Doneness (English Wikipedia)

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

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archive.org

Green, Aliza (2005). Field Guide to Meat. Philadelphia, PA: Quirk Books. pp. 294–295. ISBN 1594740178.
McGee, Harold (April 20, 1992). The Curious Cook: More Kitchen Science and Lore. John Wiley & Sons. pp. 339. ISBN 0-02-009801-4.

beefresearch.org

Legend colors from "Beef Steak Color Guide" (PDF), beefresearch.org

books.google.com

Internal Color and Tenderness of the Infraspinatus, Longissimus Thoracis, and Semimembranosus are Affected by Cooking Method and Degree of Doneness. 2008. pp. 2–. ISBN 978-0-549-96484-1.^{[permanent dead link]}

doi.org

Gill, C.; Penney, N. (June 1977). "Penetration of Bacteria into Meat". Applied and Environmental Microbiology. 33 (6): 1284–1286. Bibcode:1977ApEnM..33.1284G. doi:10.1128/aem.33.6.1284-1286.1977. PMC 170872. PMID 406846.

harvard.edu

ui.adsabs.harvard.edu

Gill, C.; Penney, N. (June 1977). "Penetration of Bacteria into Meat". Applied and Environmental Microbiology. 33 (6): 1284–1286. Bibcode:1977ApEnM..33.1284G. doi:10.1128/aem.33.6.1284-1286.1977. PMC 170872. PMID 406846.

iabeef.org

"Degrees of Doneness". Iowa Beef Industry Council. Archived from the original on 2016-03-24. Retrieved 2016-03-17.

loc.gov

lccn.loc.gov

McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York, New York: Scribner. ISBN 978-0-684-80001-1. LCCN 2004058999. OCLC 56590708.

nih.gov

ncbi.nlm.nih.gov

Gill, C.; Penney, N. (June 1977). "Penetration of Bacteria into Meat". Applied and Environmental Microbiology. 33 (6): 1284–1286. Bibcode:1977ApEnM..33.1284G. doi:10.1128/aem.33.6.1284-1286.1977. PMC 170872. PMID 406846.

pubmed.ncbi.nlm.nih.gov

Gill, C.; Penney, N. (June 1977). "Penetration of Bacteria into Meat". Applied and Environmental Microbiology. 33 (6): 1284–1286. Bibcode:1977ApEnM..33.1284G. doi:10.1128/aem.33.6.1284-1286.1977. PMC 170872. PMID 406846.

usda.gov

fsis.usda.gov

"Beef from Farm to Table" (PDF). U.S. Department of Agriculture, Food Safety and Information Service. February 2003. Retrieved 2016-03-17.

ask.usda.gov

"Is a rare steak safe to eat?". AskUSDA. Archived from the original on 2020-09-28. Retrieved 2022-01-13.

web.archive.org

"Degrees of Doneness". Iowa Beef Industry Council. Archived from the original on 2016-03-24. Retrieved 2016-03-17.
"Is a rare steak safe to eat?". AskUSDA. Archived from the original on 2020-09-28. Retrieved 2022-01-13.

worldcat.org

search.worldcat.org

McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen. New York, New York: Scribner. ISBN 978-0-684-80001-1. LCCN 2004058999. OCLC 56590708.