Cuisson des aliments (French Wikipedia)

Analysis of information sources in references of the Wikipedia article "Cuisson des aliments" in French language version.

refsWebsite
Global rank French rank
149th place
80th place
506th place
29th place
5th place
13th place
low place
low place
438th place
1,120th place
low place
low place
8,971st place
4,785th place
low place
low place
121st place
192nd place
low place
low place
low place
low place

94.3

193.194.94.3

academia.edu

ajol.info

chezfrances.com

cnrtl.fr

imist.ma

revues.imist.ma

sciencedirect.com

  • Duchène, C., & Gandemer, G. (2017). Viandes crues, viandes cuites: quels effets de la cuisson sur la composition en nutriments des viandes?. Cahiers de Nutrition et de Diététique, 52(3), 134-149 (résumé).
  • Skog K (1993) Cooking procedures and food mutagens: a literature review. Food and Chemical Toxicology, 31(9), 655-675 (résumé).
  • Skog K.I, Johansson M.A.E & Jägerstad M.I (1998) Carcinogenic heterocyclic amines in model systems and cooked foods: a review on formation, occurrence and intake. Food and Chemical Toxicology, 36(9-10), 879-896 (résumé).
  • Baldwin D.E (2012) Sous vide cooking: A review. International Journal of Gastronomy and Food Science, 1(1), 15-30.

steakhache.fr

usda.gov

pubag.nal.usda.gov

viandesetproduitscarnes.com

worldcat.org