Escala Scoville (Spanish Wikipedia)

Analysis of information sources in references of the Wikipedia article "Escala Scoville" in Spanish language version.

refsWebsite
Global rank Spanish rank
1st place
1st place
low place
low place
low place
low place
low place
low place
6,873rd place
5,414th place
28th place
41st place
4,238th place
3,565th place
low place
low place
216th place
169th place
low place
low place
low place
low place
low place
low place
low place
low place

about.com

homecooking.about.com

bio-medicine.org

chilepepperinstitute.org

cnn.com

davesgarden.com

foodproductdesign.com

  • Ula, Sushella (mayo de 1996). Fire and Spice. Food Product Design. Archivado desde el original el 27 de septiembre de 2007. Consultado el 26 de noviembre de 2006.  — "Scoville unit measurements cause errors due to build up of heat, rapid taste fatigue, increased taste threshold, and poor reproducibility. Scott Harris, technical service manager for Cal Compack Foods, Santa Ana, CA is quoted as saying "The coefficient of error is 50% for the Scoville method and less than 12% for the HPLC method."

michiganheirlooms.com

muypicante.shop

nmsu.edu

picayrepica.com

scottrobertsweb.com

web.archive.org

wisegeek.com