Penyulingan wap (Malay Wikipedia)

Analysis of information sources in references of the Wikipedia article "Penyulingan wap" in Malay language version.

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6doi.org

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books.google.com

Manuel G. Cerpa, Rafael B. Mato, María José Cocero, Roberta Ceriani, Antonio J. A. Meirelle, Juliana M. Prado, Patrícia F. Leal, Thais M. Takeuchi, and M. Angela A. Meireles (2008): "Steam distillation applied to the food industry". Chapter 2 of Extracting Bioactive Compounds for Food Products: Theory and Applications, pages 9–75. ISBN 9781420062397
Needham, Joseph (1980). Science and Civilisation in China. Volume 5: Chemistry and Chemical Technology. Part IV: Spagyrical Discovery and Invention: Apparatus, Theories and Gifts. Cambridge: Cambridge University Press. ISBN 9780521085731. p. 128, note h (cf. the reservations on the authenticity of the work in Needham 1980).

Translation of some of the recipes as quoted in the 14th-century cookbook Kanz al-fawāʾid fī tanwīʿ al-mawāʾid: Nasrallah, Nawal (2017). Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook. English Translation, with an Introduction and Glossary. Islamic History and Civilization. 148. Leiden: Brill. doi:10.1163/9789004349919. ISBN 978-90-04-34729-8. pp. 425–430.
Hegde, Dr P. D. (2021-09-09). A brief History of Great Inventions (dalam bahasa Inggeris). K.K. Publications.

Shreve, Randolph Norris; Brink, Joseph Andrew (1977). Chemical Process Industries (dalam bahasa Inggeris). McGraw-Hill. ISBN 978-0-07-057145-7.

Axe, Dr Josh; Rubin, Jordan; Bollinger, Ty (2020-06-01). The Chemistry of Essential Oils (dalam bahasa Inggeris). Destiny Image Publishers. ISBN 978-0-7684-5702-5.
Hill, Donald R. (1993). Islamic Science and Engineering. Edinburgh: Edinburgh University Press. ISBN 9781474469135. p. 85–87.
M.M. Chakrabarty (9 November 2003). Chemistry and Technology of Oils & Fats. Allied Publishers. m/s. 12–. ISBN 978-81-7764-495-1.

doi.org

H. T. Clarke, Anne W. Davis (1922). "Quinoline". Organic Syntheses. 2: 79. doi:10.15227/orgsyn.002.0079.
Fahlbusch, Karl-Georg; Hammerschmidt, Franz-Josef; Panten, Johannes; Pickenhagen, Wilhelm; Schatkowski, Dietmar; Bauer, Kurt; Garbe, Dorothea; Surburg, Horst (2003). "Flavors and Fragrances". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a11_141. ISBN 3-527-30673-0.
Needham, Joseph (1980). Science and Civilisation in China. Volume 5: Chemistry and Chemical Technology. Part IV: Spagyrical Discovery and Invention: Apparatus, Theories and Gifts. Cambridge: Cambridge University Press. ISBN 9780521085731. p. 128, note h (cf. the reservations on the authenticity of the work in Needham 1980).

Translation of some of the recipes as quoted in the 14th-century cookbook Kanz al-fawāʾid fī tanwīʿ al-mawāʾid: Nasrallah, Nawal (2017). Treasure Trove of Benefits and Variety at the Table: A Fourteenth-Century Egyptian Cookbook. English Translation, with an Introduction and Glossary. Islamic History and Civilization. 148. Leiden: Brill. doi:10.1163/9789004349919. ISBN 978-90-04-34729-8. pp. 425–430.
M. Gomberg and W. E. Bachmann (1928). "p-Bromobiphenyl". Organic Syntheses. 8: 42. doi:10.15227/orgsyn.008.0042.
C. S. Marvel, W. M. Sperry (1928). "Benzophenone". Organic Syntheses. 8: 26. doi:10.15227/orgsyn.008.0026.
W. Klötzer, J. Stadlwieser, J. Raneburger (1986). "Electrophilic N-Amination of Imide Sodium Salts with O-Diphenylphosphinylhydroxylamine (DPH): 7-Aminotheophylline". Organic Syntheses. 64: 96. doi:10.15227/orgsyn.064.0096.CS1 maint: multiple names: authors list (link)