Protein Modification in Fermented and Cooked Horse Milk: Taphonomic Implications for Archaeological Chemistry
Archaeological chemistry continues to expand by adopting taphonomic experimentation as a means to identify the effects of particular processes and conditions on the preservation of biomolecular remains. Analysis of ancient proteins through mass-spectrometry based proteomics requires that archaeological chemists observe and record protein modifications that occur related to processing and use behaviors. We conducted cooking and fermentation experiments using horse milk; we then assessed protein modifications in comparison to fresh horse milk. Such taphonomic studies are essential for developing rigorous targeted approaches in archaeological chemistry.
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Protein Modification in Fermented and Cooked Horse Milk: Taphonomic Implications for Archaeological Chemistry. Ashley Scott, Barney Venables, Steve Wolverton. Presented at The 81st Annual Meeting of the Society for American Archaeology, Vancouver, British Columbia. 2017 ( tDAR id: 431364)
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Abstract Id(s): 16173