炸面包 (美洲) (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "炸面包 (美洲)" in Chinese language version.

refsWebsite

Global rank Chinese rank

11web.archive.org

1^st place

1^st place

2smithsonianmag.com

503^rd place

1,207^th place

2books.google.com

3^rd place

8^th place

8,720^th place

6,397^th place

2^nd place

23^rd place

low place

low place

438^th place

700^th place

1nationalgeographic.com

344^th place

408^th place

1washingtonpost.com

34^th place

129^th place

1splendidtable.org

low place

low place

low place

low place

books.google.com

Sokolov, R. Why We Eat What We Eat. Atria Books. 1993: 170 [2019-11-22]. ISBN 978-0-671-79791-1. （原始内容存档于2022-04-04）.
Sean Sherman; Beth Dooley. The Sioux Chef's Indigenous Kitchen. University of Minnesota Press. 2017 [2022-04-04]. ISBN 978-0-8166-9979-7. （原始内容存档于2022-05-07）.

doi.org

Talahongva, Patty. No More 'Die Bread': How Boarding Schools Impacted Native Diet and the Resurgence of Indigenous Food Sovereignty. Journal of American Indian Education. Spring 2018, 57:1: 145–53. doi:10.5749/jamerindieduc.57.1.0145.

nationalgeographic.com

Rupp, Rebecca. Native American Cuisine Returns to Its Roots. National Geographic. 2016-11-23 [2019-06-04]. （原始内容存档于2019-06-04）.

netstate.com

NetState.com. Official State Foods. 2006. February 18, 2007.. [2022-04-04]. （原始内容存档于2009-03-10）.

newsmaven.io

d'Errico, Peter. (Not) Fry Bread: The Sioux Chef's Indigenous Kitchen. IndianCountryToday.com. 2017-07-13 [2019-06-04]. （原始内容存档于2019-06-04）（英语）.

smithsonianmag.com

Miller, Jen. Frybread. Smithsonian.com. [2012-01-20]. （原始内容存档于2013-12-02）.
Miller, Jen. Frybread. Smithsonian. 2008 [2019-06-04]. （原始内容存档于2019-05-26）（英语）.

snowwowl.com

Recipes for frybread by Tribe or Nation. [2022-04-04]. （原始内容存档于2020-11-12）.

splendidtable.org

Lam, Francis. Exploring indigenous kitchens of North America with Sean Sherman. www.splendidtable.org. 2017-11-03 [2019-06-04]. （原始内容存档于2019-06-04）.

usda.gov

ars.usda.gov

USDA National Nutrient Database for Standard Reference, Release 23 (PDF). USDA. （原始内容 (PDF)存档于2011-10-21）.

washingtonpost.com

Judkis, Maura. 'This is not a trend': Native American chefs resist the 'Columbusing' of indigenous foods. Washington Post. 2017-11-22 [2019-06-03]. （原始内容存档于2019-06-03）（英语）.

web.archive.org

NetState.com. Official State Foods. 2006. February 18, 2007.. [2022-04-04]. （原始内容存档于2009-03-10）.
Miller, Jen. Frybread. Smithsonian.com. [2012-01-20]. （原始内容存档于2013-12-02）.
Sokolov, R. Why We Eat What We Eat. Atria Books. 1993: 170 [2019-11-22]. ISBN 978-0-671-79791-1. （原始内容存档于2022-04-04）.
Recipes for frybread by Tribe or Nation. [2022-04-04]. （原始内容存档于2020-11-12）.
USDA National Nutrient Database for Standard Reference, Release 23 (PDF). USDA. （原始内容 (PDF)存档于2011-10-21）.
Miller, Jen. Frybread. Smithsonian. 2008 [2019-06-04]. （原始内容存档于2019-05-26）（英语）.
Rupp, Rebecca. Native American Cuisine Returns to Its Roots. National Geographic. 2016-11-23 [2019-06-04]. （原始内容存档于2019-06-04）.
Judkis, Maura. 'This is not a trend': Native American chefs resist the 'Columbusing' of indigenous foods. Washington Post. 2017-11-22 [2019-06-03]. （原始内容存档于2019-06-03）（英语）.
Lam, Francis. Exploring indigenous kitchens of North America with Sean Sherman. www.splendidtable.org. 2017-11-03 [2019-06-04]. （原始内容存档于2019-06-04）.
Sean Sherman; Beth Dooley. The Sioux Chef's Indigenous Kitchen. University of Minnesota Press. 2017 [2022-04-04]. ISBN 978-0-8166-9979-7. （原始内容存档于2022-05-07）.
d'Errico, Peter. (Not) Fry Bread: The Sioux Chef's Indigenous Kitchen. IndianCountryToday.com. 2017-07-13 [2019-06-04]. （原始内容存档于2019-06-04）（英语）.