Cheese sauce (English Wikipedia)

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

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21books.google.com

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5doi.org

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5worldcat.org

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3nytimes.com

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2businessinsider.com

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2nih.gov

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meridian.allenpress.com

Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1 June 1994). "Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures". Journal of Food Protection. 57 (7): 629–631. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X. PMID 31121702. Retrieved 4 November 2021.

books.google.com

Allen, Gary (2019). Sauces Reconsidered: Après Escoffier. Rowman & Littlefield Studies in Food and Gastronomy. Rowman & Littlefield Publishers. p. 156. ISBN 978-1-5381-1514-5. Retrieved 4 November 2021.
Rodgers, R.; Williams, C.; Thomas, M. (2005). Sauces, Salsas & Relishes. Williams Sonoma mastering. Free Press. p. 63. ISBN 978-0-7432-6737-3. Retrieved 4 November 2021.
Restaurant Business. Restaurant Business. 1997. p. 160. Retrieved 3 November 2021.
Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making. Houghton Mifflin Harcourt. p. 137. ISBN 978-0-544-81982-5. Retrieved 4 November 2021.
Herrera-Sobek, M. (2012). Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions [3 volumes]: An Encyclopedia of Cultural Traditions. ABC-CLIO. p. 826. ISBN 978-0-313-34340-7. Retrieved 4 November 2021.
Donnelly, C.W. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 160. ISBN 978-0-19-933088-1. Retrieved 4 November 2021.
Chandan, R.C.; Kilara, A. (2010). Dairy Ingredients for Food Processing. Wiley. pp. 491–493. ISBN 978-0-470-95912-1. Retrieved 3 November 2021.
Song, H.R.; Riera, A. (2019). A Taste of Barcelona: The History of Catalan Cooking and Eating. Big City Food Biographies. Rowman & Littlefield Publishers. p. 57. ISBN 978-1-5381-0784-3. Retrieved 4 November 2021.
USITC Publication. Annual report – United States International Trade Commission. U.S. Government Printing Office. 1982. p. 51. Retrieved 3 November 2021.
Juneja, V.K.; Sofos, J.N. (2001). Control of Foodborne Microorganisms. Food Science and Technology. CRC Press. p. 326. ISBN 978-1-4822-7091-4. Retrieved 3 November 2021.
Davis, A.A. (2015). America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Andrews McMeel Publishing. p. 148. ISBN 978-1-4494-6976-4. Retrieved 3 November 2021.
Richardson, P. (2008). In-Pack Processed Foods: Improving Quality. Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier Science. p. 256. ISBN 978-1-84569-469-2. Retrieved 3 November 2021.
David, J.R.D.; Graves, R.H.; Szemplenski, T. (2012). Handbook of Aseptic Processing and Packaging. CRC Press. p. 24. ISBN 978-1-4398-0720-0. Retrieved 4 November 2021.
Agriculture, Rural Development, and Related Agencies Appropriations for Fiscal Year 2001. S. hrg. U.S. Government Printing Office. 2001. Retrieved 3 November 2021.
Tamime, A.Y. (2011). Processed Cheese and Analogues. Society of Dairy Technology. Wiley. p. 7. ISBN 978-1-4443-4183-6. Retrieved 3 November 2021.
Aramouni, F.; Deschenes, K. (2014). Methods for Developing New Food Products: An Instructional Guide. DEStech Publications, Incorporated. p. 95. ISBN 978-1-60595-112-6. Retrieved 3 November 2021.
Engelbreit, M. (2010). Mary Engelbreit's Fan Fare Cookbook: 120 Family Favorite Recipes. Andrews McMeel Publishing. p. 62. ISBN 978-0-7407-7969-5. Retrieved 3 November 2021.
Mallett, C.P. (1993). Frozen Food Technology (in Basque). Springer US. p. 278. ISBN 978-0-7514-0072-4. Retrieved 3 November 2021.
Boye, J.I.; Arcand, Y. (2012). Green Technologies in Food Production and Processing. Food Engineering Series. Springer. p. 447. ISBN 978-1-4614-1586-2. Retrieved 3 November 2021.
Huang, T.T. (1968). Utilization of Butter and Cheese in Canned Vegetables. University of Wisconsin—Madison. p. 7. Retrieved 3 November 2021.
Weckel, K.G.; Huang, T.T. (1968). Processing Canned Vegetables in Butter and Cheese Sauces. Research report (University of Wisconsin—Madison. College of Agricultural and Life Sciences. Research Division). Research Division, College of Agricultural and Life Sciences, University of Wisconsin. Retrieved 3 November 2021.

businessinsider.com

Green, Dennis (24 February 2019). "Chick-fil-A sells a cheese dipping sauce in certain parts of America – here's what the rare side tastes like". Business Insider. Retrieved 3 November 2021.
Willett-Wei, Megan; McDowell, Erin (3 November 2021). "The most famous local sandwich from every state". Business Insider Australia. Retrieved 4 November 2021.

cabdirect.org

PeiPei, Wei; WeiFeng, Lin; Zhong, Chen (2009). "Preparation of Chinese cheese sauce". Modern Food Science and Technology. 25 (10): 1190–1192. Retrieved 3 November 2021.

cbsnews.com

"Taco Bell cheese dip recalled due to botulism risk". CBS News. 25 July 2018. Retrieved 3 November 2021.

cleveland.com

Cain, Brenda (23 July 2020). "Ranking 12 nacho cheese sauces to eat while watching the Cleveland Indians". cleveland. Retrieved 3 November 2021.

doi.org

Guinee, Timothy P.; O'Brien, Niamh B.; Rawle, Donal F. (1994). "The viscosity of cheese sauces with different starch systems and cheese powders". International Journal of Dairy Technology. 47 (4). Wiley: 132–138. doi:10.1111/j.1471-0307.1994.tb01535.x. ISSN 1364-727X.
Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1 June 1994). "Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures". Journal of Food Protection. 57 (7): 629–631. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X. PMID 31121702. Retrieved 4 November 2021.
Szafrańska, Jagoda O.; Sołowiej, Bartosz G. (2020). "Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects". Journal of Food Process Engineering. 43 (4). Wiley. doi:10.1111/jfpe.13364. ISSN 0145-8876. S2CID 213369294.
Childs, Jessica L.; Yates, Michele D.; Drake, MaryAnne (2009). "Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces". Journal of Food Science. 74 (6). Wiley: S205–S218. doi:10.1111/j.1750-3841.2009.01187.x. ISSN 0022-1147. PMID 19723225.
Sun, Shili (2009). "An Analysis on the Conditions and Methods of Market Segmentation". International Journal of Business and Management. 4 (2): 63–70. doi:10.5539/ijbm.v4n2p63.

foodandwine.com

Kelly, Melissa (February 1998). "Classic Swiss Cheese Fondue Recipe". Food & Wine. Retrieved 4 November 2021.

foodsafetynews.com

"Kraft Heinz Co. recalls Taco Bell cheese sauce for botulism risk". Food Safety News. 26 July 2018. Retrieved 3 November 2021.

gothammag.com

Bein, Ken (19 May 2021). Weekly Recipe: "Alfredo Sauce Three Ways by Joshua Weissman". Gotham. Retrieved 4 November 2021.

insider.com

Strong, Rebecca (6 October 2021). "How to make a creamy cheese sauce that goes great on anything". Insider. Retrieved 3 November 2021.

mashed.com

Scott, Megan (7 July 2020). "The Real Reason You Should Never Order Arby's Cheddar Cheese Sauce". Mashed.com. Retrieved 4 November 2021.

news.google.com

Brownstone, Cecily (27 June 1972), "Chili con Queso Tasty Dip", Spokane Daily Chronicle, p. 27, retrieved 22 March 2011

nih.gov

pubmed.ncbi.nlm.nih.gov

Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1 June 1994). "Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures". Journal of Food Protection. 57 (7): 629–631. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X. PMID 31121702. Retrieved 4 November 2021.
Childs, Jessica L.; Yates, Michele D.; Drake, MaryAnne (2009). "Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces". Journal of Food Science. 74 (6). Wiley: S205–S218. doi:10.1111/j.1750-3841.2009.01187.x. ISSN 0022-1147. PMID 19723225.

nordicrheologysociety.org

Celigueta Torres, Isabel; Ispen, Richard Ipsen1; Kjær Beck,Tove (2008). "Rheology and Functionality of Cheese Powders". Annual Transactions of The Nordic Rheology Society. Vol. 16. Retrieved 4 November 2021.

nytimes.com

cooking.nytimes.com

Heuck, Lidey (11 August 2020). "Baked Crab Dip With Old Bay and Ritz Crackers Recipe". NYT Cooking. Retrieved 4 November 2021.
Sifton, Sam (2 October 2016). "Chicken Tetrazzini Recipe". NYT Cooking. Retrieved 4 November 2021.

nytimes.com

"Move Over, Ricotta. This Pasta Gets Its Creaminess From Cottage Cheese". The New York Times. 28 May 2021. Retrieved 4 November 2021.

semanticscholar.org

api.semanticscholar.org

Szafrańska, Jagoda O.; Sołowiej, Bartosz G. (2020). "Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects". Journal of Food Process Engineering. 43 (4). Wiley. doi:10.1111/jfpe.13364. ISSN 0145-8876. S2CID 213369294.

seriouseats.com

Kenji López-Alt, J. (17 September 2010). "Cheese Sauce for Cheese Fries and Nachos Recipe". Serious Eats. Retrieved 4 November 2021.

slate.com

Matthews, Susan (14 July 2017). "No, Boxed Mac and Cheese Is Not "Toxic"". Slate Magazine. Retrieved 3 November 2021.

snopes.com

Mikkelson, David (26 July 2018). "Taco Bell Cheese Dip Recalled Due to Botulism Risk". Snopes. Retrieved 3 November 2021.

southernliving.com

Denenberg, Zoe (6 October 2021). "10 Easy Ways to Upgrade a Box of Mac and Cheese". Southern Living. Retrieved 3 November 2021.

thrillist.com

Thompson, Kat (11 March 2021). "Simmer Down: How to Conquer Cheese Sauce for a Perfect Mac 'n Cheese". Thrillist. Retrieved 3 November 2021.

today.com

Skladany, Joey (17 March 2023). "I tried 8 jarred alfredo sauces and the winner is a true dairy queen: The winner of this taste test is a creamy, dreamy jar of goodness". Today. Retrieved 21 April 2024.

washingtonpost.com

Carman, Tim (12 January 2021). "Why the Philly cheesesteak gives us hope during a pandemic". Washington Post. Retrieved 3 November 2021.

worldcat.org

Guinee, Timothy P.; O'Brien, Niamh B.; Rawle, Donal F. (1994). "The viscosity of cheese sauces with different starch systems and cheese powders". International Journal of Dairy Technology. 47 (4). Wiley: 132–138. doi:10.1111/j.1471-0307.1994.tb01535.x. ISSN 1364-727X.
Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1 June 1994). "Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures". Journal of Food Protection. 57 (7): 629–631. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X. PMID 31121702. Retrieved 4 November 2021.
Handbook of molecular gastronomy : scientific foundations and culinary applications. Róisín Burke (First ed.). Boca Raton, FL. 2021. ISBN 978-0-429-16870-3. OCLC 1226076171.{{cite book}}: CS1 maint: location missing publisher (link) CS1 maint: others (link)
Szafrańska, Jagoda O.; Sołowiej, Bartosz G. (2020). "Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects". Journal of Food Process Engineering. 43 (4). Wiley. doi:10.1111/jfpe.13364. ISSN 0145-8876. S2CID 213369294.
Childs, Jessica L.; Yates, Michele D.; Drake, MaryAnne (2009). "Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces". Journal of Food Science. 74 (6). Wiley: S205–S218. doi:10.1111/j.1750-3841.2009.01187.x. ISSN 0022-1147. PMID 19723225.