ペカン油 (Japanese Wikipedia)

Analysis of information sources in references of the Wikipedia article "ペカン油" in Japanese language version.

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4,238^th place

9,748^th place

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cookingforengineers.com (Global: low place; Japanese: low place)

Michael Chu. “Smoke Points of Various Fats”. Cooking for Engineers. 2014年1月14日閲覧。

J. F. Toro-Vazquez, M. A. Charó-Alonso and F. Pérez-Briceño (1999). “Fatty acid composition and its relationship with physicochemical properties of pecan (Carya illinoensis) oil”. Journal of the American Oil Chemists' 76 (8): 957–965. doi:10.1007/s11746-999-0113-4.
J. F. Toro-Vazquez, M. A. Charó-Alonso and F. Pérez-Briceño (1999). “Fatty acid composition and its relationship with physicochemical properties of pecan (Carya illinoensis) oil”. Journal of the American Oil Chemists' 76 (8): 957&nspace;965. doi:10.1007/s11746-999-0113-4.