براینیگ (Persian Wikipedia)

Analysis of information sources in references of the Wikipedia article "براینیگ" in Persian language version.

Last modified: 21:49:42, 28 September 2025 (UTC)

Ref.Un. Ref.Website

Global rank Persian rank

32books.google.com

3^rd place

5^th place

21washingtonpost.com

35^th place

54^th place

5^th place

3^rd place

7^th place

13^th place

4,325^th place

9,164^th place

11finecooking.com

low place

low place

11adsabs.harvard.edu

14^th place

38^th place

2^nd place

2^nd place

adsabs.harvard.edu (Global: 14^th place; Persian: 38^th place)

ui.adsabs.harvard.edu

Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003). "Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium". Appl Environ Microbiol. 69 (5): 2959–63. Bibcode:2003ApEnM..69.2959R. doi:10.1128/aem.69.5.2959-2963.2003. PMC 154497. PMID 12732572.

books.google.com (Global: 3^rd place; Persian: 5^th place)

J. Kenji López-Alt (21 September 2015). The Food Lab: Better Home Cooking Through Science. W. W. Norton & Company. p. 643. ISBN 978-0-393-24986-6.
C. M. E. Catsberg (12 March 2013). Food Handbook. Springer Science & Business Media. pp. 119–120. ISBN 978-94-009-0445-3.

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

Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003). "Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium". Appl Environ Microbiol. 69 (5): 2959–63. Bibcode:2003ApEnM..69.2959R. doi:10.1128/aem.69.5.2959-2963.2003. PMC 154497. PMID 12732572.

finecooking.com (Global: low place; Persian: low place)

Corriher, Shirley. "Why Brining Keeps Turkey and Other Meat So Moist".

kqed.org (Global: 4,325^th place; Persian: 9,164^th place)

ww2.kqed.org

"The Science Behind Brining a Turkey". KQED. November 25, 2009. Retrieved 2016-08-16.

nih.gov (Global: 5^th place; Persian: 3^rd place)

ncbi.nlm.nih.gov

Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003). "Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium". Appl Environ Microbiol. 69 (5): 2959–63. Bibcode:2003ApEnM..69.2959R. doi:10.1128/aem.69.5.2959-2963.2003. PMC 154497. PMID 12732572.

pubmed.ncbi.nlm.nih.gov

Rhee, MS; Lee, SY; Dougherty, RH; Kang, DH (2003). "Antimicrobial effects of mustard flour and acetic acid against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica serovar Typhimurium". Appl Environ Microbiol. 69 (5): 2959–63. Bibcode:2003ApEnM..69.2959R. doi:10.1128/aem.69.5.2959-2963.2003. PMC 154497. PMID 12732572.

nytimes.com (Global: 7^th place; Persian: 13^th place)

Kaiser, Emily (February 25, 2004). "Chefs Who Salt Early if Not Often". The New York Times. Retrieved 2018-04-08.

washingtonpost.com (Global: 35^th place; Persian: 54^th place)

Benwick, Bonnie S. (November 14, 2007). "Wet Brining vs. Dry: Give That Bird a Bath". The Washington Post. Retrieved 2018-04-07.