Кисели купус (Serbian Wikipedia)

Analysis of information sources in references of the Wikipedia article "Кисели купус" in Serbian language version.

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7books.google.com

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F. BREIDT, JR. (2004). „A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations” (PDF). Journal of Food Science. 69 (1): 30—33. doi:10.1111/j.1365-2621.2004.tb17874.x. Архивирано из оригинала (PDF) 16. 9. 2012. г. Приступљено 2011-01-19.

baltimoresun.com

Pitts, Jonathan. „Sauerkraut and turkey: an essential Baltimore Thanksgiving”. The Baltimore Sun.

books.google.com

Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. CRC. стр. 395. ISBN 978-0-8493-1372-1.
Marks, Gil (2010). Encyclopedia of Jewish Food. Houghton Mifflin Harcourt. стр. 1052. ISBN 978-0-544-18631-6.
Wendy Brown (2011). Surviving the Apocalypse in the Suburbs: The Thrivalist's Guide to Life Without Oil. New Society Publishers. стр. 60. ISBN 978-1-55092-471-8. Приступљено 11. 7. 2013.
Mack, Glenn Randall; Surina, Asele (30. 6. 2005). Food Culture in Russia and Central Asia (на језику: енглески). Bloomsbury Academic. стр. 78-79. ISBN 978-0-313-32773-5.
The pH of completely cured sauerkraut is about 3.6; see Belitz, H.-D.; Grosch, Werner; Schieberle, Peter (2009). Food Chemistry (4th изд.). Springer. стр. 803. ISBN 978-3-540-69933-0.
Sheraton, Mimi (2010). The German Cookbook: A Complete Guide to Mastering Authentic German Cooking. Random House. стр. 435. ISBN 978-0-307-75457-8.
Ross, Sylvia (24. 4. 2001). Allergy Cuisine: Step by Step. iUniverse. ISBN 978-0-595-18080-6 — преко Google Books.

canada.com

Gazette, The (2007-09-22). „Sauerkraut rises above its humble origins”. Canada.com. Архивирано из оригинала 26. 8. 2012. г. Приступљено 2012-02-09.

doi.org

F. BREIDT, JR. (2004). „A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations” (PDF). Journal of Food Science. 69 (1): 30—33. doi:10.1111/j.1365-2621.2004.tb17874.x. Архивирано из оригинала (PDF) 16. 9. 2012. г. Приступљено 2011-01-19.
National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992). Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development. Washington, D.C: National Academy Press. стр. 15—45. ISBN 978-0-309-04685-5. PMID 25121339. doi:10.17226/1939. Приступљено 2011-01-19.

fao.org

„Fermented Fruits and Vegetables – A Global SO Perspective”. United Nations FAO. 1998. Приступљено 2007-06-10.

gesundheitfermentations.com

„A „Short” History of Fermentation”. Gesundheit Fermentations.

goethe.de

„Meet the Germans – Typically German – The Germans and ... - Sauerkraut – Goethe-Institut”. Goethe.de. Приступљено 2013-04-13.

nap.edu

National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992). Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development. Washington, D.C: National Academy Press. стр. 15—45. ISBN 978-0-309-04685-5. PMID 25121339. doi:10.17226/1939. Приступљено 2011-01-19.

nih.gov

ncbi.nlm.nih.gov

Saloheimo P (2005). „[Captain Cook used sauerkraut to prevent scurvy]”. Duodecim (на језику: фински). 121 (9): 1014—5. PMID 15991750.
National Research Council (US) Panel on the Applications of Biotechnology to Traditional Fermented Foods (1992). Applications of biotechnology to traditional fermented foods: report of an ad hoc panel of the Board on Science and Technology for International Development. Washington, D.C: National Academy Press. стр. 15—45. ISBN 978-0-309-04685-5. PMID 25121339. doi:10.17226/1939. Приступљено 2011-01-19.

nytimes.com

Pincus, Harry (14. 11. 1979). „Sauerkraut: It All Began in China”. The New York Times. Приступљено 5. 12. 2020.

timesmachine.nytimes.com

„Sauerkraut may be 'Liberty Cabbage'” (PDF). The New York Times. 1918-04-25. Приступљено 2011-01-16.

timesunion.com

„Sauerkraut on New Year's a Pennsylvania tradition”. TimesUnion.com. 2009-12-31. Приступљено 2013-01-01.

usda.gov

ddr.nal.usda.gov

F. BREIDT, JR. (2004). „A Genomic Study of Leuconostoc mesenteroides and the Molecular Ecology of Sauerkraut Fermentations” (PDF). Journal of Food Science. 69 (1): 30—33. doi:10.1111/j.1365-2621.2004.tb17874.x. Архивирано из оригинала (PDF) 16. 9. 2012. г. Приступљено 2011-01-19.

web.archive.org

Gazette, The (2007-09-22). „Sauerkraut rises above its humble origins”. Canada.com. Архивирано из оригинала 26. 8. 2012. г. Приступљено 2012-02-09.
„Vitamin C Deficiency (Scurvy)”. Vitamin Deficiency Info (blog) (на језику: енглески). Архивирано из оригинала 01. 05. 2013. г. Приступљено 2023-01-02.