Keju colby (Indonesian Wikipedia)

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

refsWebsite

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8google.co.id

792^nd place

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7doi.org

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4web.archive.org

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3drive.google.com

1,343^rd place

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2newspapers.com

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991^st place

1wiclarkcountyhistory.org

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1google.cm

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1marshfieldnewsherald.com

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1waow.com

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1worldcat.org

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1journalofdairyscience.org

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1nih.gov

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1lansingstatejournal.com

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doi.org

Lawrence, R. C.; Gilles, J.; Creamer, L. K.; Crow, V. L.; Heap, H. A.; Honoré, C. G.; Johnston, K. A.; Samal, P. K. (2004). "Cheddar Cheese and Related Dry-salted Cheese Varieties". Dalam Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P. Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups (edisi ke-3rd). Elsevier. hlm. 95–96. doi:10.1016/S1874-558X(04)80040-X. ISBN 978-0-08-050094-2.
Chandan, Ramesh C.; Kapoor, Rohit (2011). "Manufacturing Outlines and Applications of Selected Cheese Varieties". Dalam Ramesh C., Chandan; Arun, Kilara. Dairy Ingredients for Food Processing. John Wiley & Sons. hlm. 270–271. doi:10.1002/9780470959169.ch11. ISBN 978-0-8138-1746-0.
Fox, Patrick F.; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2016). Fundamentals of Cheese Science (edisi ke-2nd). Springer. hlm. 42–43. doi:10.1007/978-1-4899-7681-9. ISBN 978-1-4899-7681-9.
Lucey, J. H.; Fox, P. F. (1993). "Importance of Calcium and Phosphate in Cheese Manufacture: A Review". Journal of Dairy Science. 76 (6): 1714–1724. doi:10.3168/jds.S0022-0302(93)77504-9.
Partridge, John A. (2009). "Cheddar and Cheddar-Type Cheese". Dalam Clark, Stephanie; Costello, Michael; Drake, MaryAnne; Bodyfelt, Floyd. The Sensory Evaluation of Dairy Products (edisi ke-2nd). Springer. hlm. 268. doi:10.1007/978-0-387-77408-4_9. ISBN 978-0-387-77408-4.
Choi, Kyoung-Hee; Lee, Heeyoung; Lee, Soomin; Kim, Sejeong; Yoon, Yohan (March 2016). "Cheese Microbial Risk Assessments – A Review". Asian-Australasian Journal of Animal Sciences. 29 (3): 307–314. doi:10.5713/ajas.15.0332. PMC 4811779 . PMID 26950859.
Chandan, R. C. (2014). "Cheese in the Marketplace". Dalam Batt, Carl A.; Tortorello, Mary-Lou. Encyclopedia of Food Microbiology (edisi ke-2nd). Academic Press. hlm. 390. doi:10.1016/B978-0-12-384730-0.00058-6. ISBN 978-0-12-384733-1.

drive.google.com

Stern, Gerd (2007). "Cheese: Historical Overview". Dalam Smith, Andrew F. The Oxford Companion to American Food and Drink. Oxford University Press. hlm. 105. ISBN 978-0-19-988576-3.
Chandan, Ramesh C.; Kapoor, Rohit (2011). "Manufacturing Outlines and Applications of Selected Cheese Varieties". Dalam Ramesh C., Chandan; Arun, Kilara. Dairy Ingredients for Food Processing. John Wiley & Sons. hlm. 270–271. doi:10.1002/9780470959169.ch11. ISBN 978-0-8138-1746-0.
Partridge, John A. (2009). "Cheddar and Cheddar-Type Cheese". Dalam Clark, Stephanie; Costello, Michael; Drake, MaryAnne; Bodyfelt, Floyd. The Sensory Evaluation of Dairy Products (edisi ke-2nd). Springer. hlm. 268. doi:10.1007/978-0-387-77408-4_9. ISBN 978-0-387-77408-4.

google.cm

books.google.cm

Jensen, Joan M. (2006). Calling This Place Home: Women on the Wisconsin Frontier, 1850–1925. St. Paul: Minnesota Historical Society Press. hlm. 139–140. ISBN 978-0-87351-563-4.

google.co.id

books.google.co.id

Norton, James; Dilley, Becca (2009). The Master Cheesemakers of Wisconsin. University of Wisconsin Press. hlm. 151. ISBN 978-0-299-23433-1.
Lawrence, R. C.; Gilles, J.; Creamer, L. K.; Crow, V. L.; Heap, H. A.; Honoré, C. G.; Johnston, K. A.; Samal, P. K. (2004). "Cheddar Cheese and Related Dry-salted Cheese Varieties". Dalam Fox, Patrick F.; McSweeney, Paul L. H.; Cogan, Timothy M.; Guinee, Timothy P. Cheese: Chemistry, Physics and Microbiology, Volume 2: Major Cheese Groups (edisi ke-3rd). Elsevier. hlm. 95–96. doi:10.1016/S1874-558X(04)80040-X. ISBN 978-0-08-050094-2.
Johnson, Mark E. (2001). "Cheese Products". Dalam Marth, Elmer H.; Steele, James L. Applied Dairy Microbiology (edisi ke-2nd). CRC Press. hlm. 378. ISBN 978-0-8247-0536-7.
Fox, Patrick F.; Guinee, Timothy P.; Cogan, Timothy M.; McSweeney, Paul L. H. (2016). Fundamentals of Cheese Science (edisi ke-2nd). Springer. hlm. 42–43. doi:10.1007/978-1-4899-7681-9. ISBN 978-1-4899-7681-9.
Tunick, Michael (2014). The Science of Cheese. Oxford University Press. hlm. 130. ISBN 978-0-19-992230-7.
Johnson, Mark E. (2016). "Colby". Dalam Donnelly, Catherine; Kehler, Mateo. The Oxford Companion to Cheese. Oxford University Press. hlm. 175–176. ISBN 978-0-19-933089-8.
Chandan, R. C. (2014). "Cheese in the Marketplace". Dalam Batt, Carl A.; Tortorello, Mary-Lou. Encyclopedia of Food Microbiology (edisi ke-2nd). Academic Press. hlm. 390. doi:10.1016/B978-0-12-384730-0.00058-6. ISBN 978-0-12-384733-1.
Clark, Stephanie; Agarwal, Shantanu (2016). "Cheddar and Related Hard Cheeses". Dalam Hui, Y. H. Handbook of Animal-Based Fermented Food and Beverage Technology (edisi ke-2nd). CRC Press. hlm. 337. ISBN 978-1-4398-5023-7.

journalofdairyscience.org

Lucey, J. H.; Fox, P. F. (1993). "Importance of Calcium and Phosphate in Cheese Manufacture: A Review". Journal of Dairy Science. 76 (6): 1714–1724. doi:10.3168/jds.S0022-0302(93)77504-9.

lansingstatejournal.com

Lavey, Kathleen (13 April 2017). "Michigan food finds: Pinconning cheese, from squeaky to sharp". Lansing State Journal. Diakses tanggal 14 Januari 2022.

marshfieldnewsherald.com

Uhlig, Keith (5 April 2021). "Colby, 'basically the ultimate cheese,' should be Wisconsin's official cheese". Marshfield News-Herald. Diakses tanggal 14 Januari 2022.

newspapers.com

Wiersma, Terri (12 Juli 2006). "Cheese turns Colby into fun place". Marshfield News-Herald. Diakses tanggal 14 Januari 2022 – via Newspapers.com.
Reis, Lois (April 27, 1983). "The 'home of Colby cheese' closes after almost 100 years". The Country Today. Diakses tanggal December 17, 2021 – via Newspapers.com.

nih.gov

ncbi.nlm.nih.gov

Choi, Kyoung-Hee; Lee, Heeyoung; Lee, Soomin; Kim, Sejeong; Yoon, Yohan (March 2016). "Cheese Microbial Risk Assessments – A Review". Asian-Australasian Journal of Animal Sciences. 29 (3): 307–314. doi:10.5713/ajas.15.0332. PMC 4811779 . PMID 26950859.

waow.com

Falat, Bobby (July 16, 2021). "2021 Colby Cheese Days Underway". WAOW. Diarsipkan dari versi asli tanggal January 12, 2022. Diakses tanggal January 12, 2022.

web.archive.org

Falat, Bobby (July 16, 2021). "2021 Colby Cheese Days Underway". WAOW. Diarsipkan dari versi asli tanggal January 12, 2022. Diakses tanggal January 12, 2022.
Karnopp, Hope (7 Juli 2021). "A bill to make Colby the official state cheese is getting another chance at becoming a law". Milwaukee Journal Sentinel. Archived from the original on 2021-07-08. Diakses tanggal 14 Januari 2022. Pemeliharaan CS1: Url tak layak (link)
Bauer, Scott (7 Juli 2021). "Colby would be official Wisconsin cheese under bill". Associated Press. Archived from the original on 2021-09-06. Diakses tanggal 14 Januari 2022. Pemeliharaan CS1: Url tak layak (link)
Dairy Products: 2020 Summary (PDF) (Laporan). United States Department of Agriculture. 27 April 2021. hlm. 33. ISSN 1057-784X. Archived from the original on 2021-07-25. Diakses tanggal 14 Januari 2022. Pemeliharaan CS1: Url tak layak (link)

wiclarkcountyhistory.org

"Colby Cheese, Colby, Wis., founded by Joseph Steinwand, Clark Co., Wisconsin". www.wiclarkcountyhistory.org. Diakses tanggal 2022-01-14.

worldcat.org

Dairy Products: 2020 Summary (PDF) (Laporan). United States Department of Agriculture. 27 April 2021. hlm. 33. ISSN 1057-784X. Archived from the original on 2021-07-25. Diakses tanggal 14 Januari 2022. Pemeliharaan CS1: Url tak layak (link)