파르미자노 레자노 (Korean Wikipedia)

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

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1culturecheesemag.com

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archive.today

Qian, Michael; Reineccius, Gary. "Potent Aroma Compounds in Parmigiano Reggiano Cheese Studied Using a Dynamic Headspace (purge-trap) Method". Flavour and Fragrance Journal, Volume 18 Issue 3, 7 April 2003 (pp. 252–259).

culturecheesemag.com

Molly McDonough, "Why Copper Vats Matter", Culture: The Word on Cheese July 19, 2017

doi.org

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. 《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.

famigliagastaldello.it

"Standard di Produzione 보관됨 2006-05-13 - 웨이백 머신". Disciplinare del Formaggio Parmigiano Reggiano D.O.P. (fourth paragraph). Famiglia Gastaldello, 2005–2008.

fda.gov

United States Food and Drug Administration (2024). “Daily Value on the Nutrition and Supplement Facts Labels”. 《FDA》. 2024년 3월 27일에 원본 문서에서 보존된 문서. 2024년 3월 28일에 확인함.

naeil.com

독일산 ‘파르메’ 치즈는 없다 유럽연합, 이탈리아산에만 지리적 표시제도 인정^{[깨진 링크(과거 내용 찾기)]}, 내일신문 2008년 3월 3일

nationalacademies.org

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. 《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.

nih.gov

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. 《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.

theguardian.com

Amy Fleming (2013년 4월 9일). “Umami: why the fifth taste is so important”. 《Word of Mouth blog》. The Guardian. parmesan is probably the most umami ingredient in western cookery

thespruceeats.com

“Learn the Difference Between Parmesan and Parmigiano Reggiano”. 《The Spruce Eats》 (영어). 2020년 3월 23일에 확인함.

web.archive.org

독일산 ‘파르메’ 치즈는 없다 유럽연합, 이탈리아산에만 지리적 표시제도 인정^{[깨진 링크(과거 내용 찾기)]}, 내일신문 2008년 3월 3일
"Standard di Produzione 보관됨 2006-05-13 - 웨이백 머신". Disciplinare del Formaggio Parmigiano Reggiano D.O.P. (fourth paragraph). Famiglia Gastaldello, 2005–2008.
United States Food and Drug Administration (2024). “Daily Value on the Nutrition and Supplement Facts Labels”. 《FDA》. 2024년 3월 27일에 원본 문서에서 보존된 문서. 2024년 3월 28일에 확인함.
"I Know What I Like: Understanding Odor Preferences". The Fragrance Foundation, 2008.