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Przemysław Mania, Ewa Fabisiak and Ewa Skrodzka

musical in- struments by acetylation, Wood Fiber Sci., 25, 395-403. 19. Zieger E. (1960), Investigations on outer charac- teristics, wood properties and provenances of reso- nance wood qualities of Norway spruce and some other species, Mitt. aus der Staatsforstverwaltung Bayern, 31, 285-298.

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A. Garbacz-Klempka, Ł. Kowalski, J. Kozana, J. Gackowski, M. Perek-Nowak, G. Szczepańska and M. Piękoś

. Fontes Archaeologici Posnanienses . 50(2), 261-283. [12] Pernicka, E. (2014). Provenance determination of archaeological metal objects. In B. W. Roberts & C. P. Thornton (Eds.). Archaeometallurgy in global perspective. Methods and syntheses . (239-268). New York: Springer. [13] Michalski, J. (1982). Bronze casting workshop in Zawada, Tarnobrzeg province. In Z. Bukowski (Ed.). The diary of the Museum of Copper. 1, (199-207). Legnica: TPN. (in Polish). [14] Garbacz-Klempka, A., Kozana, J., Piekoś, M., Kwak, Z., Długosz, P. & Stolarczyk. T. (2015

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A. Garbacz-Klempka, Ł. Kowalski, J. Gackowski and M. Perek-Nowak

). Archaeometallurgical characterization of the earliest European metal helmets. Materials Characterization . 79, 22-36. [11] Niehuis, J., Sietsma, J. & Arnoldussen, S. (2011). The production process and potential usage of bronze Geistingen axes. Journal of Archaeology in the Low Countries . 3 (1/2), 47-63. [12] Pernicka, E. (2014). Provenance determination of archaeological metal objects. In B. W. Roberts & C. P. Thornton (Eds.), Archaeometallurgy in global perspective. Methods and syntheses , (pp. 239–268). New York: Springer. [13] Blajer, W. (2001). The Bronze

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Roman Z. Morawski

analysis in testing the provenance of wines. Food Chem., 107, 1652-1660. [244] Skogerson, K., Downey, M., Mazza, M., Boulton, R. (2007). Rapid Determination of Phenolic Components in Red Wines from UV-Visible Spectra and the Method of Partial Least Squares. Am. J. Enol. Viticult ., 58(3), 318-325. [245] Soriano, A., Perez-Juan, P.M., González, J.M., Perez-Coello, M.S. (2007). Determination of anthocyanins in red wine using a newly developed method based on Fourier transform infrared spectroscopy. Food Chem. , 104, 1295