOGLU T.

TURKISH JOURNAL OF CHEMISTRY, vol.16, no.4, pp.246-251, 1992 (Peer-Reviewed Journal) identifier

  • Publication Type: Article / Article
  • Volume: 16 Issue: 4
  • Publication Date: 1992
  • Journal Name: TURKISH JOURNAL OF CHEMISTRY
  • Journal Indexes: Science Citation Index Expanded, Arts and Humanities Citation Index, Scopus, Academic Search Premier, Chemical Abstracts Core, TR DİZİN (ULAKBİM)
  • Page Numbers: pp.246-251

Abstract

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.