Table 4 Number of samples classified as heated or unheated according to element type.
From: Exploring the potential of TEM analysis for understanding cooking at prehistoric feasting sites
Long | Short | |||
|---|---|---|---|---|
Heated | Unheated | Heated | Unheated | |
Pig | 6 | 5 | 2 | 3 |
Sheep/Goat | 4 | 4 | 1 | 7 |
Grand total | 10 | 9 | 3 | 10 |
