Pishloqli sous (Uzbek Wikipedia)

Analysis of information sources in references of the Wikipedia article "Pishloqli sous" in Uzbek language version.

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2books.google.com

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1nordicrheologysociety.org

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1russianfood.com

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1allenpress.com

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Sous beshamel s sirom

allenpress.com

meridian.allenpress.com

Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1-iyun 1994-yil). „Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures“. Journal of Food Protection. 57-jild, № 7. 629–631-bet. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X. Qaraldi: 4-noyabr 2021-yil.{{cite magazine}}: CS1 maint: date format ()

books.google.com

Rodgers, R.. Sauces, Salsas & Relishes, Williams Sonoma mastering. Free Press, 2005 — 63-bet. ISBN 978-0-7432-6737-3. Qaraldi: 4-noyabr 2021-yil.
Song, H.R.. A Taste of Barcelona: The History of Catalan Cooking and Eating, Big City Food Biographies. Rowman & Littlefield Publishers, 2019 — 57-bet. ISBN 978-1-5381-0784-3. Qaraldi: 4-noyabr 2021-yil.

doi.org

Guinee, Timothy P.; O'Brien, Niamh B.; Rawle, Donal F. (1994). „The viscosity of cheese sauces with different starch systems and cheese powders“. International Journal of Dairy Technology. 47-jild, № 4. Wiley. 132–138-bet. doi:10.1111/j.1471-0307.1994.tb01535.x. ISSN 1364-727X.
Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1-iyun 1994-yil). „Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures“. Journal of Food Protection. 57-jild, № 7. 629–631-bet. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X. Qaraldi: 4-noyabr 2021-yil.{{cite magazine}}: CS1 maint: date format ()

nordicrheologysociety.org

Celigueta Torres, Isabel; Ispen, Richard Ipsen1; Kjær Beck,Tove (2008). „Rheology and Functionality of Cheese Powders“. Annual Transactions of The Nordic Rheology Society. Vol. 16. Retrieved 4 November 2021.

nytimes.com

cooking.nytimes.com

Heuck, Lidey „Baked Crab Dip With Old Bay and Ritz Crackers Recipe“. NYT Cooking (11-avgust 2020-yil). Qaraldi: 4-noyabr 2021-yil.

russianfood.com

Sous sirniy

worldcat.org

Guinee, Timothy P.; O'Brien, Niamh B.; Rawle, Donal F. (1994). „The viscosity of cheese sauces with different starch systems and cheese powders“. International Journal of Dairy Technology. 47-jild, № 4. Wiley. 132–138-bet. doi:10.1111/j.1471-0307.1994.tb01535.x. ISSN 1364-727X.
Weagant, Stephen D.; Bryant, James L.; Bark, Don H. (1-iyun 1994-yil). „Survival of Escherichia coli O157:H7 in Mayonnaise and Mayonnaise-Based Sauces at Room and Refrigerated Temperatures“. Journal of Food Protection. 57-jild, № 7. 629–631-bet. doi:10.4315/0362-028X-57.7.629. ISSN 0362-028X. Qaraldi: 4-noyabr 2021-yil.{{cite magazine}}: CS1 maint: date format ()