Feta (Slovenian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Feta" in Slovenian language version.

refsWebsite

Global rank Slovenian rank

6web.archive.org

1^st place

2^nd place

6books.google.com

3^rd place

11^th place

5archive.org

6^th place

9^th place

4europa.eu

68^th place

28^th place

3doi.org

2^nd place

5^th place

2fetamania.gr

low place

2sciencedirect.com

149^th place

140^th place

1origin-gi.com

low place

1tmdn.org

low place

1epikouria.com

low place

1pappaspost.com

low place

1odysea.com

low place

1cambridge.org

305^th place

225^th place

1worldcat.org

5^th place

10^th place

1semanticscholar.org

11^th place

51^st place

1etymonline.com

287^th place

124^th place

1arla.com

low place

1iatropedia.gr

low place

1nutraingredients.com

low place

1self.com

3,723^rd place

4,676^th place

archive.org

Kindstedt 2012, str. ;48–50. Kindstedt, Paul S. (2012). Cheese and Culture: A History of Cheese and Its Place in Western Civilization. White River Junction, VT: Chelsea Green Publishing. ISBN 978-1603584128.
Razionale 2016, str. 360. Razionale, Vince (2016). »Homer«. V Donnelly, Catherine W. (ur.). The Oxford Companion to Cheese. Oxford: Oxford University Press. str. 360. ISBN 978-0199330881.
Kindstedt 2012, str. ;74–76. Kindstedt, Paul S. (2012). Cheese and Culture: A History of Cheese and Its Place in Western Civilization. White River Junction, VT: Chelsea Green Publishing. ISBN 978-1603584128.
Kindstedt 2012, str. 50. Kindstedt, Paul S. (2012). Cheese and Culture: A History of Cheese and Its Place in Western Civilization. White River Junction, VT: Chelsea Green Publishing. ISBN 978-1603584128.
Adams 2016, str. 271. Adams, Alexis Marie (2016). »feta«. V Donnelly, Catherine W. (ur.). The Oxford Companion to Cheese. Oxford: Oxford University Press. str. 269–271. ISBN 978-0199330881.

arla.com

»Arla Apetina«. Arla. Arla Foods. 2013. Arhivirano iz prvotnega spletišča dne 12 november 2013. Pridobljeno 7 december 2013.{{navedi splet}}: Vzdrževanje CS1: samodejni prevod datuma (povezava)

books.google.com

Harbutt 2006. Harbutt, Juliet (2006). The World Encyclopedia of Cheese. London: Hermes House. ISBN 9781843099604.
Barthélemy & Sperat-Czar 2004. Barthélemy, Roland; Sperat-Czar, Arnaud (2004). Cheeses of the World. London: Hachette Illustrated. ISBN 978-1-84-430115-7.
Dalby 1996, str. ;23, 43. Dalby, Andrew (1996). Siren Feasts: A History of Food and Gastronomy in Greece. London and New York: Routledge. ISBN 9781134969852.
Polychroniadou-Alichanidou 2004, str. 283. Polychroniadou-Alichanidou, Anna (2004). »13: Traditional Greek Feta«. V Hui, Y.H.; Meunier-Goddik, Lisbeth; Josephsen, Jytte; Nip, Wai-Kit; Stanfield, Peggy S. (ur.). Handbook of Food and Beverage Fermentation Technology. New York: Marcel Dekker, Inc. str. 283–299. ISBN 9780824751227.
Michael Psellos. "Poem on Medicine", 1:209; Dalby 1996, str. 190. Dalby, Andrew (1996). Siren Feasts: A History of Food and Gastronomy in Greece. London and New York: Routledge. ISBN 9781134969852.
Babiniotis 1998. Babiniotis, George D. (1998). Λεξικό της νέας ελληνικής γλώσσας με σχόλια για τη σωστή χρήση των λέξεων Λεξικό της Νέας Ελληνικής Γλώσσας (v grščini). Athens: Kentro Leksikologias. ISBN 9789608619005.

cambridge.org

Öncel, Fatma (2020). »Transhumants and Rural Change in Northern Greece Throughout the Nineteenth Century« (PDF). International Review of Social History (v angleščini) (objavljeno 2021). 66 (1): 49. doi:10.1017/S0020859020000371. ISSN 0020-8590. S2CID 225563374. Every summer, from time immemorial, shepherds have brought their flocks to the high pastures of the Pindos Mountains in the northwest corner of Greece. […] Milk, feta cheese, and the meat from the lambs are the shepherds' principal source of income.

doi.org

Hatziminaoglou & Boyazoglou 2004, str. 126: "Homer in his famous ancient Greek book, the Odyssey, describes the use of dairy goats during the Mycenean times (about 1200 B.C.), when the Cyclops Polyphemus in his cave sat down to milk his goats and sheep, then put aside half of the milk to be curdled in wicker baskets with the previous day’s whey". Hatziminaoglou, Y.; Boyazoglou, J. (2004). »The goat in ancient civilisations: from the Fertile Crescent to the Aegean Sea«. Small Ruminant Research. 51 (2): 123–129. doi:10.1016/j.smallrumres.2003.08.006.
Öncel, Fatma (2020). »Transhumants and Rural Change in Northern Greece Throughout the Nineteenth Century« (PDF). International Review of Social History (v angleščini) (objavljeno 2021). 66 (1): 49. doi:10.1017/S0020859020000371. ISSN 0020-8590. S2CID 225563374. Every summer, from time immemorial, shepherds have brought their flocks to the high pastures of the Pindos Mountains in the northwest corner of Greece. […] Milk, feta cheese, and the meat from the lambs are the shepherds' principal source of income.
Prandini, Sigolo & Piva 2011, str. ;55–61. Prandini, Aldo; Sigolo, Samantha; Piva, Gianfranco (2011). »A comparative study of fatty acid composition and CLA concentration in commercial cheeses«. Journal of Food Composition and Analysis. 24 (1): 55–61. doi:10.1016/j.jfca.2010.04.004.

epikouria.com

Gooch, Ellen (Spring–Summer 2006). »Truth, Lies, and Feta: The Cheese that Launched a (Trade) War«. Epikouria: Fine Foods and Drinks of Greece. Triaina Publishing. Arhivirano iz prvotnega spletišča dne 5. julija 2009.

etymonline.com

Harper, David (2001–2020). »feta (n.)«. Online Etymology Dictionary.

europa.eu

eur-lex.europa.eu

»Commission Regulation (EC) No 1107/96 of 12 June 1996 on the registration of geographical indications and designations of origin under the procedure laid down in Article 17 of Council Regulation (EEC) No 2081/92«. European Commission.
Official Journal of the European Union 2017, str. 141. »Comprehensive Economic and Trade Agreement (CETA)«. Official Journal of the European Union. 2017.

ec.europa.eu

European Union (15. oktober 2002). Feta: Livestock Farming. European Commission – Agriculture and Rural Development: Door. str. 18.

curia.europa.eu

»Joined Cases C-465/02 and C-466/02 Feta«. CJEU. Pridobljeno 1. septembra 2021.

fetamania.gr

»Presenting the Feta Cheese P.D.O. – Feta's Description«. Fetamania. CheeseNet: Promoting Greek PDO Cheese. 2010. Arhivirano iz prvotnega spletišča dne 18. januarja 2018. Pridobljeno 7. decembra 2013.
»Feta Production«. Fetamania. CheeseNet: Promoting Greek PDO Cheese. 2010. Arhivirano iz prvotnega spletišča dne 31. julija 2020. Pridobljeno 7. decembra 2013.

iatropedia.gr

Θερμόπουλος, Μιχάλης (12. julij 2020). »Φέτα: Τι προσφέρει και τι κινδύνους κρύβει – Διατροφικά στοιχεία«. iatropedia.

nutraingredients.com

Cutcliffe, Tom (15. marec 2018). »My big fat Greek functional food - probiotic feta could become a big cheese«. Nutrain Ingredients. Pridobljeno 30. aprila 2020 – prek Food Microbiology.

odysea.com

»Greek Cheese«. Odysea. Odysea Limited. 2013. Arhivirano iz prvotnega spletišča dne 23. maja 2012. Pridobljeno 7. decembra 2013.

origin-gi.com

»oriGIn Worldwide GIs Compilation«. ORIGIN-GI. Arhivirano iz prvotnega spletišča dne 1. septembra 2021. Pridobljeno 1. septembra 2021.

pappaspost.com

Pappas, Gregory (2015). »Feta Cheese at the Heart of Growing US-EU Trade Tensions«. The Pappas Post. Elite CafeMedia Lifestyle.

sciencedirect.com

Hatziminaoglou & Boyazoglou 2004, str. 126: "Homer in his famous ancient Greek book, the Odyssey, describes the use of dairy goats during the Mycenean times (about 1200 B.C.), when the Cyclops Polyphemus in his cave sat down to milk his goats and sheep, then put aside half of the milk to be curdled in wicker baskets with the previous day’s whey". Hatziminaoglou, Y.; Boyazoglou, J. (2004). »The goat in ancient civilisations: from the Fertile Crescent to the Aegean Sea«. Small Ruminant Research. 51 (2): 123–129. doi:10.1016/j.smallrumres.2003.08.006.
Prandini, Sigolo & Piva 2011, str. ;55–61. Prandini, Aldo; Sigolo, Samantha; Piva, Gianfranco (2011). »A comparative study of fatty acid composition and CLA concentration in commercial cheeses«. Journal of Food Composition and Analysis. 24 (1): 55–61. doi:10.1016/j.jfca.2010.04.004.

self.com

nutritiondata.self.com

»Cheese, feta Nutrition Facts & Calories«. NutritionData: Know What You Eat. Condé Nast. 2018.

semanticscholar.org

api.semanticscholar.org

Öncel, Fatma (2020). »Transhumants and Rural Change in Northern Greece Throughout the Nineteenth Century« (PDF). International Review of Social History (v angleščini) (objavljeno 2021). 66 (1): 49. doi:10.1017/S0020859020000371. ISSN 0020-8590. S2CID 225563374. Every summer, from time immemorial, shepherds have brought their flocks to the high pastures of the Pindos Mountains in the northwest corner of Greece. […] Milk, feta cheese, and the meat from the lambs are the shepherds' principal source of income.

tmdn.org

»Φέτα / Feta«. GI View - European Union. Pridobljeno 1. septembra 2021.

web.archive.org

»oriGIn Worldwide GIs Compilation«. ORIGIN-GI. Arhivirano iz prvotnega spletišča dne 1. septembra 2021. Pridobljeno 1. septembra 2021.
Gooch, Ellen (Spring–Summer 2006). »Truth, Lies, and Feta: The Cheese that Launched a (Trade) War«. Epikouria: Fine Foods and Drinks of Greece. Triaina Publishing. Arhivirano iz prvotnega spletišča dne 5. julija 2009.
»Presenting the Feta Cheese P.D.O. – Feta's Description«. Fetamania. CheeseNet: Promoting Greek PDO Cheese. 2010. Arhivirano iz prvotnega spletišča dne 18. januarja 2018. Pridobljeno 7. decembra 2013.
»Feta Production«. Fetamania. CheeseNet: Promoting Greek PDO Cheese. 2010. Arhivirano iz prvotnega spletišča dne 31. julija 2020. Pridobljeno 7. decembra 2013.
»Greek Cheese«. Odysea. Odysea Limited. 2013. Arhivirano iz prvotnega spletišča dne 23. maja 2012. Pridobljeno 7. decembra 2013.
»Arla Apetina«. Arla. Arla Foods. 2013. Arhivirano iz prvotnega spletišča dne 12 november 2013. Pridobljeno 7 december 2013.{{navedi splet}}: Vzdrževanje CS1: samodejni prevod datuma (povezava)

worldcat.org

Öncel, Fatma (2020). »Transhumants and Rural Change in Northern Greece Throughout the Nineteenth Century« (PDF). International Review of Social History (v angleščini) (objavljeno 2021). 66 (1): 49. doi:10.1017/S0020859020000371. ISSN 0020-8590. S2CID 225563374. Every summer, from time immemorial, shepherds have brought their flocks to the high pastures of the Pindos Mountains in the northwest corner of Greece. […] Milk, feta cheese, and the meat from the lambs are the shepherds' principal source of income.