Маслац (Serbian Wikipedia)

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

refsWebsite

Global rank Serbian rank

19web.archive.org

1^st place

13usda.gov

438^th place

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4nih.gov

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4doi.org

2^nd place

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3worldcat.org

5^th place

12^th place

2harvard.edu

18^th place

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2archive.org

6^th place

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1physics.info

low place

3,547^th place

1nature.com

234^th place

287^th place

1semanticscholar.org

11^th place

23^rd place

1gastro.net.au

low place

1allergysa.org

low place

1cdc.gov

218^th place

138^th place

1nhs.uk

1,989^th place

1,344^th place

1alfaone.ca

low place

1time.com

61^st place

134^th place

alfaone.ca

„Rice Bran Oil FAQ's”. AlfaOne.ca. Архивирано из оригинала 2014-09-27. г. Приступљено 2014-10-03.

allergysa.org

Allergy Society of South Africa. Milk Allergy & Intolerance Архивирано 26 новембар 2005 на сајту Wayback Machine. Retrieved 27 November 2005.

archive.org

The Culinary Institute of America (2011). The Professional Chef (9th изд.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
Engel, S; Tholstrup, T (август 2015). „Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet.”. The American Journal of Clinical Nutrition. 102 (2): 309—15. PMID 26135349. doi:10.3945/ajcn.115.112227 .

cdc.gov

„Nutrition for Everyone: Basics: Saturated Fat - DNPAO - CDC”. www.cdc.gov. Архивирано из оригинала 29. 1. 2014. г. Приступљено 1. 3. 2014.

doi.org

Saïd, Husein; Nada, I. A. A. (1946). „A Substitute for 'Annatto' in Butter”. Nature. 157 (3982): 232. Bibcode:1946Natur.157..232S. PMID 21017927. S2CID 4131974. doi:10.1038/157232a0. Приступљено 2. 11. 2018.
Katragadda, H. R.; Fullana, A. S.; Sidhu, S.; Carbonell-Barrachina, Á. A. (2010). „Emissions of volatile aldehydes from heated cooking oils”. Food Chemistry. 120: 59. doi:10.1016/j.foodchem.2009.09.070.
Engel, S; Tholstrup, T (август 2015). „Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet.”. The American Journal of Clinical Nutrition. 102 (2): 309—15. PMID 26135349. doi:10.3945/ajcn.115.112227 .
Pimpin, Laura; Wu, Jason H. Y.; Haskelberg, Hila; Del Gobbo, Liana; Mozaffarian, Dariush (29. 6. 2016). „Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality”. PLOS ONE. 11 (6): e0158118. Bibcode:2016PLoSO..1158118P. ISSN 1932-6203. PMC 4927102 . PMID 27355649. doi:10.1371/journal.pone.0158118 .

gastro.net.au

From data here [1] Архивирано 24 децембар 2005 на сајту Wayback Machine, one teaspoon of butter contains 0.03 grams of lactose; a cup of milk contains 400 times that amount.

harvard.edu

adsabs.harvard.edu

Saïd, Husein; Nada, I. A. A. (1946). „A Substitute for 'Annatto' in Butter”. Nature. 157 (3982): 232. Bibcode:1946Natur.157..232S. PMID 21017927. S2CID 4131974. doi:10.1038/157232a0. Приступљено 2. 11. 2018.
Pimpin, Laura; Wu, Jason H. Y.; Haskelberg, Hila; Del Gobbo, Liana; Mozaffarian, Dariush (29. 6. 2016). „Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality”. PLOS ONE. 11 (6): e0158118. Bibcode:2016PLoSO..1158118P. ISSN 1932-6203. PMC 4927102 . PMID 27355649. doi:10.1371/journal.pone.0158118 .

nature.com

Saïd, Husein; Nada, I. A. A. (1946). „A Substitute for 'Annatto' in Butter”. Nature. 157 (3982): 232. Bibcode:1946Natur.157..232S. PMID 21017927. S2CID 4131974. doi:10.1038/157232a0. Приступљено 2. 11. 2018.

nhs.uk

Choices, NHS. „How to eat less saturated fat - Live Well - NHS Choices”. www.nhs.uk. Архивирано из оригинала 24. 4. 2015. г. Приступљено 26. 4. 2015.

nih.gov

ncbi.nlm.nih.gov

Institute of Medicine. Committee on Strategies to Reduce Sodium Intake; Henney, Jane E.; Taylor, Christine Lewis; Boon, Caitlin S. (2010). „4: Preservation and Physical Property Roles of Sodium in Foods”. Strategies to reduce sodium intake in the United States. National Academies Press. Washington, D.C. ISBN 978-0-309-14805-4. OCLC 676698420.
Saïd, Husein; Nada, I. A. A. (1946). „A Substitute for 'Annatto' in Butter”. Nature. 157 (3982): 232. Bibcode:1946Natur.157..232S. PMID 21017927. S2CID 4131974. doi:10.1038/157232a0. Приступљено 2. 11. 2018.
Engel, S; Tholstrup, T (август 2015). „Butter increased total and LDL cholesterol compared with olive oil but resulted in higher HDL cholesterol compared with a habitual diet.”. The American Journal of Clinical Nutrition. 102 (2): 309—15. PMID 26135349. doi:10.3945/ajcn.115.112227 .
Pimpin, Laura; Wu, Jason H. Y.; Haskelberg, Hila; Del Gobbo, Liana; Mozaffarian, Dariush (29. 6. 2016). „Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality”. PLOS ONE. 11 (6): e0158118. Bibcode:2016PLoSO..1158118P. ISSN 1932-6203. PMC 4927102 . PMID 27355649. doi:10.1371/journal.pone.0158118 .

physics.info

Elert, Glenn. „Density”. The Physics Hypertextbook. Архивирано из оригинала 19. 8. 2018. г. Приступљено 26. 3. 2018.

semanticscholar.org

api.semanticscholar.org

Saïd, Husein; Nada, I. A. A. (1946). „A Substitute for 'Annatto' in Butter”. Nature. 157 (3982): 232. Bibcode:1946Natur.157..232S. PMID 21017927. S2CID 4131974. doi:10.1038/157232a0. Приступљено 2. 11. 2018.

time.com

Sifferlin, Alexandra (29. 6. 2016). „The Case for Eating Butter Just Got Stronger”. Time. Приступљено 14. 2. 2021.

usda.gov

fdc.nal.usda.gov

„Butter, stick, salted, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Oil, canola, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Oil, coconut, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Oil, corn, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Lard, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Peanut oil, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Oil, olive, extra virgin, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Oil, soybean, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Beef, variety meats and by-products, suet, raw, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 25. 7. 2021.
„Sunflower oil, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Shortening, vegetable, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.

ndb.nal.usda.gov

„Nutrient database, Release 25”. United States Department of Agriculture. Архивирано из оригинала 15. 11. 2014. г. Приступљено 18. 09. 2022.

web.archive.org

Elert, Glenn. „Density”. The Physics Hypertextbook. Архивирано из оригинала 19. 8. 2018. г. Приступљено 26. 3. 2018.
From data here [1] Архивирано 24 децембар 2005 на сајту Wayback Machine, one teaspoon of butter contains 0.03 grams of lactose; a cup of milk contains 400 times that amount.
Allergy Society of South Africa. Milk Allergy & Intolerance Архивирано 26 новембар 2005 на сајту Wayback Machine. Retrieved 27 November 2005.
„Nutrition for Everyone: Basics: Saturated Fat - DNPAO - CDC”. www.cdc.gov. Архивирано из оригинала 29. 1. 2014. г. Приступљено 1. 3. 2014.
Choices, NHS. „How to eat less saturated fat - Live Well - NHS Choices”. www.nhs.uk. Архивирано из оригинала 24. 4. 2015. г. Приступљено 26. 4. 2015.
„Butter, stick, salted, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Oil, canola, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Nutrient database, Release 25”. United States Department of Agriculture. Архивирано из оригинала 15. 11. 2014. г. Приступљено 18. 09. 2022.
„Oil, coconut, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Oil, corn, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Lard, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Peanut oil, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Oil, olive, extra virgin, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Rice Bran Oil FAQ's”. AlfaOne.ca. Архивирано из оригинала 2014-09-27. г. Приступљено 2014-10-03.
„Oil, soybean, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Beef, variety meats and by-products, suet, raw, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Nutrition data for Butter oil, anhydrous (ghee) per 100 gram reference amount"”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 25. 7. 2021.
„Sunflower oil, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.
„Shortening, vegetable, nutrients”. FoodData Central. USDA Agricultural Research Service. Архивирано из оригинала 03. 04. 2019. г. Приступљено 24. 4. 2020.

worldcat.org

Institute of Medicine. Committee on Strategies to Reduce Sodium Intake; Henney, Jane E.; Taylor, Christine Lewis; Boon, Caitlin S. (2010). „4: Preservation and Physical Property Roles of Sodium in Foods”. Strategies to reduce sodium intake in the United States. National Academies Press. Washington, D.C. ISBN 978-0-309-14805-4. OCLC 676698420.
The Culinary Institute of America (2011). The Professional Chef (9th изд.). Hoboken, New Jersey: John Wiley & Sons. ISBN 978-0-470-42135-2. OCLC 707248142.
Pimpin, Laura; Wu, Jason H. Y.; Haskelberg, Hila; Del Gobbo, Liana; Mozaffarian, Dariush (29. 6. 2016). „Is Butter Back? A Systematic Review and Meta-Analysis of Butter Consumption and Risk of Cardiovascular Disease, Diabetes, and Total Mortality”. PLOS ONE. 11 (6): e0158118. Bibcode:2016PLoSO..1158118P. ISSN 1932-6203. PMC 4927102 . PMID 27355649. doi:10.1371/journal.pone.0158118 .