Speking (Norwegian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Speking" in Norwegian language version.

refsWebsite

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3naob.no

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2web.archive.org

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2uchicago.edu

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2archive.org

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1uga.edu

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1matprat.no

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1ndla.no

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1njff.no

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1curiouscook.com

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1worldcat.org

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1indianapublicmedia.org

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1msu.edu

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1carnivoreclub.co

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1remacle.org

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1books.google.com

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1gutenberg.org

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1virdex.it

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1volpifoods.com

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1fao.org

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1okstate.edu

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1visitnorway.no

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1farminsittkjokken.com

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1bryggentracteursted.no

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1prezi.com

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1holeinthedonut.com

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1earthwormexpress.com

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archive.org

Marquardt, Joachim (1893): La Vie Privée des Romains part 2: Travail et Loisirs. Manuel des antiquités romaines. Bind XV. Paris: Thorin et Fils. s. 52–56, særskilt s. 54.
Stambaugh, John E. (1988): The Ancient Roman City, Johns Hopkins University Press; s. 146

books.google.com

Koehler, M. (1832): Tarichos ou recherches sur l’histoire et les antiquités des pêcheries de la Russie méridionale, in Mémoires de l’Académie impériale des sciences de Saint-Pétersbourg, 6th series, book I, Imp. of the Académie impériale des sciences, Saint Petersburg, s. 347 à 490 (en ligne).

bryggentracteursted.no

«Konserveringsmetoder», Bryggen Tracteursted

carnivoreclub.co

us.carnivoreclub.co

Daly, Samantha: «History of Meat Curing», Carnivore.

curiouscook.com

«Parma and Iberian hams, red from zinc», Curious Cook.

earthwormexpress.com

Tonder, Eben van (oktober 2016): «Saltpeter: A Concise History and the Discovery of Dr. Ed Polenske», Earthworm Express

fao.org

Huis, Arnold van et al (2013): Edible insects (PDF), Rome: Food and Agriculture Organization of the United Nations, s. 41.

farminsittkjokken.com

Spekerom og andre lure stader å tørke spekematen, Far min sitt kjøkken

gutenberg.org

Apicius: «Cooking and Dining in Imperial Rome», Project Gutenberg

holeinthedonut.com

Weibel, Barbara (7. esember 2019): «Bergen, Norway – A City Built by Codfish», Holeinthedonut.com

indianapublicmedia.org

Ulin, Don (10. mai 2011): «Why Meat Stays Red: Myoglobin And Nitrites», A Moment of Science, Indiana Public Media.

matprat.no

«Spekemat - kler både rømmegrøt og tapas», Matprat

msu.edu

canr.msu.edu

Schweihofer, Jeannine (21. oktober 2014): Cured meat color: Part 3, MSU Extension.

naob.no

«speke», NAOB
«spik», NAOB
«fenalår», NAOB

ndla.no

«Salting og speking av kjøtt», Nasjonal Digital Læringsarena (NDLA)

njff.no

jaktogfiske.njff.no

Hansen, Finn E. (10. oktober 2018): «Slik speker du vilt», Jakt & fiske

okstate.edu

pods.dasnr.okstate.edu

Ray, Frederick K.: «Meat Curing» (PDF) (Report), Oklahoma Cooperative Extension Fact Sheets. Oklahoma State University. Akrivert fra originalen 4. juli 2008

prezi.com

Burns, Alex (2015): «Food Preservation Throughout History», Prezi

remacle.org

Med tiden kom det opprinnelige begrepet til å bety kun saltfisk (nedsaltet fisk), mens saltet kjøtt ble kalt kreas tarichēron (κρέας ταριχηρὸν), i henhold til Athenaios fra Naukratis i Deipnosophistae, IV, 14.137f (en ligne)

uchicago.edu

penelope.uchicago.edu

Varro: De Re Rustica, Loeb Classical Library, 1934
«Apicius», The University of Chicago

uga.edu

nchfp.uga.edu

Nummer, Brian A. (mai 2002): «Historical Origins of Food Preservation», National Center for Home Food Preservation. Arkivert fra originalen Arkivert 15. oktober 2011 hos Wayback Machine. 15. oktober 2011.

virdex.it

Virduci, Giulio: «Cato the elder and his dry-cured meats», Virdex.it

visitnorway.no

«Fenalår: En urgammel tradisjon», Visit Norway

volpifoods.com

The History Of Curing Meat, Volpi

web.archive.org

Nummer, Brian A. (mai 2002): «Historical Origins of Food Preservation», National Center for Home Food Preservation. Arkivert fra originalen Arkivert 15. oktober 2011 hos Wayback Machine. 15. oktober 2011.
Ray, Frederick K.: «Meat Curing» (PDF) (Report), Oklahoma Cooperative Extension Fact Sheets. Oklahoma State University. Akrivert fra originalen 4. juli 2008

worldcat.org

Coudray, Guillaume (2017): Cochonneries : comment la charcuterie est devenue un poison. Paris. ISBN 9782707193582. OCLC 1011036745.