Valdoe Assessment Survey

Matthew Pope, 2010. https://doi.org/10.5284/1000112. How to cite using this DOI

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https://doi.org/10.5284/1000112
Sample Citation for this DOI

Matthew Pope (2010) Valdoe Assessment Survey [data-set]. York: Archaeology Data Service [distributor] https://doi.org/10.5284/1000112

Data copyright © Dr Matthew Pope unless otherwise stated

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Primary contact

Dr Matthew Pope
Institute of Archaeology
University College London
Gower Street
London
WC1E 6BT
UK
Tel: 01273 426830

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Resource identifiers

Digital Object Identifiers

Digital Object Identifiers (DOIs) are persistent identifiers which can be used to consistently and accurately reference digital objects and/or content. The DOIs provide a way for the ADS resources to be cited in a similar fashion to traditional scholarly materials. More information on DOIs at the ADS can be found on our help page.

Citing this DOI

The updated Crossref DOI Display guidelines recommend that DOIs should be displayed in the following format:

https://doi.org/10.5284/1000112
Sample Citation for this DOI

Matthew Pope (2010) Valdoe Assessment Survey [data-set]. York: Archaeology Data Service [distributor] https://doi.org/10.5284/1000112

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Valdoe Assessment Survey

Location World regionBritish Isles and Ireland
British Isles countryEngland
TGNWorld, Europe, United Kingdom, England, West Sussex, Chichester [7011407]
Grid reference OSGB487500 108500
Grid reference Latitude longitude
bounding box
50.8718741815
-0.7637415799 -0.7512961769
50.8646694325
Subject Archaeological Sciences (England)AMINO ACID RACEMISATION
Archaeological Sciences (England)SHELL
Archaeological Sciences (England)POLLEN
FISH Archaeological Objects (England)LITHIC IMPLEMENT
Library of Congress Subject HeadingsArchaeology
Monument Type (England)BUTCHERY SITE
Period MIDASLower Palaeolithic
NoneOxygen Isotope Stage 3
Project dates Created From01-JAN-2006
Created To31-AUG-2008
First Released30-APR-2010
Last Modified30-APR-2010
Identifiers ALSF ID4620
File types available PDF4 files
JPG137 files
CSV5 files

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