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Ancient lipids reveal continuity in culinary practices acro..:

Craig, Oliver E. ; Steele, Val J. ; Fischer, Anders...
Proceedings of the National Academy of Sciences of the United States of America. 108 (2011) 44 - p. 17910-17915 , 2011

Link: https://www.jstor.org/stable/41352626

RT Journal
T1 <Title>Ancient lipids reveal continuity in culinary practices across the transition to agriculture in Northern Europe</Title>

UL https://suche.suub.uni-bremen.de/peid=jstor-41352626&Exemplar=1&LAN=DE
				
A1 Craig, Oliver E.
A1 Steele, Val J.
A1 Fischer, Anders
A1 Hartz, Sönke
A1 Andersen, Søren H.
A1 Donohoe, Paul
A1 Glykou, Aikaterini
A1 Saul, Hayley
A1 Jones, D. Martin
A1 Koch, Eva
A1 Heron, Carl P.
PB National Academy of Sciences
YR 2011
SN 0027-8424
K1 Biological sciences
K1 Biochemistry
K1 Biomolecules
K1 Macromolecules
K1 Lipids
K1 Arts
K1 Applied arts
K1 Decorative arts
K1 Pottery
K1 Physical sciences
K1 Chemistry
K1 Chemical compounds
K1 Chemicals
K1 Acids
K1 Carboxylic acids
K1 Fatty acids
K1 Agriculture
K1 Farming
K1 Farming systems
K1 Organic farming
K1 Physics
K1 Microphysics
K1 Atomic physics
K1 Atoms
K1 Isotopes
K1 Behavioral sciences
K1 Ethology
K1 Animal behavior
K1 Animal feeding behavior
K1 Social sciences
K1 Population studies
K1 Human populations
K1 Persons
K1 Hunter gatherers
K1 Earth sciences
K1 Hydrology
K1 Limnology
K1 Surface water
K1 Fresh water
K1 Human geography
K1 Settlement geography
K1 Human settlements
K1 Coastal settlements
JF Proceedings of the National Academy of Sciences of the United States of America
VO 108
IS 44
SP 17910
OP 17915
LK http://dx.doi.org/https://www.jstor.org/stable/41352626
DO https://www.jstor.org/stable/41352626
SF ELIB - SuUB Bremen

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