Fatty acid specific δ13C values reveal earliest Mediterranean cheese production 7,200 years ago

PLoS ONE

Volumn 13, Issue 9, 2018, Pages

  McClure, Sarah B ^a   Magill, Clayton ^b   Podrug, Emil ^c   Moore, Andrew M T ^d   Harper, Thomas K ^a   Culleton, Brendan J ^a   Kennett, Douglas J ^a   Freeman, Katherine H ^a  

^a PENNSYLVANIA STATE UNIVERSITY   (United States)

^b HERIOT WATT UNIVERSITY   (United Kingdom)

^c Muzej grada Sibenika   (Croatia)

^d ROCHESTER INSTITUTE OF TECHNOLOGY   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

AGRICULTURAL PROCEDURES; AGRICULTURAL WORKER; ARTICLE; ARTIFACT; CHEESE; DEMOGRAPHY; DIETARY INTAKE; EUROPE; FATTY ACID ANALYSIS; FERMENTED MILK PRODUCT; HUMAN; INFANT MORTALITY; MEDITERRANEAN DIET; MIDDLE AGES; MILK PRODUCTION; NEOLITHIC; NONHUMAN; ANALYSIS; ARCHEOLOGY; CHEMISTRY; SOUTHERN EUROPE;

FATTY ACID;

ARCHAEOLOGY; CHEESE; FATTY ACIDS; MEDITERRANEAN REGION;

EID: 85052866317     PISSN: None     EISSN: 19326203     Source Type: Journal    
DOI: 10.1371/journal.pone.0202807     Document Type: Article

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