Po (food) (English Wikipedia)

Analysis of information sources in references of the Wikipedia article "Po (food)" in English language version.

refsWebsite

Global rank English rank

12korean.go.kr

3,317^th place

2,771^st place

4koreascience.or.kr

low place

4doi.org

2^nd place

3books.google.com

3^rd place

1e-sciencecentral.org

low place

1dprktoday.com

low place

1web.archive.org

1^st place

books.google.com

Korean Food Guide 800. Seoul: The Korea Foundation. 2014. ISBN 978-89-89782-10-0. Retrieved 28 September 2018.
Pettid, Michael J. (2008). Korean Cuisine: An Illustrated History. London: Reaktion Books. p. 61. ISBN 978-1-86189-348-2. Retrieved 28 September 2018.
Pan, Junlin (2012). "6. Chinese Unconventional Characters: Characteristics, Controversial Arguments, and Pedagogical Implications". In Goodman, Ken; Wang, Shaomei; Iventosch, Mieko Shimizu; Goodman, Yetta (eds.). Reading in Asian languages: Making sense of written texts in Chinese, Japanese, and Korean. New York, NY: Routledge. ISBN 978-0-415-89476-0. Retrieved 15 October 2018.

doi.org

Lee, Chang Hyeon; Kim, Young (2018). "Jongka, the traditional Korean family: Exploring jongka food in the context of Korean food categories". Journal of Ethnic Foods. 5 (1): 40–53. doi:10.1016/j.jef.2018.02.006.
Ann, Yong-Geun; Woo, Nariyah (2012). "A Study on the Classified Jang(Fermented Soybean) in Goryeo and Chosun Dynasty Period". The Korean Journal of Food and Nutrition. 25 (3): 460–482. doi:10.9799/ksfan.2012.25.3.460. Retrieved 28 September 2018.
Oh, Soon-Duk (2012). "A Literature Review of Dasik in the Joseon Dynasty Royal Palace". Journal of the Korean Society of Food Culture. 27 (3): 316–323. doi:10.7318/KJFC/2012.27.3.316. Retrieved 28 September 2018.
Ju, Young Ae; Won, Miyeon (2016). "Consideration of the Courtesy Education at the Dining Table in the Books of Social Norms of Joseon Dynasty Era". Family and Environment Research. 54 (4): 415–426. doi:10.6115/fer.2016.032. Retrieved 28 September 2018.

dprktoday.com

"특별음식". 조선의 오늘 (in Korean). 평양모란봉편집사. 2 December 2014. Retrieved 28 September 2018.

e-sciencecentral.org

Ju, Young Ae; Won, Miyeon (2016). "Consideration of the Courtesy Education at the Dining Table in the Books of Social Norms of Joseon Dynasty Era". Family and Environment Research. 54 (4): 415–426. doi:10.6115/fer.2016.032. Retrieved 28 September 2018.

korean.go.kr

stdweb2.korean.go.kr

"Gwanpo" 관포. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Jopo" 조포. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Jungpo" 중포. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Pochok" 포촉. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Yuk-san-po-rim" 육산포림. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Cheolli-po" 천리포. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Po-jaban" 포자반. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Gepo-muchim" 게포무침. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 2018-09-28. Retrieved 28 September 2018.
"Baengeo-po-gui" 뱅어포구이. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Pohye" 포혜. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Jwa-po-u-hye" 좌포우혜. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.
"Ju-gwa-po-hye" 주과포혜. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Retrieved 28 September 2018.

koreascience.or.kr

Park, Ji-Hyoung; Lee, Kyung-Hee (2005). "Quality Characteristics of Beef Jerky made with Beef meat of various Places of Origin". Korean Journal of Food and Cookery Science. 21 (4): 528–535. Retrieved 28 September 2018.
Ann, Yong-Geun; Woo, Nariyah (2012). "A Study on the Classified Jang(Fermented Soybean) in Goryeo and Chosun Dynasty Period". The Korean Journal of Food and Nutrition. 25 (3): 460–482. doi:10.9799/ksfan.2012.25.3.460. Retrieved 28 September 2018.
Cho, Wookyoun (2011). "Spicy Taste of Korean Traditional Food". Journal of the Korean Society of Food Culture. 26 (4): 374–382. Retrieved 28 September 2018.
Oh, Soon-Duk (2012). "A Literature Review of Dasik in the Joseon Dynasty Royal Palace". Journal of the Korean Society of Food Culture. 27 (3): 316–323. doi:10.7318/KJFC/2012.27.3.316. Retrieved 28 September 2018.

web.archive.org

"Gepo-muchim" 게포무침. Standard Korean Language Dictionary (in Korean). National Institute of Korean Language. Archived from the original on 2018-09-28. Retrieved 28 September 2018.