Nuevas contribuciones tecnológicas al estudio de la salsa garum a partir del análisis químico de restos ictiológicos de la ‘Tienda del Garum’ de Pompeya (I.12.8)

Álvaro Rodríguez-Alcántara; Ana M. Roldán-Gómez; Darío Bernal-Casasola; Enrique García-Vargas; Víctor M. Palacios-Macías

doi:10.14201/zephyrus201882149163

New technological contributions to Roman garum elaboration from chemical analysis of archaeological fish remains from the ‘Garum shop’ at Pompeii (I.12.8)

Álvaro Rodríguez-Alcántara

alvaro.rodriguezalcantara[at]uca.es
Ana M. Roldán-Gómez
Darío Bernal-Casasola
Enrique García-Vargas
Víctor M. Palacios-Macías

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How to Cite

New technological contributions to Roman garum elaboration from chemical analysis of archaeological fish remains from the ‘Garum shop’ at Pompeii (I.12.8). (2018). Zephyrvs, 82, 149-163. https://doi.org/10.14201/zephyrus201882149163

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Editorial dates

Submitted:

2018-12-03

Acceptance:

2018-12-03

Published:

2018-12-01

Issue

Vol. 82 (2018)

Section

Articles

Keywords

dolia
fatty acids
minerals
Experimental Archaeology
Roman fish sauces

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This research didn't have any funding