チーズソース (Japanese Wikipedia)

Analysis of information sources in references of the Wikipedia article "チーズソース" in Japanese language version.

refsWebsite

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21books.google.com

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5worldcat.org

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4doi.org

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3nytimes.com

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1businessinsider.com

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1nordicrheologysociety.org

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1gothammag.com

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1allenpress.com

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1news.google.com

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1insider.com

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1seriouseats.com

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1washingtonpost.com

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1foodandwine.com

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1businessinsider.com.au

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1thrillist.com

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1cleveland.com

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1mashed.com

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1spstj.jp

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1southernliving.com

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allenpress.com

meridian.allenpress.com

Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1 June 1994). “Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures”. Journal of Food Protection 57 (7): 629–631. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X 4 November 2021閲覧。.

books.google.com

Allen, Gary (2019). Sauces Reconsidered: Après Escoffier. Rowman & Littlefield Studies in Food and Gastronomy. Rowman & Littlefield Publishers. p. 156. ISBN 978-1-5381-1514-5 4 November 2021閲覧。
Rodgers, R.; Williams, C.; Thomas, M. (2005). Sauces, Salsas & Relishes. Williams Sonoma mastering. Free Press. p. 63. ISBN 978-0-7432-6737-3 4 November 2021閲覧。
Restaurant Business. Restaurant Business. (1997). p. 160 3 November 2021閲覧。
Peterson, J. (2017). Sauces: Classical and Contemporary Sauce Making. Houghton Mifflin Harcourt. p. 137. ISBN 978-0-544-81982-5 4 November 2021閲覧。
Herrera-Sobek, M. (2012). Celebrating Latino Folklore: An Encyclopedia of Cultural Traditions [3 volumes]: An Encyclopedia of Cultural Traditions. ABC-CLIO. p. 826. ISBN 978-0-313-34340-7 4 November 2021閲覧。
Donnelly, C.W. (2016). The Oxford Companion to Cheese. Oxford Companions. Oxford University Press. p. 160. ISBN 978-0-19-933088-1 4 November 2021閲覧。
Chandan, R.C.; Kilara, A. (2010). Dairy Ingredients for Food Processing. Wiley. pp. 491-493. ISBN 978-0-470-95912-1 3 November 2021閲覧。
Song, H.R.; Riera, A. (2019). A Taste of Barcelona: The History of Catalan Cooking and Eating. Big City Food Biographies. Rowman & Littlefield Publishers. p. 57. ISBN 978-1-5381-0784-3 4 November 2021閲覧。
USITC Publication. Annual report – United States International Trade Commission. U.S. Government Printing Office. (1982). p. 51 3 November 2021閲覧。
Juneja, V.K.; Sofos, J.N. (2001). Control of Foodborne Microorganisms. Food Science and Technology. CRC Press. p. 326. ISBN 978-1-4822-7091-4 3 November 2021閲覧。
Davis, A.A. (2015). America's Best BBQ: 100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants. Andrews McMeel Publishing. p. 148. ISBN 978-1-4494-6976-4 3 November 2021閲覧。
Richardson, P. (2008). In-Pack Processed Foods: Improving Quality. Woodhead Publishing Series in Food Science, Technology and Nutrition. Elsevier Science. p. 256. ISBN 978-1-84569-469-2 3 November 2021閲覧。
David, J.R.D.; Graves, R.H.; Szemplenski, T. (2012). Handbook of Aseptic Processing and Packaging. CRC Press. p. 24. ISBN 978-1-4398-0720-0 4 November 2021閲覧。
Agriculture, Rural Development, and Related Agencies Appropriations for Fiscal Year 2001. S. hrg. U.S. Government Printing Office. (2001) 3 November 2021閲覧。
Tamime, A.Y. (2011). Processed Cheese and Analogues. Society of Dairy Technology. Wiley. p. 7. ISBN 978-1-4443-4183-6 3 November 2021閲覧。
Aramouni, F.; Deschenes, K. (2014). Methods for Developing New Food Products: An Instructional Guide. DEStech Publications, Incorporated. p. 95. ISBN 978-1-60595-112-6 3 November 2021閲覧。
Engelbreit, M. (2010). Mary Engelbreit's Fan Fare Cookbook: 120 Family Favorite Recipes. Andrews McMeel Publishing. p. 62. ISBN 978-0-7407-7969-5 3 November 2021閲覧。
Mallett, C.P. (1993) (バスク語). Frozen Food Technology. Springer US. p. 278. ISBN 978-0-7514-0072-4 3 November 2021閲覧。
Boye, J.I.; Arcand, Y. (2012). Green Technologies in Food Production and Processing. Food Engineering Series. Springer. p. 447. ISBN 978-1-4614-1586-2 3 November 2021閲覧。
Huang, T.T. (1968). Utilization of Butter and Cheese in Canned Vegetables. University of Wisconsin—Madison. p. 7 3 November 2021閲覧。
Weckel, K.G.; Huang, T.T. (1968). Processing Canned Vegetables in Butter and Cheese Sauces. Research report (University of Wisconsin—Madison. College of Agricultural and Life Sciences. Research Division). Research Division, College of Agricultural and Life Sciences, University of Wisconsin 3 November 2021閲覧。

businessinsider.com

Green, Dennis (24 February 2019). “Chick-fil-A sells a cheese dipping sauce in certain parts of America – here's what the rare side tastes like”. Business Insider. 3 November 2021閲覧。

businessinsider.com.au

Willett-Wei, Megan (3 November 2021). “The most famous local sandwich from every state”. Business Insider Australia. 4 November 2021閲覧。

cabdirect.org

PeiPei, Wei; WeiFeng, Lin; Zhong, Chen (2009). “Preparation of Chinese cheese sauce”. Modern Food Science and Technology 25 (10): 1190–1192 3 November 2021閲覧。.

cleveland.com

Cain (2020年7月23日). “Ranking 12 nacho cheese sauces to eat while watching the Cleveland Indians”. cleveland. 2021年11月3日閲覧。

doi.org

Guinee, Timothy P.; O'Brien, Niamh B.; Rawle, Donal F. (1994). “The viscosity of cheese sauces with different starch systems and cheese powders”. International Journal of Dairy Technology (Wiley) 47 (4): 132–138. doi:10.1111/j.1471-0307.1994.tb01535.x. ISSN 1364-727X.
Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1 June 1994). “Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures”. Journal of Food Protection 57 (7): 629–631. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X 4 November 2021閲覧。.
Szafrańska, Jagoda O.; Sołowiej, Bartosz G. (2020). “Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects”. Journal of Food Process Engineering (Wiley) 43 (4). doi:10.1111/jfpe.13364. ISSN 0145-8876.
Childs, Jessica L.; Yates, Michele D.; Drake, MaryAnne (2009). “Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces”. Journal of Food Science (Wiley) 74 (6): S205–S218. doi:10.1111/j.1750-3841.2009.01187.x. ISSN 0022-1147.

foodandwine.com

Kelly, Melissa (February 1998). “Classic Swiss Cheese Fondue Recipe”. Food & Wine. 4 November 2021閲覧。

gothammag.com

Bein, Ken (19 May 2021). Weekly Recipe: "Alfredo Sauce Three Ways by Joshua Weissman". Gotham. Retrieved 4 November 2021.

insider.com

Strong, Rebecca (6 October 2021). “How to make a creamy cheese sauce that goes great on anything”. Insider. 3 November 2021閲覧。

mashed.com

Scott, Megan (7 July 2020). “The Real Reason You Should Never Order Arby's Cheddar Cheese Sauce”. Mashed.com. 4 November 2021閲覧。

news.google.com

Brownstone, Cecily (27 June 1972), “Chili con Queso Tasty Dip”, Spokane Daily Chronicle: p. 27 22 March 2011閲覧。

nordicrheologysociety.org

Celigueta Torres, Isabel; Ispen, Richard Ipsen1; Kjær Beck,Tove (2008). "Rheology and Functionality of Cheese Powders". Annual Transactions of The Nordic Rheology Society. Vol. 16. Retrieved 4 November 2021.

nytimes.com

cooking.nytimes.com

Heuck, Lidey (11 August 2020). “Baked Crab Dip With Old Bay and Ritz Crackers Recipe”. NYT Cooking. 4 November 2021閲覧。
Sifton, Sam (2 October 2016). “Chicken Tetrazzini Recipe”. NYT Cooking. 4 November 2021閲覧。

nytimes.com

“Move Over, Ricotta. This Pasta Gets Its Creaminess From Cottage Cheese.”. The New York Times (28 May 2021). 4 November 2021閲覧。

seriouseats.com

Kenji López-Alt, J. (17 September 2010). “Cheese Sauce for Cheese Fries and Nachos Recipe”. Serious Eats. 4 November 2021閲覧。

slate.com

Matthews, Susan (14 July 2017). “No, Boxed Mac and Cheese Is Not "Toxic"”. Slate Magazine. 3 November 2021閲覧。

southernliving.com

Denenberg, Zoe (6 October 2021). “10 Easy Ways to Upgrade a Box of Mac and Cheese”. Southern Living. 3 November 2021閲覧。

spstj.jp

小谷直己「バッグインボックス」『日本包装学会誌』第20巻第1号、2011年、59-67頁、2021年12月8日閲覧。

thrillist.com

Thompson, Kat (2021年3月11日). “Simmer Down: How to Conquer Cheese Sauce for a Perfect Mac 'n Cheese”. Thrillist. 2021年11月3日閲覧。

washingtonpost.com

Carman (12 January 2021). “Why the Philly cheesesteak gives us hope during a pandemic”. Washington Post. 2021年11月3日閲覧。

worldcat.org

search.worldcat.org

Guinee, Timothy P.; O'Brien, Niamh B.; Rawle, Donal F. (1994). “The viscosity of cheese sauces with different starch systems and cheese powders”. International Journal of Dairy Technology (Wiley) 47 (4): 132–138. doi:10.1111/j.1471-0307.1994.tb01535.x. ISSN 1364-727X.
Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1 June 1994). “Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures”. Journal of Food Protection 57 (7): 629–631. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X 4 November 2021閲覧。.
Szafrańska, Jagoda O.; Sołowiej, Bartosz G. (2020). “Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects”. Journal of Food Process Engineering (Wiley) 43 (4). doi:10.1111/jfpe.13364. ISSN 0145-8876.
Childs, Jessica L.; Yates, Michele D.; Drake, MaryAnne (2009). “Sensory Properties and Consumer Perception of Wet and Dry Cheese Sauces”. Journal of Food Science (Wiley) 74 (6): S205–S218. doi:10.1111/j.1750-3841.2009.01187.x. ISSN 0022-1147.

worldcat.org

Handbook of molecular gastronomy : scientific foundations and culinary applications. Róisín Burke (First ed.). Boca Raton, FL. (2021). ISBN 978-0-429-16870-3. OCLC 1226076171