Skyr (Catalan Wikipedia)

Hafstein, Valdimar Tr.; Pétursson, Jón Þór; Marteinsson, Viggó Þór. «Mother Cultures: Skyr Microbes, Dairy Maids and Super Women» (en anglès). Ethnologia Europaea: Journal of European Ethnology, 01-06-2024. DOI: https://doi.org/10.3167/ee.2024.540102. [Consulta: 17 octubre 2025].

bibliotekanauki.pl (Global: low place; Catalan: low place)

Daszkiewicz, Tomasz; Ankiewicz, Weronika. «A comparison of the quality of plain yogurt and icelandic yogurt (skyr)» (en anglès). Journal of Elementology, 5 desembre 2023. [Consulta: 27 novembre 2025].

bonapeti.com (Global: low place; Catalan: low place)

Dimitrova, Hristiliana. «Skyr - What We Need to Know» (en anglès), 17-06-2022. [Consulta: 25 novembre 2025].

cambridge.org (Global: 209^th place; Catalan: 218^th place)

Price, T. Douglas; Gestsdóttir, Hildur «The first settlers of Iceland: an isotopic approach to colonisation» (en anglès). Antiquity, 80, 307, 3-2006, p. 130–144. DOI: 10.1017/S0003598X00093315. ISSN: 0003-598X [Consulta: 9 novembre 2025].

condisline.com (Global: low place; Catalan: low place)

«DANONE YOGUR DANONE SKYR NATURAL 480 G» (en castellà). Condisline. [Consulta: 21 novembre 2025].

doi.org (Global: 2^nd place; Catalan: 4^th place)

dx.doi.org

Pereira, Cecília Teresa Muniz; Pereira, Dalva Muniz; de Medeiros, Alessandra Cazelatto; Hiramatsu, Erika Yumi; Ventura, Marcella Benetti «Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking». LWT - Food Science and Technology, 150, 01-10-2021, p. 112054. DOI: 10.1016/j.lwt.2021.112054. ISSN: 0023-6438 [Consulta: 24 novembre 2025].
McElhatton, Anna; Missbah El Idrissi, Mustapha. Modernization of Traditional Food Processes and Products (en anglès). Springer Nature, 2016. DOI 10.1007/978-1-4899-7671-0. ISBN 978-1-4899-7669-7 [Consulta: 26 novembre 2025].
Price, T. Douglas; Gestsdóttir, Hildur «The first settlers of Iceland: an isotopic approach to colonisation» (en anglès). Antiquity, 80, 307, 3-2006, p. 130–144. DOI: 10.1017/S0003598X00093315. ISSN: 0003-598X [Consulta: 9 novembre 2025].
Afonso, Joana «Emerging Challenges and Innovations in Microfinance and Financial Inclusion». January 2018, 2019. DOI: 10.1007/978-3-030-05261-4 [Consulta: 29 novembre 2025].
Hafstein, Valdimar Tr.; Pétursson, Jón Þór; Marteinsson, Viggó Þór. «Mother Cultures: Skyr Microbes, Dairy Maids and Super Women» (en anglès). Ethnologia Europaea: Journal of European Ethnology, 01-06-2024. DOI: https://doi.org/10.3167/ee.2024.540102. [Consulta: 17 octubre 2025].
Narvhus, Judith A.; Abrahamsen, Roger K. «Traditional and modern Nordic fermented milk products: A review» (en anglès). International Dairy Journal, 142, 01-07-2023, p. 105641. DOI: 10.1016/j.idairyj.2023.105641. ISSN: 0958-6946 [Consulta: 20 octubre 2025].
Fondén, R.; Leporanta, K.; Svensson, U. Nordic/Scandinavian Fermented Milk Products (en anglès). John Wiley & Sons, Ltd, 2006, p. 156–173. DOI 10.1002/9780470995501.ch7. ISBN 978-0-470-99550-1 [Consulta: 20 octubre 2025].
Gudmundsson, Gudmundur; Kristbergsson, Kristberg. Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese (en anglès). Springer Nature, 2016, p. 45–53. DOI 10.1007/978-1-4899-7671-0_5. ISBN 978-1-4899-7671-0 [Consulta: 21 octubre 2025].
Steingrímsdóttir, Laufey. Food, Nutrition, and Health in Iceland (en anglès). Academic Press, 2018, p. 145–177. DOI 10.1016/b978-0-12-809416-7.00006-8 [Consulta: 29 novembre 2025].
Bintsis, Thomas; Papademas, Photis «The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review» (en anglès). Fermentation, 8, 12, 27-11-2022, p. 679. Arxivat de l'original el 2025-09-17. DOI: 10.3390/fermentation8120679. ISSN: 2311-5637 [Consulta: 15 novembre 2025].
Reykdal, Olafur; Rabieh, Sasan; Steingrimsdottir, Laufey; Gunnlaugsdottir, Helga «Minerals and trace elements in Icelandic dairy products and meat». Journal of Food Composition and Analysis, 24, 7, 11-2011, p. 980–986. DOI: 10.1016/j.jfca.2011.03.002. ISSN: 0889-1575 [Consulta: 29 novembre 2025].
Ghiamati Yazdi, Fariba; Barner Dalgaard, Line; Li, Qing; Ruscheweyh, Hans-Joachim; Thøgersen, Rebekka «Long-term daily high-protein, drained yoghurt consumption alters abundance of selected functional groups of the human gut microbiota and fecal short-chain fatty acid profiles in a cohort of overweight and obese women» (en anglès). Journal of Functional Foods, 93, 01-06-2022, p. 105089. DOI: 10.1016/j.jff.2022.105089. ISSN: 1756-4646 [Consulta: 24 novembre 2025].
El-Abbadi, Naglaa Hani; Dao, Maria Carlota; Meydani, Simin Nikbin «Yogurt: role in healthy and active aging1234» (en anglès). The American Journal of Clinical Nutrition, 99, 5, 01-05-2014, p. 1263S–1270S. DOI: 10.3945/ajcn.113.073957. ISSN: 0002-9165 [Consulta: 24 novembre 2025].
Wang, Xiaojun; Wang, Linlin; Wei, Xinyao; Xu, Changmou; Cavender, George «Invited review: Advances in yogurt development—Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources» (en anglès). Journal of Dairy Science, 108, 1, 01-01-2025, p. 33–58. DOI: 10.3168/jds.2024-25322. ISSN: 0022-0302. PMID: 39369892 [Consulta: 24 novembre 2025].
Mayo, Baltasar; Malagón-Rojas, Jeadran; Agahi, Fojan; Frias, Juana; Künili, İbrahim Ender «Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis» (en anglès). Frontiers in Nutrition, 12, 30-09-2025. DOI: 10.3389/fnut.2025.1660505. ISSN: 2296-861X. PMC: 12518318. PMID: 41098795 [Consulta: 17 novembre 2025].
Sofia, Lepesioti,; Evangelia, Zoidou,; Dionysia, Lioliou,; Ekaterini, Moschopoulou,; Golfo, Moatsou, «Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk» (en anglès). Foods, 10, 1, 18-01-2021. Arxivat de l'original el 2025-01-19. DOI: 10.3390/food. ISSN: 2304-8158 [Consulta: 29 novembre 2025].
Thanyaporn, Srimahaeak,; Agerlin, Petersen, Mikael; K., Lillevang, Søren; Lene, Jespersen,; Nadja, Larsen, «Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr» (en anglès). Foods, 11, 12, 1-2022. Arxivat de l'original el 2025-04-16. DOI: 10.3390/food. ISSN: 2304-8158 [Consulta: 24 novembre 2025].

doi.org

Afonso, Joana «Emerging Challenges and Innovations in Microfinance and Financial Inclusion». January 2018, 2019. DOI: 10.1007/978-3-030-05261-4 [Consulta: 29 novembre 2025].
Gudmundsson, Gudmundur; Kristbergsson, Kristberg. Modernization of Skyr Processing: Icelandic Acid-Curd Soft Cheese (en anglès). Springer Nature, 2016, p. 45–53. DOI 10.1007/978-1-4899-7671-0_5. ISBN 978-1-4899-7671-0 [Consulta: 21 octubre 2025].
Packaging of Fermented Milks and Dairy Products. CRC Press, 2015-08-18, p. 668–703. ISBN 978-0-429-07178-2 [Consulta: 22 novembre 2025].
Reykdal, Olafur; Rabieh, Sasan; Steingrimsdottir, Laufey; Gunnlaugsdottir, Helga «Minerals and trace elements in Icelandic dairy products and meat». Journal of Food Composition and Analysis, 24, 7, 11-2011, p. 980–986. DOI: 10.1016/j.jfca.2011.03.002. ISSN: 0889-1575 [Consulta: 29 novembre 2025].

eathealthy365.com (Global: low place; Catalan: low place)

Silas. «Is Skyr Better For You Than Yogurt? The Definitive Guide» (en anglès). [Consulta: 27 novembre 2025].

essfeed.com (Global: low place; Catalan: low place)

«Regulatory Standards and Protected Geographical Indications for Skyr» (en anglés). Ess Team, 25-11-2025. [Consulta: 25 novembre].

everydayhealth.com (Global: low place; Catalan: low place)

Braff, Danielle. «How to Buy the Healthiest Yogurt» (en anglès). Everyday Health, 31-03-2025. [Consulta: 14 octubre 2025].

frontiersin.org (Global: 3,332^nd place; Catalan: 743^rd place)

Mayo, Baltasar; Malagón-Rojas, Jeadran; Agahi, Fojan; Frias, Juana; Künili, İbrahim Ender «Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis» (en anglès). Frontiers in Nutrition, 12, 30-09-2025. DOI: 10.3389/fnut.2025.1660505. ISSN: 2296-861X. PMC: 12518318. PMID: 41098795 [Consulta: 17 novembre 2025].

guidetoiceland.is (Global: low place; Catalan: low place)

Eyjólfsdóttir, Hlín. «What Is Skyr and How Is It Made?» (en anglès). Guide to Iceland. [Consulta: 26 octubre 2025].

hcommons.org (Global: low place; Catalan: low place)

works.hcommons.org

TIROSH, Y. (2020). "Milk, Masculinity, and Humor-Less Vikings – Gender in the Old Norse Polysystem." (en anglès) LIMES, 13, 136–150. https://doi.org/10.17613/k86s7-xpw84

icelandicprovisions.com (Global: low place; Catalan: low place)

«What is Skyr? | Icelandic Provisions» (en anglès). Icelandic Provisions. [Consulta: 8 octubre 2025].
«Whole Milk Plain Skyr | Icelandic Yogurt | Icelandic Provisions» (en anglès). Icelandic Provisions. [Consulta: 8 octubre 2025].
«Low Fat Plain Skyr | Icelandic Yogurt | Icelandic Provisions» (en anglès). Icelandic Provisions. [Consulta: 8 octubre 2025].

idescat.cat (Global: 2,655^th place; Catalan: 111^th place)

«Idescat. Anuari estadístic de Catalunya. Producció de llet. Províncies.» (en català). Institut d'Estadística de Catalunya, 31-10-2025. [Consulta: 21 novembre 2025].
«Idescat. Enquesta industrial de productes. Llet, formatges, gelats i altres productes lactis» (en català). Institut d'Estadística de Catalunya, 2024. [Consulta: 21 novembre 2025].

journalofdairyscience.org (Global: low place; Catalan: low place)

Wang, Xiaojun; Wang, Linlin; Wei, Xinyao; Xu, Changmou; Cavender, George «Invited review: Advances in yogurt development—Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources» (en anglès). Journal of Dairy Science, 108, 1, 01-01-2025, p. 33–58. DOI: 10.3168/jds.2024-25322. ISSN: 0022-0302. PMID: 39369892 [Consulta: 24 novembre 2025].

lactalis.es (Global: low place; Catalan: low place)

«Grupo Lactalis invierte 2,53 millones de euros en su planta de Cataluña en 2022» (en castellà). Lactalis España, 31-07-2023. [Consulta: 21 novembre 2025].

magazinelleida.com (Global: low place; Catalan: low place)

«SKYR, el saludable i revolucionari "iogurt" islandès | Gastronomia |» (en català). Magazine Lleida, 21-06-2022. [Consulta: 26 novembre 2025].

mapa.gob.es (Global: low place; Catalan: 1,277^th place)

«Informes de interés» (en castellà). Ministerio de Agricultura, Pesca y Alimentación. [Consulta: 21 novembre 2025].

mdpi.com (Global: 1,887^th place; Catalan: 357^th place)

Bintsis, Thomas; Papademas, Photis «The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review» (en anglès). Fermentation, 8, 12, 27-11-2022, p. 679. Arxivat de l'original el 2025-09-17. DOI: 10.3390/fermentation8120679. ISSN: 2311-5637 [Consulta: 15 novembre 2025].
Sofia, Lepesioti,; Evangelia, Zoidou,; Dionysia, Lioliou,; Ekaterini, Moschopoulou,; Golfo, Moatsou, «Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk» (en anglès). Foods, 10, 1, 18-01-2021. Arxivat de l'original el 2025-01-19. DOI: 10.3390/food. ISSN: 2304-8158 [Consulta: 29 novembre 2025].
Thanyaporn, Srimahaeak,; Agerlin, Petersen, Mikael; K., Lillevang, Søren; Lene, Jespersen,; Nadja, Larsen, «Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr» (en anglès). Foods, 11, 12, 1-2022. Arxivat de l'original el 2025-04-16. DOI: 10.3390/food. ISSN: 2304-8158 [Consulta: 24 novembre 2025].

nih.gov (Global: 5^th place; Catalan: 7^th place)

ncbi.nlm.nih.gov

Wang, Xiaojun; Wang, Linlin; Wei, Xinyao; Xu, Changmou; Cavender, George «Invited review: Advances in yogurt development—Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources» (en anglès). Journal of Dairy Science, 108, 1, 01-01-2025, p. 33–58. DOI: 10.3168/jds.2024-25322. ISSN: 0022-0302. PMID: 39369892 [Consulta: 24 novembre 2025].
Mayo, Baltasar; Malagón-Rojas, Jeadran; Agahi, Fojan; Frias, Juana; Künili, İbrahim Ender «Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis» (en anglès). Frontiers in Nutrition, 12, 30-09-2025. DOI: 10.3389/fnut.2025.1660505. ISSN: 2296-861X. PMC: 12518318. PMID: 41098795 [Consulta: 17 novembre 2025].

proquest.com (Global: 121^st place; Catalan: 991^st place)

Pétursson, Jón Þór; Hafstein, Valdimar Tr. «Stirring Up Skyr: From Live Cultures to Cultural Heritage» (en anglès). Journal of American Folklore, 14 octubre 2025. [Consulta: 14 octubre 2025].

sciencedirect.com (Global: 137^th place; Catalan: 79^th place)

Pereira, Cecília Teresa Muniz; Pereira, Dalva Muniz; de Medeiros, Alessandra Cazelatto; Hiramatsu, Erika Yumi; Ventura, Marcella Benetti «Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking». LWT - Food Science and Technology, 150, 01-10-2021, p. 112054. DOI: 10.1016/j.lwt.2021.112054. ISSN: 0023-6438 [Consulta: 24 novembre 2025].
Narvhus, Judith A.; Abrahamsen, Roger K. «Traditional and modern Nordic fermented milk products: A review» (en anglès). International Dairy Journal, 142, 01-07-2023, p. 105641. DOI: 10.1016/j.idairyj.2023.105641. ISSN: 0958-6946 [Consulta: 20 octubre 2025].
Steingrímsdóttir, Laufey. Food, Nutrition, and Health in Iceland (en anglès). Academic Press, 2018, p. 145–177. DOI 10.1016/b978-0-12-809416-7.00006-8 [Consulta: 29 novembre 2025].
Ghiamati Yazdi, Fariba; Barner Dalgaard, Line; Li, Qing; Ruscheweyh, Hans-Joachim; Thøgersen, Rebekka «Long-term daily high-protein, drained yoghurt consumption alters abundance of selected functional groups of the human gut microbiota and fecal short-chain fatty acid profiles in a cohort of overweight and obese women» (en anglès). Journal of Functional Foods, 93, 01-06-2022, p. 105089. DOI: 10.1016/j.jff.2022.105089. ISSN: 1756-4646 [Consulta: 24 novembre 2025].
El-Abbadi, Naglaa Hani; Dao, Maria Carlota; Meydani, Simin Nikbin «Yogurt: role in healthy and active aging1234» (en anglès). The American Journal of Clinical Nutrition, 99, 5, 01-05-2014, p. 1263S–1270S. DOI: 10.3945/ajcn.113.073957. ISSN: 0002-9165 [Consulta: 24 novembre 2025].
Steingrímsdóttir, Laufey; Thorkelsson, Gudjón; Eythórsdóttir, Emma. Food, Nutrition, and Health in Iceland (en anglès). Academic Press, 2018, p. 145–177 [Consulta: 25 novembre 2025].

seriouseats.com (Global: 6,774^th place; Catalan: low place)

Zimmer, Erin. «An Intro to Icelandic Food» (en anglès). Serious eats, 10-08-2018. [Consulta: 25 novembre 2025].

sportlife.es (Global: low place; Catalan: low place)

«El alimento vikingo con alto contenido de proteínas, bajo...» (en castellà). [Consulta: 27 novembre 2025].

springer.com (Global: 182^nd place; Catalan: 171^st place)

link.springer.com

McElhatton, Anna; Missbah El Idrissi, Mustapha. Modernization of Traditional Food Processes and Products (en anglès). Springer Nature, 2016. DOI 10.1007/978-1-4899-7671-0. ISBN 978-1-4899-7669-7 [Consulta: 26 novembre 2025].

web.archive.org (Global: 1^st place; Catalan: 1^st place)

Bintsis, Thomas; Papademas, Photis «The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review» (en anglès). Fermentation, 8, 12, 27-11-2022, p. 679. Arxivat de l'original el 2025-09-17. DOI: 10.3390/fermentation8120679. ISSN: 2311-5637 [Consulta: 15 novembre 2025].
Sofia, Lepesioti,; Evangelia, Zoidou,; Dionysia, Lioliou,; Ekaterini, Moschopoulou,; Golfo, Moatsou, «Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk» (en anglès). Foods, 10, 1, 18-01-2021. Arxivat de l'original el 2025-01-19. DOI: 10.3390/food. ISSN: 2304-8158 [Consulta: 29 novembre 2025].
Thanyaporn, Srimahaeak,; Agerlin, Petersen, Mikael; K., Lillevang, Søren; Lene, Jespersen,; Nadja, Larsen, «Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr» (en anglès). Foods, 11, 12, 1-2022. Arxivat de l'original el 2025-04-16. DOI: 10.3390/food. ISSN: 2304-8158 [Consulta: 24 novembre 2025].

wiley.com (Global: 150^th place; Catalan: 90^th place)

onlinelibrary.wiley.com

Fondén, R.; Leporanta, K.; Svensson, U. Nordic/Scandinavian Fermented Milk Products (en anglès). John Wiley & Sons, Ltd, 2006, p. 156–173. DOI 10.1002/9780470995501.ch7. ISBN 978-0-470-99550-1 [Consulta: 20 octubre 2025].

worldcat.org (Global: 4^th place; Catalan: 6^th place)

Pereira, Cecília Teresa Muniz; Pereira, Dalva Muniz; de Medeiros, Alessandra Cazelatto; Hiramatsu, Erika Yumi; Ventura, Marcella Benetti «Skyr yogurt with mango pulp, fructooligosaccharide and natural sweeteners: Physical aspects and drivers of liking». LWT - Food Science and Technology, 150, 01-10-2021, p. 112054. DOI: 10.1016/j.lwt.2021.112054. ISSN: 0023-6438 [Consulta: 24 novembre 2025].
Price, T. Douglas; Gestsdóttir, Hildur «The first settlers of Iceland: an isotopic approach to colonisation» (en anglès). Antiquity, 80, 307, 3-2006, p. 130–144. DOI: 10.1017/S0003598X00093315. ISSN: 0003-598X [Consulta: 9 novembre 2025].
Narvhus, Judith A.; Abrahamsen, Roger K. «Traditional and modern Nordic fermented milk products: A review» (en anglès). International Dairy Journal, 142, 01-07-2023, p. 105641. DOI: 10.1016/j.idairyj.2023.105641. ISSN: 0958-6946 [Consulta: 20 octubre 2025].
Bintsis, Thomas; Papademas, Photis «The Evolution of Fermented Milks, from Artisanal to Industrial Products: A Critical Review» (en anglès). Fermentation, 8, 12, 27-11-2022, p. 679. Arxivat de l'original el 2025-09-17. DOI: 10.3390/fermentation8120679. ISSN: 2311-5637 [Consulta: 15 novembre 2025].
Reykdal, Olafur; Rabieh, Sasan; Steingrimsdottir, Laufey; Gunnlaugsdottir, Helga «Minerals and trace elements in Icelandic dairy products and meat». Journal of Food Composition and Analysis, 24, 7, 11-2011, p. 980–986. DOI: 10.1016/j.jfca.2011.03.002. ISSN: 0889-1575 [Consulta: 29 novembre 2025].
Ghiamati Yazdi, Fariba; Barner Dalgaard, Line; Li, Qing; Ruscheweyh, Hans-Joachim; Thøgersen, Rebekka «Long-term daily high-protein, drained yoghurt consumption alters abundance of selected functional groups of the human gut microbiota and fecal short-chain fatty acid profiles in a cohort of overweight and obese women» (en anglès). Journal of Functional Foods, 93, 01-06-2022, p. 105089. DOI: 10.1016/j.jff.2022.105089. ISSN: 1756-4646 [Consulta: 24 novembre 2025].
El-Abbadi, Naglaa Hani; Dao, Maria Carlota; Meydani, Simin Nikbin «Yogurt: role in healthy and active aging1234» (en anglès). The American Journal of Clinical Nutrition, 99, 5, 01-05-2014, p. 1263S–1270S. DOI: 10.3945/ajcn.113.073957. ISSN: 0002-9165 [Consulta: 24 novembre 2025].
Wang, Xiaojun; Wang, Linlin; Wei, Xinyao; Xu, Changmou; Cavender, George «Invited review: Advances in yogurt development—Microbiological safety, quality, functionality, sensory evaluation, and consumer perceptions across different dairy and plant-based alternative sources» (en anglès). Journal of Dairy Science, 108, 1, 01-01-2025, p. 33–58. DOI: 10.3168/jds.2024-25322. ISSN: 0022-0302. PMID: 39369892 [Consulta: 24 novembre 2025].
Mayo, Baltasar; Malagón-Rojas, Jeadran; Agahi, Fojan; Frias, Juana; Künili, İbrahim Ender «Impact of yogurt consumption on bone health markers in adults with or without osteoporosis: a systematic review and meta-analysis» (en anglès). Frontiers in Nutrition, 12, 30-09-2025. DOI: 10.3389/fnut.2025.1660505. ISSN: 2296-861X. PMC: 12518318. PMID: 41098795 [Consulta: 17 novembre 2025].
Sofia, Lepesioti,; Evangelia, Zoidou,; Dionysia, Lioliou,; Ekaterini, Moschopoulou,; Golfo, Moatsou, «Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk» (en anglès). Foods, 10, 1, 18-01-2021. Arxivat de l'original el 2025-01-19. DOI: 10.3390/food. ISSN: 2304-8158 [Consulta: 29 novembre 2025].
Thanyaporn, Srimahaeak,; Agerlin, Petersen, Mikael; K., Lillevang, Søren; Lene, Jespersen,; Nadja, Larsen, «Spoilage Potential of Contaminating Yeast Species Kluyveromyces marxianus, Pichia kudriavzevii and Torulaspora delbrueckii during Cold Storage of Skyr» (en anglès). Foods, 11, 12, 1-2022. Arxivat de l'original el 2025-04-16. DOI: 10.3390/food. ISSN: 2304-8158 [Consulta: 24 novembre 2025].

Skyr (Catalan Wikipedia)

arlafoods.co.uk (Global: low place; Catalan: low place)

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hcommons.org (Global: low place; Catalan: low place)

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seriouseats.com (Global: 6,774th place; Catalan: low place)

sportlife.es (Global: low place; Catalan: low place)

springer.com (Global: 182nd place; Catalan: 171st place)

link.springer.com

web.archive.org (Global: 1st place; Catalan: 1st place)

wiley.com (Global: 150th place; Catalan: 90th place)

onlinelibrary.wiley.com

worldcat.org (Global: 4th place; Catalan: 6th place)

berghahnjournals.com (Global: low place; Catalan: 7,831^st place)

cambridge.org (Global: 209^th place; Catalan: 218^th place)

doi.org (Global: 2^nd place; Catalan: 4^th place)

frontiersin.org (Global: 3,332^nd place; Catalan: 743^rd place)

idescat.cat (Global: 2,655^th place; Catalan: 111^th place)

mapa.gob.es (Global: low place; Catalan: 1,277^th place)

mdpi.com (Global: 1,887^th place; Catalan: 357^th place)

nih.gov (Global: 5^th place; Catalan: 7^th place)

proquest.com (Global: 121^st place; Catalan: 991^st place)

sciencedirect.com (Global: 137^th place; Catalan: 79^th place)

seriouseats.com (Global: 6,774^th place; Catalan: low place)

springer.com (Global: 182^nd place; Catalan: 171^st place)

web.archive.org (Global: 1^st place; Catalan: 1^st place)

wiley.com (Global: 150^th place; Catalan: 90^th place)

worldcat.org (Global: 4^th place; Catalan: 6^th place)