Acid salt (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Acid salt" in English language version.

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archive.org

Raymond, Chang (2010). Chemistry (tenth ed.). Americas, New York: McGraw-Hill. pp. 725–727. ISBN 978-0077274313. Retrieved 9 February 2018.

bakerpedia.com

Wallace, David (10 June 2015). "Leavening Acids – Baking Ingredients". BAKERpedia. Retrieved 17 October 2019.

books.google.com

Dekock, Roger L.; Gray, Harry B. (1989). Chemical bonding and structure (Second ed.). Sausalito, California: University Science Book. pp. 97–98. ISBN 978-0-935702-61-3. Retrieved 8 February 2018.

chem1.com

Lower, S.K., (1999). Introduction to acid-base chemistry. Chem1 General Chemistry Text. Retrieved from http://www.chem1.com/acad/pdf/c1xacid1.pdf

doi.org

Cady, H. P.; Elsey, H. M. (1928). "A general definition of acids, bases, and salts". Journal of Chemical Education. 5 (11): 1425. Bibcode:1928JChEd...5.1425C. doi:10.1021/ed005p1425.
Somov, N.V.; Chausov, F.F.; Russ, J. (2017). "High-symmetry polymorph of anhydrous disodium hydrogen phosphate". Russian Journal of Inorganic Chemistry. 62 (2): 172–174. doi:10.1134/S0036023617020176. S2CID 102468247.
Wiley, John; Hoboken, NJ (2004). Sax's Dangerous Properties of Industrial Materials (11th Edition By Richard J. Lewis ed.). Wiley-Interscience. p. 3274. doi:10.1021/ja041002c. ISBN 978-0-471-47662-7.

harvard.edu

ui.adsabs.harvard.edu

Cady, H. P.; Elsey, H. M. (1928). "A general definition of acids, bases, and salts". Journal of Chemical Education. 5 (11): 1425. Bibcode:1928JChEd...5.1425C. doi:10.1021/ed005p1425.

mcgill.ca

"The Many Uses of Cream of Tartar". Office for Science and Society. Retrieved 17 October 2019.

semanticscholar.org

api.semanticscholar.org

Somov, N.V.; Chausov, F.F.; Russ, J. (2017). "High-symmetry polymorph of anhydrous disodium hydrogen phosphate". Russian Journal of Inorganic Chemistry. 62 (2): 172–174. doi:10.1134/S0036023617020176. S2CID 102468247.
Gabriala, Pop (2007). "RESEARCHES REGARDING THE CHEMICAL LEAVENING AGENTS' ROLE IN QUALITY OF BAKERY PRODUCTS". Journal of Agroalimentary Processes and Technologies. XIII, No. 1: 105–112. S2CID 54052197.