A preliminary study on the influence of cooking on the C and N isotopic composition of multiple organic fractions of fish (mackerel and haddock)

Journal of Archaeological Science

Volumn 50, Issue 1, 2014, Pages 153-159

  Fernandes, Ricardo ^a,b   Meadows, John ^a,c   Dreves, Alexander ^a   Nadeau, Marie Josée ^a   Grootes, Pieter ^a  

^a UNIVERSITY OF KIEL   (Germany)

^b UNIVERSITY OF CAMBRIDGE   (United Kingdom)

^c Centre for Baltic and Scandinavian Archaeology   (Germany)

Author keywords

Cooking; Diet; Fish; Fish bone collagen; Lipids; Macronutrients; Stable isotopes

Indexed keywords

CARBON ISOTOPE; COLLAGEN; DIET; ISOTOPIC COMPOSITION; LIPID; NITROGEN ISOTOPE; PELAGIC FISH; PREHISTORIC; STABLE ISOTOPE; BONE; FISH; ISOTOPIC ANALYSIS; ISOTOPIC RATIO; NUTRIENT;

MELANOGRAMMUS;

EID: 84910072122     PISSN: 03054403     EISSN: 10959238     Source Type: Journal    
DOI: 10.1016/j.jas.2014.07.006     Document Type: Article

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