{
    "url": "https://chloe.cnr.it/s/DHeLO/item/11389",
    "o:resource_class": "bibo:AcademicArticle",
    "dcterms:creator": [
        "Novelo-Pérez, María J.",
        "Herrera-Parra, E. Moisés",
        "Fernández-Souza, Lilia",
        "Ancona-Aragón, Iliana",
        "Jiménez-Álvarez, Socorro"
    ],
    "dcterms:date": [
        "2019"
    ],
    "dcterms:language": [
        "eng"
    ],
    "dcterms:isPartOf": [
        "STAR: Science & Technology of Archaeological Research"
    ],
    "bibo:citedBy": [
        "11072"
    ],
    "bibo:doi": [
        "https://doi.org/10.1080/20548923.2019.1674508"
    ],
    "bibo:issn": [
        "null"
    ],
    "bibo:issue": [
        "2"
    ],
    "bibo:pages": [
        "85-97"
    ],
    "bibo:shortTitle": [
        "Pre-columbian culinary landscapes"
    ],
    "bibo:uri": [
        "https://doi.org/10.1080/20548923.2019.1674508"
    ],
    "bibo:volume": [
        "5"
    ],
    "foaf:homepage": [
        "https://www.zotero.org/groups/5293298/bidiar/items/YGX25RMW/item-list"
    ],
    "curation:tag": [
        "pottery",
        "chemical residues",
        "domestic group",
        "Gastronomy",
        "Sihó",
        "starch"
    ]
},