Increase in the Δ15n of Selected Amino Acids in Meat When Exposed to High Temperature and the Importance of Food Manipulation in Dietary Reconstructions
| Autor: | Noreen Tuross, Elizabeth Harvey, Linda Reynard |
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| Rok vydání: | 2023 |
| DOI: | 10.2139/ssrn.4441153 |
| Databáze: | OpenAIRE |
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