The taphonomy of cooked bone: characterizing boiling and its physico–chemical effects
Stephen J. Roberts(Newcastle University), Matthew J. Collins(University of Copenhagen), Andrew R. Millard(University of Liverpool), Colin Smith(La Trobe University)
Cited by 147
Related Papers
Species identification by analysis of bone collagen using matrix‐assisted laser desorption/ionisation time‐of‐flight mass spectrometry
|Rapid Communications in Mass Spectrometry|2009|642
The half-life of DNA in bone: measuring decay kinetics in 158 dated fossils
|Proceedings of the Royal Society B Biological Sciences|2012|637
Pathogens and host immunity in the ancient human oral cavity
|Nature Genetics|2014|628
The survival of organic matter in bone: a review
|Archaeometry|2002|613