Riblji sos (Serbian Wikipedia)
Analysis of information sources in references of the Wikipedia article "Riblji sos" in Serbian language version.
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archive.org
- McGee, Harold (1984). On Food and Cooking: The Science and Lore of the Kitchen (Kindle изд.). Scribners.
- Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods
. Boca Raton, Florida: CRC Press. стр. 22. ISBN 0849313724. - Wilkinson, Paul (2003). „Introduction”. Pompeii: The Last Day. London: BBC. ISBN 9780563487708.
books.google.com
- Kurlansky, Mark (2002). Salt: A World History. New York: Walker and Co. стр. 20. ISBN 978-0-8027-1373-5.
doi.org
- Abe, Kenji; Suzuki, Kenji; Hashimoto, Kanehisa (1979). „Utilization of Krill as a Fish Sauce Material”. Nippon Suisan Gakkaishi. 45 (8): 1013—1017. doi:10.2331/suisan.45.1013
.
history.com
- Butler, Stephanie (2012-07-20). „Ketchup: A Saucy History”. History. Приступљено 2017-04-04.
jstor.org
kcrw.com
- Grainger, Sally. „Fish Sauce: An Ancient Condiment”. Good Food SAT 1 OCT 2011. National Public Radio. Архивирано из оригинала 13. 03. 2012. г. Приступљено 26. 10. 2011.
loebclassics.com
- Natural History Pliny, the Elder. LoebClassics.com
npr.org
- Lakshmi Gandhi (2013-12-03). „Ketchup: The All-American Condiment That Comes From Asia”. NPR. Приступљено 2017-04-04.
scmp.com
- Lim, Lisa (2017-07-21). „When China invented ketchup in 300BC, and how it morphed from a preserved fish sauce to sweet tomato gloop”. South China Morning Post. Приступљено 2018-11-25.
umich.edu
quod.lib.umich.edu
- Diderot, Denis. „Fish Sauce”. The Encyclopedia of Diderot and d'Alembert Collaborative Translation Project. Приступљено 1. 4. 2015.
web.archive.org
- „Seashore Foraging & Fishing Study: From Poot-Poot to Fish Sauce to Umami to MSG”. Архивирано из оригинала 18. 2. 2009. г. Приступљено 2009-09-06.
webcitation.org
- Grainger, Sally. „Fish Sauce: An Ancient Condiment”. Good Food SAT 1 OCT 2011. National Public Radio. Архивирано из оригинала 13. 03. 2012. г. Приступљено 26. 10. 2011.