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밀 (Korean Wikipedia)

Analysis of information sources in references of the Wikipedia article "밀" in Korean language version.

Last modified:

Ref.Un. Ref.Website
Global rank Korean rank
52naver.com
50th place
2nd place
43web.archive.org
1st place
1st place
21imbc.com
1,607th place
47th place
21fao.org
428th place
321st place
11nationalacademies.org
5,043rd place
169th place
11doi.org
2nd place
3rd place
11nih.gov
5th place
4th place
11fda.gov
470th place
113th place

doi.org (Global: 2nd place; Korean: 3rd place)

dx.doi.org

  • National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (편집). 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.

fao.org (Global: 428th place; Korean: 321st place)

faostat3.fao.org

fda.gov (Global: 470th place; Korean: 113th place)

imbc.com (Global: 1,607th place; Korean: 47th place)

imnews.imbc.com

nationalacademies.org (Global: 5,043rd place; Korean: 169th place)

nap.nationalacademies.org

  • National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (편집). 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.

terms.naver.com

  • [네이버 지식백과] 밀 [wheat] (두산백과 두피디아, 두산백과)
  • 보관됨 2023-02-12 - 웨이백 머신 [네이버 지식백과] 밀가루와 설탕 (10대와 통하는 문화로 읽는 한국 현대사, 2014. 11. 13., 이임하)......상당히 귀한 곡물이었지. 이렇게 귀한 밀이 우리 주식으로 자리 잡기 시작한 것은 한국전쟁 때부터였어. 밀가루가 미국의 원조 물자로 들어오면서 국수나 빵이 만들어졌고, 가정에서는 수제비나 칼국수 따위를 만들어 먹었지.

nih.gov (Global: 5th place; Korean: 4th place)

ncbi.nlm.nih.gov

  • National Academies of Sciences, Engineering, and Medicine; Health and Medicine Division; Food and Nutrition Board; Committee to Review the Dietary Reference Intakes for Sodium and Potassium (2019). 〈Chapter 4: Potassium: Dietary Reference Intakes for Adequacy〉. Oria, Maria; Harrison, Meghan; Stallings, Virginia A. (편집). 《Dietary Reference Intakes for Sodium and Potassium》. The National Academies Collection: Reports funded by National Institutes of Health. Washington, DC: National Academies Press (US). 120–121쪽. doi:10.17226/25353. ISBN 978-0-309-48834-1. PMID 30844154. 2024년 12월 5일에 확인함.

web.archive.org (Global: 1st place; Korean: 1st place)