Surimi (English Wikipedia)

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

Last modified: 15:24:16, 9 June 2026 (UTC)

Ref.Un. Ref.Website

Global rank English rank

72books.google.com

3^rd place

3^rd place

33web.archive.org

1^st place

1^st place

512^th place

322^nd place

8,634^th place

5,291^st place

11researchgate.net

96^th place

89^th place

2^nd place

2^nd place

low place

low place

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

Park, Jae W. (2013-11-12). Surimi and Surimi Seafood (3 ed.). CRC Press. ISBN 978-1-4398-9857-4.
Bose, A. N.; Ghosh, S. N.; Yang, C. T.; Mitra, A. (1991-10-03). Coastal Aquaculture Engineering. CUP Archive. p. 309. ISBN 978-0-521-41767-9.

chshb.gov.tw (Global: low place; English: low place)

使用硼砂替代品吃得更安心 [Borax alternative makes for safer food] (in Chinese (Taiwan)), 彰化縣衛生局 (Changhua County Health Bureau), 2008-09-04, archived from the original on 2013-07-29

dal.ca (Global: 8,634^th place; English: 5,291^st place)

foodscience.engineering.dal.ca

"Thermally-induced interactions in fish muscle proteins (Why does surimi form a gel?)". December 12, 2000. Archived from the original on March 21, 2005. Retrieved 2021-09-19.

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

Yiu, Pang-Hung; See, Jian; Rajan, Amartalingam; Bong, Choon-Fah J. (February 2008). "Boric Acid Levels in Fresh Noodles and Fish Ball". American Journal of Agricultural and Biological Sciences. 3 (2): 476–481. doi:10.3844/ajabssp.2008.476.481. Retrieved November 21, 2023 – via researchgate.net.

researchgate.net (Global: 96^th place; English: 89^th place)

Yiu, Pang-Hung; See, Jian; Rajan, Amartalingam; Bong, Choon-Fah J. (February 2008). "Boric Acid Levels in Fresh Noodles and Fish Ball". American Journal of Agricultural and Biological Sciences. 3 (2): 476–481. doi:10.3844/ajabssp.2008.476.481. Retrieved November 21, 2023 – via researchgate.net.

usda.gov (Global: 512^th place; English: 322^nd place)

ndb.nal.usda.gov

"Nutrient data for 15109, Fish, surimi". National Nutrient Database for Standard Reference. Release 25. United States Department of Agriculture. 9 October 2012. Archived from the original on August 20, 2016. Retrieved 5 May 2013.

web.archive.org (Global: 1^st place; English: 1^st place)

"Nutrient data for 15109, Fish, surimi". National Nutrient Database for Standard Reference. Release 25. United States Department of Agriculture. 9 October 2012. Archived from the original on August 20, 2016. Retrieved 5 May 2013.
"Thermally-induced interactions in fish muscle proteins (Why does surimi form a gel?)". December 12, 2000. Archived from the original on March 21, 2005. Retrieved 2021-09-19.
使用硼砂替代品吃得更安心 [Borax alternative makes for safer food] (in Chinese (Taiwan)), 彰化縣衛生局 (Changhua County Health Bureau), 2008-09-04, archived from the original on 2013-07-29