ไก่เคียฟ (Thai Wikipedia)

Analysis of information sources in references of the Wikipedia article "ไก่เคียฟ" in Thai language version.

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archive.org (Global: 6^th place; Thai: 20^th place)

Volokh (1983), p. 320. Anne Volokh (1983). The Art of Russian Cuisine. New York: MacMillan.
Escoffier (1907), p. 507. Chicken suprêmes with the humerus bone left attached are referred to as chicken cutlets. Auguste Escoffier (1907). A Guide to Modern Cookery. London: W. Heinemann.

Leto & Bode (2006), p. 130. Leto, Mario Jack; Bode, Willi Karl Heinrich (2006). The Larder Chef. Routledge. ISBN 978-0-75066-899-6.
Cracknell & Kaufmann (2012), p. 452. Cracknell, H. L.; Kaufmann, R. J. (1999). Practical Professional Cookery. Cengage Learning EMEA. ISBN 978-1-86152-873-5.
Watt (2014), p. 99–100. Alexander Watt (2014). Paris Bistro Cookery. Routledge. ISBN 978-1-317-84617-8.
Strybel (2005), p. 303. Robert Strybel; Maria Strybel (2005). Polish Heritage Cookery. Hippocrene Books. ISBN 978-0781811248.
Miller-Yianni (2011), p. 64. Martin Miller-Yianni (2011). 100 Essential Recipes from Bulgaria. Lulu.com^{[แหล่งข้อมูลที่ตีพิมพ์เอง]}. ISBN 978-1-44675-384-2.

Demianyk (2022). Graeme Demianyk (2022-03-04). "Here's Why 'Chicken Kiev' Is Being Renamed 'Chicken Kyiv'". HuffPost UK. สืบค้นเมื่อ 2022-03-04.

Alexandrova-Ignatieva (1909), p. 425. Пелагея Павловна Александрова-Игнатьева (1909). Практические основы кулинарного искусства. Санкт-Петербург. [Pelageya Alexandrova-Ignatieva (1909). The Practical Fundamentals of the Cookery Art (ภาษารัสเซีย). St. Petersburg.]