Текила (Serbian Wikipedia)

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

refsWebsite

Global rank Serbian rank

3worldcat.org

5^th place

12^th place

3doi.org

2^nd place

4^th place

2crt.org.mx

low place

2semanticscholar.org

11^th place

23^rd place

2researchgate.net

120^th place

187^th place

1ianchadwick.com

low place

1tequilaknight.com

low place

1sre.gob.mx

5,340^th place

9,080^th place

1reuters.com

49^th place

103^rd place

1web.archive.org

1^st place

1mestizomarket.com

low place

1tequila.net

low place

1scocia.com

low place

8,695^th place

1books.google.com

3^rd place

2^nd place

books.google.com

Encyclopedia of Food and Health (на језику: енглески). Academic Press. 2015-08-26. ISBN 9780123849533.

crt.org.mx

„Geography: the Territory of the Appellation of Origin, or TDO”. Consejo Regulador del Tequila. 26. 6. 2000. Приступљено 25. 5. 2012.
„International Protection of the Tequila Designation of Origin”. Consejo Regulador del Tequila. Архивирано из оригинала 14. 2. 2015. г. Приступљено 8. 1. 2015.

doi.org

Pinal, Leticia; Cedeño, Miguel; Gutiérrez, Humberto; Alvarez-Jacobs, Jaime (1997-01-01). „Fermentation parameters influencing higher alcohol production in the tequila process”. Biotechnology Letters (на језику: енглески). 19 (1): 45—47. ISSN 0141-5492. S2CID 40739267. doi:10.1023/A:1018362919846.
Benn, Scot M.; Peppard, Terry L. (1996-01-01). „Characterization of Tequila Flavor by Instrumental and Sensory Analysis”. Journal of Agricultural and Food Chemistry. 44 (2): 557—566. ISSN 0021-8561. doi:10.1021/jf9504172.
Rodríguez, David Muñoz; Wrobel, Katarzyna; Wrobel, Kazimierz (2005-08-16). „Determination of aldehydes in tequila by high-performance liquid chromatography with 2,4-dinitrophenylhydrazine derivatization”. European Food Research and Technology (на језику: енглески). 221 (6): 798—802. ISSN 1438-2377. S2CID 95032451. doi:10.1007/s00217-005-0038-6.

ianchadwick.com

Ian Chadwick. „In Search of the Blue Agave: Jalisco State”. Ianchadwick.com. Приступљено 2010-12-25.

mestizomarket.com

„What’s The Difference Between Mezcal & Tequila | Mestizo Market”. Mestizo Mexican Market (на језику: енглески). 2020-11-23. Приступљено 2022-08-02.

researchgate.net

„Production of tequila from agave: historical influences and contemporary processes”. ResearchGate. Приступљено 2016-03-19.
Christoph, Norbert (27. 8. 2003). „Authentication of Tequila by Gas Chromatography and Stable Isotope Ratio Analyses”.

reuters.com

„Mexico's tequila industry sees China fueling export boom”. Reuters. 2014-02-12. Приступљено 8. 1. 2015.

scocia.com

„Tequila” (PDF).

semanticscholar.org

api.semanticscholar.org

Pinal, Leticia; Cedeño, Miguel; Gutiérrez, Humberto; Alvarez-Jacobs, Jaime (1997-01-01). „Fermentation parameters influencing higher alcohol production in the tequila process”. Biotechnology Letters (на језику: енглески). 19 (1): 45—47. ISSN 0141-5492. S2CID 40739267. doi:10.1023/A:1018362919846.
Rodríguez, David Muñoz; Wrobel, Katarzyna; Wrobel, Kazimierz (2005-08-16). „Determination of aldehydes in tequila by high-performance liquid chromatography with 2,4-dinitrophenylhydrazine derivatization”. European Food Research and Technology (на језику: енглески). 221 (6): 798—802. ISSN 1438-2377. S2CID 95032451. doi:10.1007/s00217-005-0038-6.

sre.gob.mx

„100 Percent Agave Tequila Arrives In China”. Secretariat of Foreign Affairs. Приступљено 8. 1. 2015.

tequila.net

„Official Mexican Standard for Tequila”.

tequilaknight.com

Jacinto, Rodolfo. „How Is Tequila Made”. Tequilaknight.com. Приступљено 2011-03-19.

web.archive.org

„International Protection of the Tequila Designation of Origin”. Consejo Regulador del Tequila. Архивирано из оригинала 14. 2. 2015. г. Приступљено 8. 1. 2015.

worldcat.org

Pinal, Leticia; Cedeño, Miguel; Gutiérrez, Humberto; Alvarez-Jacobs, Jaime (1997-01-01). „Fermentation parameters influencing higher alcohol production in the tequila process”. Biotechnology Letters (на језику: енглески). 19 (1): 45—47. ISSN 0141-5492. S2CID 40739267. doi:10.1023/A:1018362919846.
Benn, Scot M.; Peppard, Terry L. (1996-01-01). „Characterization of Tequila Flavor by Instrumental and Sensory Analysis”. Journal of Agricultural and Food Chemistry. 44 (2): 557—566. ISSN 0021-8561. doi:10.1021/jf9504172.
Rodríguez, David Muñoz; Wrobel, Katarzyna; Wrobel, Kazimierz (2005-08-16). „Determination of aldehydes in tequila by high-performance liquid chromatography with 2,4-dinitrophenylhydrazine derivatization”. European Food Research and Technology (на језику: енглески). 221 (6): 798—802. ISSN 1438-2377. S2CID 95032451. doi:10.1007/s00217-005-0038-6.