سس مایونز (Persian Wikipedia)

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

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7books.google.com

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1archive.org

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1exploratorium.edu

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1researchgate.net

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1doi.org

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1worldcat.org

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1web.archive.org

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1goodeatsfanpage.com

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1roshd.ir

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1okonomiyakiworld.com

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1nypost.com

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1news.google.com

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1takfars.ir

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1foodnavigator.com

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1silverson.com

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1huffingtonpost.com

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archive.org

McGee, Harold (2004). On Food and Cooking: The Science and Lore of the Kitchen (2nd ed.). New York: Scribner. p. 633. ISBN 978-0-684-80001-1. Mayonnaise is an emulsion of oil droplets suspended in a base composed of egg yolk, lemon juice or vinegar, which provides both flavor and stabilizing particles and carbohydrates.

books.google.com

Moran, Victoria; Moran, Adair (2012). Main Street Vegan: Everything You Need to Know to Eat Healthfully and Live Compassionately in the Real World. Penguin. p. 168. ISBN 978-1-101-58062-2. Retrieved 28 November 2015.
This, Hervé; Gladding, Jody (2010). Kitchen Mysteries: Revealing the Science of Cooking (Pbk. ed.). New York: Columbia University Press. p. 39. ISBN 978-0-231-14171-0. Retrieved 31 May 2012.
Garcia, Jose Santos (2009-04-01). Microbiologically Safe Foods (به انگلیسی). John Wiley & Sons. ISBN 978-0-470-43906-7.
Lund, Barbara; Baird-Parker, Anthony C.; Gould, Grahame W. (1999-12-31). Microbiological Safety and Quality of Food (به انگلیسی). Springer US. ISBN 978-0-8342-1323-4.
Steinhart, Carol E.; Doyle, M. Ellin; Institute, Food Research; Cochrane, Barbara A. (1995-06-06). Food Safety 1995 (به انگلیسی). CRC Press. ISBN 978-0-8247-9624-2.
Jay, James M. (2012-12-06). Modern Food Microbiology (به انگلیسی). Springer Science & Business Media. ISBN 978-1-4615-7476-7.
"Le cuisinier impérial, n." Le cuisinier impérial. Barba. 1806. Retrieved 30 June 2018.

doi.org

Depree, J. A; Savage, G. P (2001-05-01). "Physical and flavor stability of mayonnaise". Trends in Food Science & Technology. 12 (5): 157–163. doi:10.1016/S0924-2244(01)00079-6. ISSN 0924-2244.

exploratorium.edu

"Science of Cooking: Science of Eggs". Exploratorium.edu. Retrieved 17 November 2011.

foodnavigator.com

"Moscow's particular taste in sauces". FoodNavigator.com. Retrieved 27 March 2013.

goodeatsfanpage.com

"Good Eats Season 4 Episode 10 - EA1D10:The Mayo Clinic". Good Eats Fan Page. Archived from the original on 23 June 2011. Retrieved 8 January 2012.

huffingtonpost.com

"10 Healthy Substitutes For Mayonnaise". Huffingtonpost.com. 26 February 2014. Retrieved 27 August 2015.

news.google.com

"The Milwaukee Journal". Google News Archive Search. Retrieved 27 August 2015.^{^{[پیوند مرده]}}

nypost.com

"Hellmann's mayonnaise America's best-selling condiment". New York Post (به انگلیسی). 2011-09-17. Retrieved 2017-12-13.

okonomiyakiworld.com

Okonomiyaki World (2015-11-04). "Ingredients - Okonomiyaki World - Recipes, Information, History & Ingredients for this unique Japanese Food". Okonomiyaki World. Retrieved 2015-11-28.

researchgate.net

Depree, J. A; Savage, G. P (2001-05-01). "Physical and flavor stability of mayonnaise". Trends in Food Science & Technology. 12 (5): 157–163. doi:10.1016/S0924-2244(01)00079-6. ISSN 0924-2244.

roshd.ir

daneshnameh.roshd.ir

http://daneshnameh.roshd.ir/mavara/mavara-print.php?page=سس+مایونز&SSOReturnPage=Check&Rand=0^{^{[پیوند مرده]}}

silverson.com

"Mayonnaise Manufacture". Silverson Mixers. Retrieved 17 October 2019.

takfars.ir

https://www.takfars.ir/تاریخچه-خواندنی-به-جود-آمدن-سس-مایونز/

web.archive.org

"Good Eats Season 4 Episode 10 - EA1D10:The Mayo Clinic". Good Eats Fan Page. Archived from the original on 23 June 2011. Retrieved 8 January 2012.

worldcat.org

Depree, J. A; Savage, G. P (2001-05-01). "Physical and flavor stability of mayonnaise". Trends in Food Science & Technology. 12 (5): 157–163. doi:10.1016/S0924-2244(01)00079-6. ISSN 0924-2244.