Takat asap (Malay Wikipedia)

Analysis of information sources in references of the Wikipedia article "Takat asap" in Malay language version.

refsWebsite

Global rank Malay rank

2^nd place

8^th place

low place

low place

1,248^th place

1,043^rd place

4^th place

14^th place

low place

5,294^th place

acs.org

Gennaro, L. et al., (1998). "Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis". Journal of Agricultural and Food Chemistry. 46: 4465–4469. doi:10.1021/jf980562q.CS1 maint: extra punctuation (link)

American Oil Chemists' Society (2011). "AOCS Official Method Cc 9a-48, Smoke, Flash and Fire Points Cleveland Open Cup Method". Official methods and recommended practices of the AOCS - (ed. 6th). Champaign, Ill. : American Oil Chemists' Society.

Bastida, SS; dll. (2001). "Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty continuous domestic fryings of different foods". Food Sci Tech Int. 7: 15–21. doi:10.1106/1898-plw3-6y6h-8k22. Explicit use of et al. in: |first1= (bantuan)
Gennaro, L. et al., (1998). "Effect of biophenols on olive oil stability evaluated by thermogravimetric analysis". Journal of Agricultural and Food Chemistry. 46: 4465–4469. doi:10.1021/jf980562q.CS1 maint: extra punctuation (link)
Gomez-Alonso, S., et al, (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". J Agric Food Chem. 51: 667–72. doi:10.1021/jf025932w. PMID 12537439.CS1 maint: extra punctuation (link)
Morgan, D.A. (1642). "Smoke, fire, and flash points of cottonseed, peanut, and other vegetable oils". Oil & Soap. 19 (11): 193–198. doi:10.1007/BF02545481.

Gomez-Alonso, S., et al, (2003). "Changes in phenolic composition and antioxidant activity of virgin olive oil during frying". J Agric Food Chem. 51: 667–72. doi:10.1021/jf025932w. PMID 12537439.CS1 maint: extra punctuation (link)

Bastida, SS; dll. (2001). "Thermal oxidation of olive oil, sunflower oil and a mix of both oils during forty continuous domestic fryings of different foods". Food Sci Tech Int. 7: 15–21. doi:10.1106/1898-plw3-6y6h-8k22. Explicit use of et al. in: |first1= (bantuan)