Халуми (Serbian Wikipedia)

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

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8web.archive.org

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4books.google.com

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3sciencedirect.com

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2archive.org

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2theguardian.com

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2cyprus-mail.com

6,937^th place

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2worldcat.org

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2doi.org

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2halloumicheese.eu

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1britannica.com

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1newscientist.com

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1ucy.ac.cy

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1bbc.co.uk

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1financialmirror.com

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1europa.eu

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1ahdictionary.com

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1uchicago.edu

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1wsj.com

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1olivemagazine.com

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1chicagotribune.com

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1arxiv.org

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1halloumi.cy

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1food-management.com

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1wiley.com

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1tesco.com

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ahdictionary.com

Company, Houghton Mifflin Harcourt Publishing. „The American Heritage Dictionary entry: halloumi”. ahdictionary.com. Приступљено 2018-10-25.

archive.org

Ayto, John (1990). The glutton's glossary: a dictionary of food and drink terms. Routledge. стр. 133. ISBN 0-415-02647-4. „Haloumi, or halumi, is a mild salty Cypriot cheese made from goats', ewes,' or cows' milk.”
Allen, Gary J. (2007). The herbalist in the kitchen. University of Illinois Press. стр. 212. ISBN 978-0-252-03162-5. „Haloumi (sometimes spelled Halloumi) is a brine-cured cheese from Cyprus containing chopped mint.”

arxiv.org

Kamilari, Eleni; Anagnostopoulos, Dimitrios A.; Papademas, Photis; Kamilaris, Andreas; Tsaltas, Dimitrios (2020-05-01). „Characterizing Halloumi cheese's bacterial communities through metagenomic analysis”. LWT (на језику: енглески). 126: 109298. ISSN 0023-6438. arXiv:2004.01710 . doi:10.1016/j.lwt.2020.109298.

bbc.co.uk

Cooke, Nicholas (22. 9. 2013). „How halloumi took over the UK”. BBC News. Приступљено 2013-09-23.

books.google.com

Welz, Gisela (1. 9. 2015). European Products: Making and Unmaking Heritage in Cyprus. Berghahn Books. стр. 93—110. ISBN 978-1-78238-823-4 — преко Google Books.
Borg, Alexander (2004). A Comparative Glossary of Cypriot Maronite Arabic (Arabic-English): With an Introductory Essay. Brill. стр. 11,209—210. ISBN 978-90-04-13198-9 — преко Google Books.
Otter, Don (25. 10. 2016). Donnelly, Catherine; Kehler, Mateo, ур. The Oxford Companion to Cheese. Oxford University Press. ISBN 978-0-19-933089-8 — преко Google Books.
Davidson, Alan (21. 8. 2014). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-104072-6 — преко Google Books.

britannica.com

„Cyprus - Cultural life - Daily life and social customs - halloumi cheese.”. www.britannica.com. Приступљено 2009-06-16. „Geography has left Cyprus heir to numerous culinary traditions—particularly those of the Levant, Anatolia, and Greece — but some dishes, such as the island's halloumi cheese…are purely Cypriot.”

chicagotribune.com

Eskin, Leah (21. 3. 2016). „The salty, satisfying squeak of fried halloumi”. NY Times. Приступљено 3. 4. 2017.

cyprus-mail.com

"Application for the name 'halloumi' to go to EU in early 2007". Cyprus Mail. September 2, 2006. „Archived copy”. Архивирано из оригинала 2007-09-30. г. Приступљено 2006-12-05.
Saoulli, Alexia (3. 3. 2007). „Halloumi bickering threatens EU application”. Cyprus Mail. Архивирано из оригинала 13. 8. 2007. г. Приступљено 2007-03-04.

doi.org

Kamilari, Eleni; Anagnostopoulos, Dimitrios A.; Papademas, Photis; Kamilaris, Andreas; Tsaltas, Dimitrios (2020-05-01). „Characterizing Halloumi cheese's bacterial communities through metagenomic analysis”. LWT (на језику: енглески). 126: 109298. ISSN 0023-6438. arXiv:2004.01710 . doi:10.1016/j.lwt.2020.109298.
Papademas, Photis; Robinson, Richard K (август 1998). „Halloumi cheese: the product and its characteristics”. International Journal of Dairy Technology (на језику: енглески). 51 (3): 98—103. ISSN 1364-727X. doi:10.1111/j.1471-0307.1998.tb02646.x.

europa.eu

ec.europa.eu

„Halloumi now registered as a Protected Designation of Origin”. European Commission (на језику: енглески). Архивирано из оригинала 2023-04-21. г.

financialmirror.com

„Cyprus wins back UK halloumi trademark”. Financial Mirror. 3. 2. 2020. Приступљено 14. 2. 2020.

food-management.com

„Flavor of the Month: Halloumi can be mild and creamy or strong and salty”. Food Management. 17. 9. 2018.

halloumi.cy

„Halloumi.cy Trade Service, Ministry of Energy, Commerce and Industry - Ingredients and Main Characteristics”. Архивирано из оригинала 2023-04-21. г. Приступљено 2023-04-22.

halloumicheese.eu

„Types of Halloumi | Charalambides Christis”. Charalambides Christis. Архивирано из оригинала 2023-04-21. г. Приступљено 2023-04-21.
„How Halloumi is Made | Charalambides Christis”. Charalambidis Christis. Архивирано из оригинала 21. 4. 2023. г. Приступљено 2023-04-21.

newscientist.com

„Why does halloumi, but not other cheese, "squeak" against your teeth?”. New Scientist (на језику: енглески). Приступљено 2021-12-15.

olivemagazine.com

„Best halloumi recipes”. Olive Magazine. 10. 10. 2018.

sciencedirect.com

Hayaloglu, A. Adnan (2017-01-01), McSweeney, Paul L. H.; Fox, Patrick F.; Cotter, Paul D.; Everett, David W., ур., „Chapter 39 - Cheese Varieties Ripened Under Brine”, Cheese (Fourth Edition) (на језику: енглески), San Diego: Academic Press: 997—1040, ISBN 978-0-12-417012-4, Приступљено 2023-04-21
Kamilari, Eleni; Anagnostopoulos, Dimitrios A.; Papademas, Photis; Kamilaris, Andreas; Tsaltas, Dimitrios (2020-05-01). „Characterizing Halloumi cheese's bacterial communities through metagenomic analysis”. LWT (на језику: енглески). 126: 109298. ISSN 0023-6438. arXiv:2004.01710 . doi:10.1016/j.lwt.2020.109298.
Özer, Barbaros H. (1999-01-01), Robinson, Richard K., ур., CHEESE | Microflora of White-brined Cheeses (на језику: енглески), Oxford: Elsevier, стр. 397—403, ISBN 978-0-12-227070-3, Приступљено 2023-04-21

tesco.com

„Tesco Halloumi 250G”. Teso. Архивирано из оригинала 2016-04-14. г. Приступљено 2016-04-23.

theguardian.com

Smith, Helena (24. 4. 2021). „EU special status for halloumi fails to calm divisions in Cyprus”. The Guardian.
O'Reilly, Séamas (24. 11. 2019). „Halloumi hell: how will we survive the cheese crisis?”. The Guardian.

uchicago.edu

oi.uchicago.edu

Johnson, Janet. „Chicago Demotic Dictionary - Ḥ” (PDF). стр. 246.

ucy.ac.cy

foodmuseum.cs.ucy.ac.cy

Lazarou, Stalo. „Χαλλούμι”. foodmuseum.cs.ucy.ac.cy (на језику: грчки). Cyprus Food Virtual Museum. Архивирано из оригинала 13. 9. 2019. г. Приступљено 30. 11. 2015.

web.archive.org

Lazarou, Stalo. „Χαλλούμι”. foodmuseum.cs.ucy.ac.cy (на језику: грчки). Cyprus Food Virtual Museum. Архивирано из оригинала 13. 9. 2019. г. Приступљено 30. 11. 2015.
„Halloumi now registered as a Protected Designation of Origin”. European Commission (на језику: енглески). Архивирано из оригинала 2023-04-21. г.
"Application for the name 'halloumi' to go to EU in early 2007". Cyprus Mail. September 2, 2006. „Archived copy”. Архивирано из оригинала 2007-09-30. г. Приступљено 2006-12-05.
Saoulli, Alexia (3. 3. 2007). „Halloumi bickering threatens EU application”. Cyprus Mail. Архивирано из оригинала 13. 8. 2007. г. Приступљено 2007-03-04.
„Halloumi.cy Trade Service, Ministry of Energy, Commerce and Industry - Ingredients and Main Characteristics”. Архивирано из оригинала 2023-04-21. г. Приступљено 2023-04-22.
„Types of Halloumi | Charalambides Christis”. Charalambides Christis. Архивирано из оригинала 2023-04-21. г. Приступљено 2023-04-21.
„How Halloumi is Made | Charalambides Christis”. Charalambidis Christis. Архивирано из оригинала 21. 4. 2023. г. Приступљено 2023-04-21.
„Tesco Halloumi 250G”. Teso. Архивирано из оригинала 2016-04-14. г. Приступљено 2016-04-23.

wiley.com

onlinelibrary.wiley.com

Papademas, Photis; Robinson, Richard K (август 1998). „Halloumi cheese: the product and its characteristics”. International Journal of Dairy Technology (на језику: енглески). 51 (3): 98—103. ISSN 1364-727X. doi:10.1111/j.1471-0307.1998.tb02646.x.

worldcat.org

Kamilari, Eleni; Anagnostopoulos, Dimitrios A.; Papademas, Photis; Kamilaris, Andreas; Tsaltas, Dimitrios (2020-05-01). „Characterizing Halloumi cheese's bacterial communities through metagenomic analysis”. LWT (на језику: енглески). 126: 109298. ISSN 0023-6438. arXiv:2004.01710 . doi:10.1016/j.lwt.2020.109298.
Papademas, Photis; Robinson, Richard K (август 1998). „Halloumi cheese: the product and its characteristics”. International Journal of Dairy Technology (на језику: енглески). 51 (3): 98—103. ISSN 1364-727X. doi:10.1111/j.1471-0307.1998.tb02646.x.

wsj.com

online.wsj.com

Steinhauser, Gabriele (12. 10. 2012). „In Cyprus, New Cheese Edict Gets the Goat of Dairy Farmers”. Wall Street Journal (на језику: енглески). Приступљено 2023-04-21.