Geluga (Indonesian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Geluga" in Indonesian language version.

refsWebsite

Global rank Indonesian rank

10web.archive.org

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10books.google.com

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5nih.gov

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3cabi.org

2,743^rd place

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3doi.org

2^nd place

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3npr.org

92^nd place

444^th place

3nrc.nl

1,076^th place

3,811^th place

2fao.org

318^th place

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2archive.org

6^th place

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2webmd.com

1,169^th place

842^nd place

1archive.today

14^th place

30^th place

1theepicentre.com

low place

1indio.net

low place

1getjamaica.com

low place

1ufl.edu

921^st place

757^th place

1stanford.edu

179^th place

224^th place

1philippinesinsider.com

low place

1ecfr.gov

5,608^th place

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1fda.gov

447^th place

792^nd place

1britishcheese.com

low place

1dailyedge.ie

low place

1culturecheesemag.com

low place

1aqua-calc.com

low place

1foodproductdesign.com

low place

1allergenonline.org

low place

allergenonline.org

"AllergenOnline Database". University of Nebraska-Lincoln. Diakses tanggal 3 February 2012.

aqua-calc.com

"SAINT PAULIN SEMI-SOFT WASHED RIND CHEESE". www.aqua-calc.com (dalam bahasa Inggris). Diakses tanggal 2019-10-28. Ingredients ... RIND CONTAINS ANNATTO (COLOR)

archive.org

Lovera, José Rafael (2005). Food Culture in South America. Food Culture Around the World. Greenwood Publishing Group. hlm. 51. ISBN 978-0-313-32752-0. Diakses tanggal 24 August 2011. annatto venezuela onoto.
Raichlen, Steven (1993-01-11). Miami Spice: The New Florida Cuisine (dalam bahasa Inggris). Workman Publishing. hlm. 332. ISBN 978-1-56305-346-7. The seed is traditionally used to color Leicester and Cheshire cheeses.

archive.today

"Encyclopedia of Spices". TheEpicentre.com. Diarsipkan dari versi asli tanggal 16 July 2011. Diakses tanggal 24 August 2011.

books.google.com

Socaciu, Carmen (2007-10-24). Food Colorants: Chemical and Functional Properties (dalam bahasa Inggris). CRC Press. ISBN 978-1-4200-0928-6.
Davies, Sasha; Bleckmann, David (2012-10-01). The Cheesemaker's Apprentice: An Insider's Guide to the Art and Craft of Homemade Artisan Cheese, Taught by the Masters (dalam bahasa Inggris). Quarry Books. ISBN 978-1-59253-755-6. The coloring additive that gives Cheddars that orange color is called annatto
Leverentz, James R. (2010-05-04). The Complete Idiot's Guide to Cheese Making (dalam bahasa Inggris). Penguin. ISBN 978-1-101-19782-0. Colby cheese gets its distinctive color from the addition of annatto coloring.
Society, New York State Agricultural (1859). Proceedings of the Annual Meeting (dalam bahasa Inggris). In Cheshire, one pound of good annatto is deemed sufficient for a ton of cheese; in Gloucester double that quantity is used.
Hurt, Jeanette; Ehlers, Steve (2008-04-01). The Complete Idiot's Guide to Cheeses of the World: A Tasteful Guide to Selecting, Serving, and Enjoying Cheese (dalam bahasa Inggris). Penguin. ISBN 978-1-4406-3618-9. Made in and around the university city of Leiden, this Gouda-like cheese is colored with annatto
Elsy, Mary; Norman, Jill (1988). Travels in Normandy (dalam bahasa Inggris). Merehurst Press. ISBN 978-1-85391-003-6. The colour comes from brushing with an annatto solution.
The Oxford Companion to Cheese (dalam bahasa Inggris). Oxford University Press. 2016-10-25. ISBN 978-0-19-933090-4. Mimolette curds are then colored with annatto
Engineers, NIIR Board of Consultants & (2006-04-01). The Complete Book on Spices & Condiments (dalam bahasa Inggris). ASIA PACIFIC BUSINESS PRESS Inc. ISBN 9788178330389. In Europe, annatto extract is used to color butter, margarine, ice cream, sausages and many cheese including red Cheddar, Muenster, Livarot and Leicester.
The Oxford Companion to Cheese (dalam bahasa Inggris). Oxford University Press. 2016-10-25. ISBN 978-0-19-933090-4. In all forms, Red Leicester has a distinct reddish-orange color derived from the addition of annatto, a naturally occurring food colorant.
Sheridan, Kevin; Sheridan, Seamus (2016-05-03). Sheridans' Guide to Cheese: A Guide to High-Quality Artisan Farmhouse Cheeses (dalam bahasa Inggris). Simon and Schuster. ISBN 978-1-63220-777-7. paste coloured orange red with annatto

britishcheese.com

"British Cheese Board". BritishCheese.com. Diarsipkan dari versi asli tanggal 26 July 2011. Diakses tanggal 24 August 2011.

cabi.org

"Bixa orellana (annatto)". CABI. 27 September 2018. Diakses tanggal 14 October 2018.
"Bixa orellana (annatto)". CABI. 27 September 2018. Diakses tanggal 14 October 2018.
"Bixa orellana (annatto)". CABI. 27 September 2018. Diakses tanggal 14 October 2018.

culturecheesemag.com

"Culture: The Word on Cheese". culturecheesemag.com. Diakses tanggal 2019-10-28. They're also dyed with roucou, a natural red dye derived from the seeds of the annatto shrub.

dailyedge.ie

"'Sorry Ireland: 'Red cheddar' doesn't really exist'". DailyEdge.ie. Diarsipkan dari versi asli tanggal 25 July 2015. Diakses tanggal 8 December 2015.

doi.org

Myles, Ian A.; Beakes, Douglas (2009). "An Allergy to Goldfish? Highlighting Labeling Laws for Food Additives". World Allergy Organization Journal. 2 (12): 314–316. doi:10.1097/WOX.0b013e3181c5be33. PMC 2805955 . PMID 20076772.
Mikkelsen, H; Larsen, JC; Tarding, F (1978). "Hypersensitivity Reactions to Food Colours with Special Reference to the Natural Colour Annatto Extract (Butter Colour)". Toxicological Aspects of Food Safety. Archives of Toxicology. Supplement. Archives of Toxicology. 1. hlm. 141–3. doi:10.1007/978-3-642-66896-8_16. ISBN 978-3-540-08646-8. PMID 150265.
Myles, Ian A.; Beakes, Douglas (2009). "An Allergy to Goldfish? Highlighting Labeling Laws for Food Additives". World Allergy Organization Journal. 2 (12): 314–316. doi:10.1097/WOX.0b013e3181c5be33. PMC 2805955 . PMID 20076772.

ecfr.gov

"CFR Title 21". U.S. FDA. 1 April 2011. Diakses tanggal 24 August 2011.

fao.org

Smith, James (2006). "Annatto Extracts" (PDF). Chemical and Technical Assessment. JECFA. Diakses tanggal 3 February 2012.
Smith, James; Wallin, Harriet (2006). "Annatto Extracts: Chemical and Technical Assessment" (PDF). FAO. Diakses tanggal 10 June 2013.

fda.gov

accessdata.fda.gov

"21CFR101.22". Code of Federal Regulations Title 21, Volume 2. FDA. 1 April 2011. Diakses tanggal 7 March 2012.

foodproductdesign.com

Kuntz, Lynn A. (4 August 2008). "Natural Colors: A Shade More Healthy". Food Product Design. Virgo Publishing, LLC. Diakses tanggal 26 January 2013.

getjamaica.com

"Jamaican Annatto". GetJamaica.com. Diarsipkan dari versi asli tanggal 11 July 2011. Diakses tanggal 24 August 2011.

indio.net

"Bija – Achiote". Indio.net. Diarsipkan dari versi asli tanggal 24 July 2011. Diakses tanggal 24 August 2011.

nih.gov

ncbi.nlm.nih.gov

Myles, Ian A.; Beakes, Douglas (2009). "An Allergy to Goldfish? Highlighting Labeling Laws for Food Additives". World Allergy Organization Journal. 2 (12): 314–316. doi:10.1097/WOX.0b013e3181c5be33. PMC 2805955 . PMID 20076772.
Mikkelsen, H; Larsen, JC; Tarding, F (1978). "Hypersensitivity Reactions to Food Colours with Special Reference to the Natural Colour Annatto Extract (Butter Colour)". Toxicological Aspects of Food Safety. Archives of Toxicology. Supplement. Archives of Toxicology. 1. hlm. 141–3. doi:10.1007/978-3-642-66896-8_16. ISBN 978-3-540-08646-8. PMID 150265.
Myles, Ian A.; Beakes, Douglas (2009). "An Allergy to Goldfish? Highlighting Labeling Laws for Food Additives". World Allergy Organization Journal. 2 (12): 314–316. doi:10.1097/WOX.0b013e3181c5be33. PMC 2805955 . PMID 20076772.

ntp.niehs.nih.gov

"Executive Summary Bixin". National Institute of Environmental Health Sciences. National Institutes of Health. Nov 1997. Diarsipkan dari versi asli (PDF) tanggal 21 July 2011. Diakses tanggal 24 August 2011.
"Executive Summary Bixin". National Institute of Environmental Health Sciences. National Institutes of Health. Nov 1997. Diarsipkan dari versi asli (PDF) tanggal 21 July 2011. Diakses tanggal 24 August 2011.

npr.org

Aubrey, Allison (7 November 2013). "How 17th Century Fraud Gave Rise To Bright Orange Cheese". The Salt. NPR. Diakses tanggal 31 May 2021.
Aubrey, Allison (7 November 2013). "How 17th Century Fraud Gave Rise To Bright Orange Cheese". The Salt. NPR. Diakses tanggal 31 May 2021.
Aubrey, Allison (7 November 2013). "How 17th Century Fraud Gave Rise To Bright Orange Cheese". The Salt. NPR. Diakses tanggal 31 May 2021.

nrc.nl

Voormolen, Sander (30 May 2016). "Waarom is die kaas zo geel?". NRC (dalam bahasa Belanda). Diakses tanggal 31 May 2021.
Voormolen, Sander (30 May 2016). "Waarom is die kaas zo geel?". NRC (dalam bahasa Belanda). Diakses tanggal 31 May 2021.
Voormolen, Sander (30 May 2016). "Waarom is die kaas zo geel?". NRC (dalam bahasa Belanda). Diakses tanggal 31 May 2021.

philippinesinsider.com

"Common Spices in Modern Philippine Recipes". PhilippinesInsider.com. Diarsipkan dari versi asli tanggal 15 July 2011. Diakses tanggal 24 August 2011.

stanford.edu

aic.stanford.edu

"Colorants Used During Mexico's Early Colonial Period". Stanford University. 1997. Diarsipkan dari versi asli tanggal 20 March 2008. Diakses tanggal 24 August 2011.

theepicentre.com

"Encyclopedia of Spices". TheEpicentre.com. Diarsipkan dari versi asli tanggal 16 July 2011. Diakses tanggal 24 August 2011.

ufl.edu

geog.ufl.edu

Smith, Nigel J.H. (2005). "Geography of Crop Plants" (PDF). Geo 3315, Lecture Notes: Part 2. Department of Geography, University of Florida. Diarsipkan dari versi asli (PDF) tanggal 22 September 2007.

web.archive.org

"Bija – Achiote". Indio.net. Diarsipkan dari versi asli tanggal 24 July 2011. Diakses tanggal 24 August 2011.
"Jamaican Annatto". GetJamaica.com. Diarsipkan dari versi asli tanggal 11 July 2011. Diakses tanggal 24 August 2011.
Smith, Nigel J.H. (2005). "Geography of Crop Plants" (PDF). Geo 3315, Lecture Notes: Part 2. Department of Geography, University of Florida. Diarsipkan dari versi asli (PDF) tanggal 22 September 2007.
"Colorants Used During Mexico's Early Colonial Period". Stanford University. 1997. Diarsipkan dari versi asli tanggal 20 March 2008. Diakses tanggal 24 August 2011.
"Common Spices in Modern Philippine Recipes". PhilippinesInsider.com. Diarsipkan dari versi asli tanggal 15 July 2011. Diakses tanggal 24 August 2011.
"British Cheese Board". BritishCheese.com. Diarsipkan dari versi asli tanggal 26 July 2011. Diakses tanggal 24 August 2011.
"'Sorry Ireland: 'Red cheddar' doesn't really exist'". DailyEdge.ie. Diarsipkan dari versi asli tanggal 25 July 2015. Diakses tanggal 8 December 2015.
"Executive Summary Bixin". National Institute of Environmental Health Sciences. National Institutes of Health. Nov 1997. Diarsipkan dari versi asli (PDF) tanggal 21 July 2011. Diakses tanggal 24 August 2011.
"Executive Summary Bixin". National Institute of Environmental Health Sciences. National Institutes of Health. Nov 1997. Diarsipkan dari versi asli (PDF) tanggal 21 July 2011. Diakses tanggal 24 August 2011.
Magee, Elaine (9 July 2010). "What's Up With Food Dyes?". Healthy Recipe Doctor. WebMD. Diarsipkan dari versi asli tanggal 3 August 2011. Diakses tanggal 24 August 2011.

webmd.com

"Annatto: Uses, Side Effects, Interactions and Warnings". WebMD. 30 July 1999. Diakses tanggal 24 August 2011.

blogs.webmd.com

Magee, Elaine (9 July 2010). "What's Up With Food Dyes?". Healthy Recipe Doctor. WebMD. Diarsipkan dari versi asli tanggal 3 August 2011. Diakses tanggal 24 August 2011.