The Effects of Thermal and Oxidative Degradation on the Fatty Acid Composition of Food Plants and Animals of Western Canada: Implications for the Identification of Archaeological Vessel Residues
Articles » Scholarly, peer reviewed
Author/Creator
Mary E. Malainey
R. Przybylski
B. L. Sherriff
Journal of Archaeological Science, vol. 26, no. 1, 1999, pp. 95-103
Description
Looks at nineteen experimental cooking residues that were prepared in replica cooking pots from meat, fish and plants used as food by the Natives of Western Canada.