Memasak (Indonesian Wikipedia)

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

refsWebsite

Global rank Indonesian rank

2doi.org

2^nd place

4^th place

2web.archive.org

1^st place

1britannica.com

40^th place

36^th place

1degruyter.com

1,425^th place

2,443^rd place

1berkeley.edu

580^th place

725^th place

1karger.com

4,489^th place

6,938^th place

1worldcat.org

5^th place

7^th place

1foodingredientfacts.org

low place

1medlineplus.gov

1,581^st place

2,421^st place

1betterhealth.vic.gov.au

low place

3,179^th place

1nhs.uk

1,989^th place

2,625^th place

1pom.go.id

low place

1,017^th place

1thespruceeats.com

4,538^th place

7,314^th place

1finecooking.com

low place

8,407^th place

1curatedcook.com

low place

1encyclopedia.com

462^nd place

615^th place

1culinaryagents.com

low place

1usu.edu

6,479^th place

8,045^th place

1tufts.edu

155^th place

162^nd place

1beaumonteh.com

low place

beaumonteh.com

"Kitchen Accidents". Beaumont Emergency Hospital (dalam bahasa Inggris). 2015-11-13. Diakses tanggal 2022-01-05.

berkeley.edu

nature.berkeley.edu

Milton, Katherine (1999). "A hypothesis to explain the role of meat-eating in human evolution" (PDF). Evolutionary Anthropology Issues News and Reviews. 1 (8): 11–21.

betterhealth.vic.gov.au

"Protein - Better Health Channel". www.betterhealth.vic.gov.au. Diakses tanggal 2022-01-04.

britannica.com

"cooking | Britannica". www.britannica.com (dalam bahasa Inggris). Diakses tanggal 2022-01-03.

culinaryagents.com

"Culinary Basics: Moist Heat Cooking Methods". Culinary Agents (dalam bahasa Inggris). 2020-05-26. Diakses tanggal 2022-01-04.

curatedcook.com

"Different Methods of Frying". Curated Cook (dalam bahasa Inggris). 2019-09-29. Diakses tanggal 2022-01-04.

degruyter.com

Vilgis, Thomas A. (2017-12-31). Evolution – Culinary Culture – Cooking Technology. transcript Verlag. hlm. 149–160. doi:10.14361/9783839430316-023. ISBN 978-3-8394-3031-6.

doi.org

Vilgis, Thomas A. (2017-12-31). Evolution – Culinary Culture – Cooking Technology. transcript Verlag. hlm. 149–160. doi:10.14361/9783839430316-023. ISBN 978-3-8394-3031-6.
Gauvain, Mary (2001). "Cultural Tools, Social Interaction and the Development of Thinking". Human Development (dalam bahasa Inggris). 44 (2-3): 126–143. doi:10.1159/000057052. ISSN 0018-716X.

encyclopedia.com

"Roasting | Encyclopedia.com". www.encyclopedia.com. Diakses tanggal 2022-01-04.

finecooking.com

"The Science of Frying - Article". FineCooking (dalam bahasa Inggris). 2012-12-19. Diarsipkan dari versi asli tanggal 2016-06-13. Diakses tanggal 2022-01-04.

foodingredientfacts.org

"What Are Food Ingredients?". Food Ingredient Facts (dalam bahasa Inggris). Diakses tanggal 2022-01-04.

karger.com

Gauvain, Mary (2001). "Cultural Tools, Social Interaction and the Development of Thinking". Human Development (dalam bahasa Inggris). 44 (2-3): 126–143. doi:10.1159/000057052. ISSN 0018-716X.

medlineplus.gov

"Carbohydrates". medlineplus.gov. Diakses tanggal 2022-01-04.

nhs.uk

"Facts about fat". nhs.uk (dalam bahasa Inggris). 2018-04-27. Diakses tanggal 2022-01-04.

pom.go.id

istanaumkm.pom.go.id

"Penggunaan BTP". Istana UMKM.

thespruceeats.com

"Dry Heat Cooking Methods". The Spruce Eats (dalam bahasa Inggris). Diakses tanggal 2022-01-04.

tufts.edu

publicsafety.tufts.edu

"Cooking Safety". Fire Safety (dalam bahasa Inggris). Diakses tanggal 2022-01-05.

usu.edu

extension.usu.edu

"Moist Cooking". extension.usu.edu. Diarsipkan dari versi asli tanggal 2022-01-04. Diakses tanggal 2022-01-04.

web.archive.org

"The Science of Frying - Article". FineCooking (dalam bahasa Inggris). 2012-12-19. Diarsipkan dari versi asli tanggal 2016-06-13. Diakses tanggal 2022-01-04.
"Moist Cooking". extension.usu.edu. Diarsipkan dari versi asli tanggal 2022-01-04. Diakses tanggal 2022-01-04.

worldcat.org

Gauvain, Mary (2001). "Cultural Tools, Social Interaction and the Development of Thinking". Human Development (dalam bahasa Inggris). 44 (2-3): 126–143. doi:10.1159/000057052. ISSN 0018-716X.