Fuet (English Wikipedia)

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

Last modified: 14:33:44, 2 June 2026 (UTC)

Ref.Un. Ref.Website

Global rank English rank

22books.google.com

3^rd place

3^rd place

11spanishclub.blog

low place

low place

11sciencedirect.com

137^th place

146^th place

2^nd place

2^nd place

4^th place

4^th place

5^th place

5^th place

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

Marianski, Stanley; Mariański, Adam (2009). The Art of Making Fermented Sausages. Bookmagic LLC. ISBN 978-0-9824267-1-5.
Galliou, Patrick (1994). Le monde celtique (in French). Editions Jean-paul Gisserot. ISBN 978-2-87747-079-7.

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

Comi, Giuseppe; Urso, Rosalinda; Iacumin, Lucilla; Rantsiou, Kalliopi; Cattaneo, Patrizia; Cantoni, Carlo; Cocolin, Luca (2005-03-01). "Characterisation of naturally fermented sausages produced in the North East of Italy". Meat Science. 69 (3): 381–392. doi:10.1016/j.meatsci.2004.08.007. ISSN 0309-1740. PMID 22062975.

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

pubmed.ncbi.nlm.nih.gov

Comi, Giuseppe; Urso, Rosalinda; Iacumin, Lucilla; Rantsiou, Kalliopi; Cattaneo, Patrizia; Cantoni, Carlo; Cocolin, Luca (2005-03-01). "Characterisation of naturally fermented sausages produced in the North East of Italy". Meat Science. 69 (3): 381–392. doi:10.1016/j.meatsci.2004.08.007. ISSN 0309-1740. PMID 22062975.

sciencedirect.com (Global: 137^th place; English: 146^th place)

Comi, Giuseppe; Urso, Rosalinda; Iacumin, Lucilla; Rantsiou, Kalliopi; Cattaneo, Patrizia; Cantoni, Carlo; Cocolin, Luca (2005-03-01). "Characterisation of naturally fermented sausages produced in the North East of Italy". Meat Science. 69 (3): 381–392. doi:10.1016/j.meatsci.2004.08.007. ISSN 0309-1740. PMID 22062975.

spanishclub.blog (Global: low place; English: low place)

"Fuet: The most popular sausage of Catalonia". Spanish Club Blog. 10 April 2022.

worldcat.org (Global: 4^th place; English: 4^th place)

search.worldcat.org

Comi, Giuseppe; Urso, Rosalinda; Iacumin, Lucilla; Rantsiou, Kalliopi; Cattaneo, Patrizia; Cantoni, Carlo; Cocolin, Luca (2005-03-01). "Characterisation of naturally fermented sausages produced in the North East of Italy". Meat Science. 69 (3): 381–392. doi:10.1016/j.meatsci.2004.08.007. ISSN 0309-1740. PMID 22062975.