Akademik Veri Yönetim Sistemi
TURKISH JOURNAL OF CHEMISTRY, cilt.16, sa.4, ss.246-251, 1992 (AHCI İndekslerine Giren Dergi)
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.