46052 results in Zoology
Polyphenolic extract from extra virgin olive oil inhibits the inflammatory response in IL-1β-activated synovial fibroblasts
-
- Journal:
- British Journal of Nutrition / Volume 121 / Issue 1 / 14 January 2019
- Published online by Cambridge University Press:
- 26 October 2018, pp. 55-62
- Print publication:
- 14 January 2019
-
- Article
-
- You have access
- HTML
- Export citation
Part I - Butchery as Craft and Social Praxis
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 1-104
-
- Chapter
- Export citation
Contents
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp v-vi
-
- Chapter
- Export citation
Chapter Four - Craft, Practice, and Social Boundaries
- from Part I - Butchery as Craft and Social Praxis
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 45-64
-
- Chapter
-
- You have access
- HTML
- Export citation
References
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 229-254
-
- Chapter
- Export citation
Chapter Eight - Problematising Butchery Studies
- from Part II - The Practice of Butchery in Archaeo-Historic Societies
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 122-143
-
- Chapter
- Export citation
Figures
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp vii-viii
-
- Chapter
- Export citation
Chapter Seven - Studying Cut Marks in Historic Archaeological Contexts
- from Part II - The Practice of Butchery in Archaeo-Historic Societies
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 107-121
-
- Chapter
- Export citation
Tables
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp ix-x
-
- Chapter
- Export citation
Chapter Eleven - Connecting Complex Butchering to Complexity in Society
- from Part II - The Practice of Butchery in Archaeo-Historic Societies
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 194-212
-
- Chapter
- Export citation
Preface
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp xi-xvi
-
- Chapter
- Export citation
Assessment of the nutrition environment in rural counties in the Deep South
-
- Journal:
- Journal of Nutritional Science / Volume 7 / 2018
- Published online by Cambridge University Press:
- 25 October 2018, e27
-
- Article
-
- You have access
- Open access
- HTML
- Export citation
Acknowledgements
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp xvii-xx
-
- Chapter
- Export citation
Chapter Nine - Harnessing the Power of the Cut Mark Record
- from Part II - The Practice of Butchery in Archaeo-Historic Societies
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 144-157
-
- Chapter
- Export citation
Chapter One - Animal Bodies, Human Technology
- from Part I - Butchery as Craft and Social Praxis
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 3-11
-
- Chapter
- Export citation
Chapter Two - Conceptualising ‘Butchery’
- from Part I - Butchery as Craft and Social Praxis
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 12-24
-
- Chapter
- Export citation
Copyright page
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp iv-iv
-
- Chapter
- Export citation
Chapter Six - The Materiality of Butchery
- from Part I - Butchery as Craft and Social Praxis
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 89-104
-
- Chapter
- Export citation
Chapter Five - Intellectualising Practice
- from Part I - Butchery as Craft and Social Praxis
-
- Book:
- Humans, Animals, and the Craft of Slaughter in Archaeo-Historic Societies
- Published online:
- 08 October 2018
- Print publication:
- 25 October 2018, pp 65-88
-
- Chapter
- Export citation