Brining (English Wikipedia)

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

refsWebsite

Global rank English rank

2books.google.com

3^rd place

3^rd place

4^th place

4^th place

1washingtonpost.com

34^th place

27^th place

7^th place

7^th place

5,134^th place

2,827^th place

1finecooking.com

low place

low place

18^th place

17^th place

2^nd place

2^nd place

books.google.com (Global: 3^rd place; English: 3^rd place)

J. Kenji López-Alt (21 September 2015). The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. p. 643. ISBN 9780393249866.
C. M. E. Catsberg (12 March 2013). Food Handbook. Springer Science & Business Media. pp. 119–120. ISBN 978-94-009-0445-3.

doi.org (Global: 2^nd place; English: 2^nd place)

Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003). "Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium". Appl Environ Microbiol. 69 (5): 2959–63. Bibcode:2003ApEnM..69.2959R. doi:10.1128/aem.69.5.2959-2963.2003. PMC 154497. PMID 12732572.

finecooking.com (Global: low place; English: low place)

Corriher, Shirley. "Why Brining Keeps Turkey and Other Meat So Moist".

harvard.edu (Global: 18^th place; English: 17^th place)

ui.adsabs.harvard.edu

Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003). "Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium". Appl Environ Microbiol. 69 (5): 2959–63. Bibcode:2003ApEnM..69.2959R. doi:10.1128/aem.69.5.2959-2963.2003. PMC 154497. PMID 12732572.

kqed.org (Global: 5,134^th place; English: 2,827^th place)

ww2.kqed.org

"The Science Behind Brining a Turkey". KQED. November 25, 2009. Retrieved 2016-08-16.

nih.gov (Global: 4^th place; English: 4^th place)

ncbi.nlm.nih.gov

Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003). "Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium". Appl Environ Microbiol. 69 (5): 2959–63. Bibcode:2003ApEnM..69.2959R. doi:10.1128/aem.69.5.2959-2963.2003. PMC 154497. PMID 12732572.

pubmed.ncbi.nlm.nih.gov

Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003). "Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium". Appl Environ Microbiol. 69 (5): 2959–63. Bibcode:2003ApEnM..69.2959R. doi:10.1128/aem.69.5.2959-2963.2003. PMC 154497. PMID 12732572.

nytimes.com (Global: 7^th place; English: 7^th place)

Kaiser, Emily (February 25, 2004). "Chefs Who Salt Early if Not Often". The New York Times. Retrieved 2018-04-08.

washingtonpost.com (Global: 34^th place; English: 27^th place)

Benwick, Bonnie S. (November 14, 2007). "Wet Brining vs. Dry: Give That Bird a Bath". The Washington Post. Retrieved 2018-04-07.