Sos ikan (Malay Wikipedia)

Analysis of information sources in references of the Wikipedia article "Sos ikan" in Malay language version.

refsWebsite

Global rank Malay rank

low place

low place

1coconutstudio.com

low place

low place

459^th place

399^th place

92^nd place

356^th place

555^th place

941^st place

1ourdailybrine.com

low place

low place

low place

low place

1phuquocislandguide.com

low place

low place

1web.archive.org

1^st place

1^st place

7,873^rd place

low place

26^th place

45^th place

coconutstudio.com

From Poot-Poot to Fish Sauce to Umami to MSG Seashore Foraging & Fishing Study. Retrieved 6 September 2009.

gnolls.org

What Are “Hydrolyzed Soy Protein” And “Hydrolyzed Wheat Protein,” And Why Are They In Everything? http://www.gnolls.org/3089/what-are-hydrolyzed-soy-protein-and-hydrolyzed-wheat-protein-and-why-are-they-in-everything/

history.com

http://www.history.com/news/hungry-history/ketchup-a-saucy-history

jstor.org

Curtis, Robert I. (Feb–Mar 1983). "In Defense of Garum". The Classical Journal. 78 (3): 232–240. Dicapai pada 2013-03-30.

kcrw.com

Grainger, Sally. "Fish Sauce: An Ancient Condiment". Good Food SAT OCT 1, 2011. National Public Radio. Dicapai pada 26 October 2011.

npr.org

"Ketchup: The All-American Condiment That Comes From Asia". NPR.org. 3 December 2013. Dicapai pada 26 June 2015.

ourdailybrine.com

Fish Sauce Taste Test, 13 Brands Compared https://ourdailybrine.com/fish-sauce-taste-test/

phuquocislandguide.com

Phu Quoc Island Guide http://www.phuquocislandguide.com/phu-quoc-fish-sauce/ Diarkibkan 2018-08-25 di Wayback Machine

umich.edu

quod.lib.umich.edu

Diderot, Denis. "Fish Sauce". The Encyclopedia of Diderot and d'Alembert Collaborative Translation Project. Dicapai pada 1 April 2015.

web.archive.org

Phu Quoc Island Guide http://www.phuquocislandguide.com/phu-quoc-fish-sauce/ Diarkibkan 2018-08-25 di Wayback Machine

wikipedia.org

en.wikipedia.org

Aude Mantoux, (French); Nicola Hill and Eleanor Maxfield (English), penyunting (2009). Larousse Gastronomique (ed. 3^me). Editions Larousse (French); Hamlyn (English). m/s. 714. ISBN 9780600620426. |access-date= requires |url= (bantuan)CS1 maint: multiple names: editors list (link)
Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. m/s. 22. ISBN 0849313724. |access-date= requires |url= (bantuan)