Cite
HARVARD Citation
Tsai, G. et al. (2022). Bay salt in seventeenth-century meat preservation: how ethnomicrobiology and experimental archaeology help us understand historical tastes. BJHS Themes. pp. 63-93. [Online].
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Tsai, G. et al. (2022). Bay salt in seventeenth-century meat preservation: how ethnomicrobiology and experimental archaeology help us understand historical tastes. BJHS Themes. pp. 63-93. [Online].