THE ROLE OF CHOLESTEROL IN IDENTIFICATION OF ARCHAEOLOGICAL FOOD RESIDUES

TURKER L., DEMIRCI S., MELIKOGLU T.

TURKISH JOURNAL OF CHEMISTRY, cilt.16, sa.4, ss.246-251, 1992 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 16 Sayı: 4
  • Basım Tarihi: 1992
  • Dergi Adı: TURKISH JOURNAL OF CHEMISTRY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Arts and Humanities Citation Index (AHCI), Scopus, Academic Search Premier, Chemical Abstracts Core, TR DİZİN (ULAKBİM)
  • Sayfa Sayıları: ss.246-251
  • Orta Doğu Teknik Üniversitesi Adresli: Hayır

Özet

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.