Keşkek (Italian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Keşkek" in Italian language version.

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archive.org

Zubaida e Tapper, p. 126. (EN) Sami Zubaida e Richard Tapper (a cura di), A taste of thyme: culinary cultures of the Middle East, Tauris Parke Paperbacks, 2000.
Zubaida e Tapper, p. 127. (EN) Sami Zubaida e Richard Tapper (a cura di), A taste of thyme: culinary cultures of the Middle East, Tauris Parke Paperbacks, 2000.
Zubaida e Tapper, pp. 126-127. (EN) Sami Zubaida e Richard Tapper (a cura di), A taste of thyme: culinary cultures of the Middle East, Tauris Parke Paperbacks, 2000.

books.google.com

McWilliams, p. 347. (EN) Mark McWilliams, Celebration: Proceedings of the Oxford Symposium on Food and Cookery 2011, Oxford Symposium, 1º luglio 2012, ISBN 978-1-903018-89-7.
McWilliams, p. 348. (EN) Mark McWilliams, Celebration: Proceedings of the Oxford Symposium on Food and Cookery 2011, Oxford Symposium, 1º luglio 2012, ISBN 978-1-903018-89-7.

doi.org

dx.doi.org

Özcan, p. 1. (EN) Mehmet Musa Özcan, The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of “Keşkek”, Which Is a Traditional Food, in Foods, vol. 11, n. 21, 2022-01, pp. 3492, DOI:10.3390/foods11213492.

mdpi.com

Özcan, p. 1. (EN) Mehmet Musa Özcan, The Effect of Spice Powders on Bioactive Compounds, Antioxidant Activity, Phenolic Components, Fatty Acids, Mineral Contents and Sensory Properties of “Keşkek”, Which Is a Traditional Food, in Foods, vol. 11, n. 21, 2022-01, pp. 3492, DOI:10.3390/foods11213492.