Dashi (Vietnamese Wikipedia)

Analysis of information sources in references of the Wikipedia article "Dashi" in Vietnamese language version.

Last modified: 00:18:26, 28 May 2026 (UTC)

Ref.Un. Ref.Website

Global rank Vietnamese rank

4^th place

9^th place

63^rd place

98^th place

11molecularrecipes.com

low place

low place

11food-pronet.jp

low place

low place

6^th place

4^th place

2^nd place

3^rd place

5^th place

8^th place

archive.org (Global: 6^th place; Vietnamese: 4^th place)

Ozeki, Erino (2008). "Fermented soybean products and Japanese standard taste". Trong Christine M., Du Bois (biên tập). The world of soy. Food series. Urbana: University of Illinois Press. tr. 155. ISBN 978-0-252-03341-4. LCCN 2007046950. OCLC 177019229.

doi.org (Global: 2^nd place; Vietnamese: 3^rd place)

Lindemann, B. (2002). "The Discovery of Umami". Chemical Senses. Quyển 27 số 9. tr. 843–844. doi:10.1093/chemse/27.9.843. ISSN 1464-3553. PMID 12438211.

food-pronet.jp (Global: low place; Vietnamese: low place)

Ingredients used for making dashi at home cooking (Japanese).

loc.gov (Global: 63^rd place; Vietnamese: 98^th place)

lccn.loc.gov

Hosking, Richard (2000). At the Japanese Table. Images of Asia. New York: Oxford University Press. tr. 43. ISBN 978-0-195-90980-7. LCCN 00058458. OCLC 44579064.
Ozeki, Erino (2008). "Fermented soybean products and Japanese standard taste". Trong Christine M., Du Bois (biên tập). The world of soy. Food series. Urbana: University of Illinois Press. tr. 155. ISBN 978-0-252-03341-4. LCCN 2007046950. OCLC 177019229.

molecularrecipes.com (Global: low place; Vietnamese: low place)

"Umami – The Delicious 5th Taste You Need to Master!". Molecular Recipes. ngày 24 tháng 3 năm 2013.

nih.gov (Global: 5^th place; Vietnamese: 8^th place)

pubmed.ncbi.nlm.nih.gov

Lindemann, B. (2002). "The Discovery of Umami". Chemical Senses. Quyển 27 số 9. tr. 843–844. doi:10.1093/chemse/27.9.843. ISSN 1464-3553. PMID 12438211.

worldcat.org (Global: 4^th place; Vietnamese: 9^th place)

search.worldcat.org

Hosking, Richard (2000). At the Japanese Table. Images of Asia. New York: Oxford University Press. tr. 43. ISBN 978-0-195-90980-7. LCCN 00058458. OCLC 44579064.
Ozeki, Erino (2008). "Fermented soybean products and Japanese standard taste". Trong Christine M., Du Bois (biên tập). The world of soy. Food series. Urbana: University of Illinois Press. tr. 155. ISBN 978-0-252-03341-4. LCCN 2007046950. OCLC 177019229.
Lindemann, B. (2002). "The Discovery of Umami". Chemical Senses. Quyển 27 số 9. tr. 843–844. doi:10.1093/chemse/27.9.843. ISSN 1464-3553. PMID 12438211.