Cooking and Processing Fish in Antiquity: Questions of Taste and Texture
Crossref DOI link: https://doi.org/10.1007/s11457-018-9194-2
Published Online: 2018-11-15
Published Print: 2018-12
Update policy: https://doi.org/10.1007/springer_crossmark_policy
Wilkins, John http://orcid.org/0000-0003-4371-2975
Text and Data Mining valid from 2018-11-15
Article History
First Online: 15 November 2018