Daši (Czech Wikipedia)

Analysis of information sources in references of the Wikipedia article "Daši" in Czech language version.

Last modified: 13:09:09, 3 October 2024 (UTC)

Ref.Un. Ref.Website

Global rank Czech rank

4^th place

2^nd place

11molecularrecipes.com

low place

low place

11food-pronet.jp

low place

low place

6^th place

5^th place

2^nd place

4^th place

5^th place

8^th place

archive.org (Global: 6^th place; Czech: 5^th place)

OZEKI, Erino. The world of soy. Redakce Christine M. Du Bois. Urbana: University of Illinois Press, 2008. (Food series). Dostupné online. ISBN 978-0-252-03341-4. OCLC 177019229 Kapitola Fermented soybean products and Japanese standard taste, s. 155.

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

LINDEMANN, B. The Discovery of Umami. Chemical Senses. 2002, s. 843–844. ISSN 1464-3553. doi:10.1093/chemse/27.9.843. PMID 12438211.

food-pronet.jp (Global: low place; Czech: low place)

Ingredients used for making dashi at home cooking (Japanese).

molecularrecipes.com (Global: low place; Czech: low place)

www.molecularrecipes.com. Dostupné online.

nih.gov (Global: 5^th place; Czech: 8^th place)

ncbi.nlm.nih.gov

LINDEMANN, B. The Discovery of Umami. Chemical Senses. 2002, s. 843–844. ISSN 1464-3553. doi:10.1093/chemse/27.9.843. PMID 12438211.

worldcat.org (Global: 4^th place; Czech: 2^nd place)

OZEKI, Erino. The world of soy. Redakce Christine M. Du Bois. Urbana: University of Illinois Press, 2008. (Food series). Dostupné online. ISBN 978-0-252-03341-4. OCLC 177019229 Kapitola Fermented soybean products and Japanese standard taste, s. 155.
LINDEMANN, B. The Discovery of Umami. Chemical Senses. 2002, s. 843–844. ISSN 1464-3553. doi:10.1093/chemse/27.9.843. PMID 12438211.