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Pan frying (English Wikipedia)

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

refsWebsite
Global rank English rank
8books.google.com
3rd place
3rd place
1reluctantgourmet.com
low place
low place

books.google.com

  • McGinnis, S.M. (2006). Field Guide to Freshwater Fishes of California: Revised Edition. California Natural History Guides. University of California Press. p. 445. ISBN 978-0-520-23728-5. Retrieved April 22, 2017.
  • Boskou, D.; Elmadfa, I. (2016). Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. CRC Press. p. 293. ISBN 978-1-4398-0683-8. Retrieved April 22, 2017.
  • Publishing, DK (2005). The Cook's Book: Techniques and tips from the world's master chefs. DK Publishing. p. 198. ISBN 978-0-7566-6560-9. Retrieved April 22, 2017.
  • Kho, K.L.; Horton, J. (2015). Phoenix Claws and Jade Trees: Essential Techniques of Authentic Chinese Cooking. Potter/TenSpeed/Harmony. p. 160. ISBN 978-0-385-34469-2. Retrieved April 23, 2017.
  • Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. p. 313. ISBN 978-0-471-66377-5. Retrieved April 22, 2017.
  • Brown, A.C. (2014). Understanding Food: Principles and Preparation. Cengage Learning. p. 105. ISBN 978-1-285-95449-3. Retrieved April 22, 2017.
  • Gisslen, W. (2010). Professional Cooking, College Version. John Wiley & Sons. p. 152. ISBN 978-0-470-19752-3. Retrieved April 23, 2017.
  • Marcus, J.B. (2013). Culinary Nutrition: The Science and Practice of Healthy Cooking. Elsevier Science. p. 140. ISBN 978-0-12-391883-3. Retrieved April 23, 2017.

reluctantgourmet.com