Pewarna makanan (Malay Wikipedia)

Analysis of information sources in references of the Wikipedia article "Pewarna makanan" in Malay language version.

refsWebsite

Global rank Malay rank

7,750^th place

7,895^th place

1^st place

207^th place

483^rd place

2^nd place

8^th place

5,528^th place

1,180^th place

low place

447^th place

467^th place

doi.org

Jeannine Delwiche (2003). "The impact of perceptual interactions on perceived flavor" (PDF). Food Quality and Preference. 14 (2): 137–146. CiteSeerX 10.1.1.103.7087. doi:10.1016/S0950-3293(03)00041-7. Diarkibkan daripada yang asal (PDF) pada 2013-02-28.

Barrows, Julie N.; Lipman, Arthur L.; Bailey, Catherine J. (17 Disember 2009). "Color Additives: FDA's Regulatory Process and Historical Perspectives". FDA (Reprinted from Food Safety Magazine October/November 2003 issue). Dicapai pada 2 Mac 2012. Although certifiable color additives have been called coal-tar colors because of their traditional origins, today they are synthesized mainly from raw materials obtained from petroleum.

CFR Title 21 Part 70: Color Additive Regulations, FDA, March 22, 1977, dicapai pada 15 Februari 2012

Jeannine Delwiche (2003). "The impact of perceptual interactions on perceived flavor" (PDF). Food Quality and Preference. 14 (2): 137–146. CiteSeerX 10.1.1.103.7087. doi:10.1016/S0950-3293(03)00041-7. Diarkibkan daripada yang asal (PDF) pada 2013-02-28.

Jeannine Delwiche (2003). "The impact of perceptual interactions on perceived flavor" (PDF). Food Quality and Preference. 14 (2): 137–146. CiteSeerX 10.1.1.103.7087. doi:10.1016/S0950-3293(03)00041-7. Diarkibkan daripada yang asal (PDF) pada 2013-02-28.

Jeannine Delwiche (2003). "The impact of perceptual interactions on perceived flavor" (PDF). Food Quality and Preference. 14 (2): 137–146. CiteSeerX 10.1.1.103.7087. doi:10.1016/S0950-3293(03)00041-7. Diarkibkan daripada yang asal (PDF) pada 2013-02-28.