גבינה מעובדת (Hebrew Wikipedia)

Analysis of information sources in references of the Wikipedia article "גבינה מעובדת" in Hebrew language version.

refsWebsite

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1bonappetit.com

5,264^th place

9,648^th place

1irishtimes.com

266^th place

656^th place

1,844^th place

2,838^th place

1perfins.com.au

low place

low place

1,459^th place

1,422^nd place

882^nd place

979^th place

1cheeseprofessor.com

low place

low place

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10^th place

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18^th place

bonappetit.com

Delany, Alex (25 באפריל 2018). "What Is Processed Cheese, and Should We Eat It?". Bon Appetit. נבדק ב-26 ביוני 2020. {{cite web}}: (עזרה)

cheeseprofessor.com

Rhylander, Summer (14 באפריל 2021). "Why Sodium Citrate is the Secret to the Silkiest Cheese Sauce". The Cheese Professor. {{cite web}}: (עזרה)

doi.org

Deshwal, GK; Gómez-Mascaraque, LG; Fenelon, M; Huppertz, T (23 בפברואר 2023). "A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese". Molecules (Basel, Switzerland). 28 (5). doi:10.3390/molecules28052085. PMID 36903331. {{cite journal}}: (עזרה)

epa.gov

www3.epa.gov

AP-42, 9.6.1: Natural And Processed Cheese (PDF), US EPA, ביולי 1997 {{citation}}: (עזרה)

irishtimes.com

Costello, Rose (22 באוקטובר 2019). "What's really in a packet of processed cheese slices?". Irish Times. נבדק ב-26 ביוני 2020. {{cite news}}: (עזרה)

msu.edu

canr.msu.edu

Ustunol, Zey (באפריל 2009). "Processed Cheese: What is that Stuff Anyway?" (PDF). Michigan Dairy Review. Michigan State University. 14. נבדק ב-4 בדצמבר 2021. {{cite journal}}: (עזרה)

nih.gov

pubmed.ncbi.nlm.nih.gov

Deshwal, GK; Gómez-Mascaraque, LG; Fenelon, M; Huppertz, T (23 בפברואר 2023). "A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese". Molecules (Basel, Switzerland). 28 (5). doi:10.3390/molecules28052085. PMID 36903331. {{cite journal}}: (עזרה)

perfins.com.au

"Kraft Foods Ltd". Private Revenue Perfins of Victoria. Article includes historical information about a stamp used by Kraft Foods Ltd. in 1932 in Australia. נבדק ב-15 בינואר 2021. {{cite web}}: (עזרה)תחזוקה - ציטוט: others (link)

uspto.gov

pdfpiw.uspto.gov

Kraft, James Lewis, "Process of sterilizing cheese and an improved product produced by such process," U.S. patent no. 1,186,524 (filed: March 25, 1916 ; issued: June 6, 1916).
However, Kraft's process did not include the use of emulsifiers in processed cheese. The first U.S. patent for the use of emulsifiers was awarded in 1921 to George Herbert Garstin: