腰子 (食物) (Chinese Wikipedia)

Analysis of information sources in references of the Wikipedia article "腰子 (食物)" in Chinese language version.

refsWebsite

Global rank Chinese rank

15web.archive.org

1^st place

11books.google.com

3^rd place

8^th place

2usda.gov

438^th place

700^th place

1chefsmandala.com

low place

1europepmc.org

8,929^th place

6,275^th place

1worldcat.org

5^th place

12^th place

1nih.gov

4^th place

5^th place

1doi.org

2^nd place

23^rd place

1wikidata.org

43^rd place

1,123^rd place

1nationalgeographic.co.uk

low place

books.google.com

Danforth, Adam. Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. Storey Publishing. 2014-03-11: 93 [2023-12-08]. ISBN 978-1-61212-182-6. （原始内容存档于2023-11-10）（英语）.
Collectif, QA international Collectif QA international. The Visual Food Encyclopedia. Québec Amerique. 1996: 555–556 [2023-12-08]. ISBN 978-2-7644-0898-8. （原始内容存档于2023-11-10）（英语）.
Toldra, Fidel. Lawrie's Meat Science. Woodhead Publishing. 2022-08-26: 710 [2023-12-08]. ISBN 978-0-323-98453-9. （原始内容存档于2023-11-10）（英语）.
Company, Experts from Dole Food Experts from Dole Food; Clinic, Experts from The Mayo Experts from The Mayo; H, Experts from UCLA Center for Experts from UCLA Center for. Encyclopedia of Foods: A Guide to Healthy Nutrition. Elsevier. 2002-01-13: 308 [2023-12-08]. ISBN 978-0-08-053087-1. （原始内容存档于2023-11-10）（英语）.
Cosentino, Chris; Turkell, Michael Harlan. Offal Good: Cooking from the Heart, with Guts: A Cookbook. Clarkson Potter/Ten Speed. 2017-08-29: 52–54 [2023-12-08]. ISBN 978-0-7704-3513-4. （原始内容存档于2023-11-10）（英语）.
Woods, Sarah. Desi Kitchen. Random House. 2023-02-16 [2023-12-08]. ISBN 978-0-241-53776-3. （原始内容存档于2023-11-10）（英语）.
Westmoreland, Susan. The Good Housekeeping Cookbook. Hearst Books. March 2004: 179 [2023-12-08]. ISBN 978-1-58816-398-1. （原始内容存档于2023-11-10）（英语）.
Sinclair, Charles. Dictionary of Food: International Food and Cooking Terms from A to Z. A&C Black. 2009-01-01 [2023-12-08]. ISBN 978-1-4081-0218-3. （原始内容存档于2023-11-10）（英语）.
Spry, Constance; Hume, Rosemary. The Constance Spry Cookery Book. Grub Street Publishers. 2014-01-19 [2023-12-08]. ISBN 978-1-909166-10-3. （原始内容存档于2023-11-10）（英语）.
Edwards, Nina. Offal: A Global History. Reaktion Books. 2013-06-01: 8 [2023-12-08]. ISBN 978-1-78023-134-1. （原始内容存档于2023-11-10）（英语）.
Alcock, Joan Pilsbury. Food in the Ancient World. Greenwood Publishing Group. 2006: 65 [2023-12-08]. ISBN 978-0-313-33003-2. （原始内容存档于2023-11-10）（英语）.

chefsmandala.com

Archaeology of Meat - kidney (chicken). Chef's Mandala. 2021-05-04 [2023-07-17]. （原始内容存档于2023-10-04）（英语）.

doi.org

K. Jayathilakan; Khudsia Sultana; K. Radhakrishna; A. S. Bawa. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. Journal of Food Science and Technology. 2011-02-20, 49 (3): 278–293. ISSN 0022-1155. PMC 3614052 . PMID 23729848. doi:10.1007/S13197-011-0290-7. Wikidata Q36733832 （英语）.

europepmc.org

K. Jayathilakan; Khudsia Sultana; K. Radhakrishna; A. S. Bawa. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. Journal of Food Science and Technology. 2011-02-20, 49 (3): 278–293. ISSN 0022-1155. PMC 3614052 . PMID 23729848. doi:10.1007/S13197-011-0290-7. Wikidata Q36733832 （英语）.

nationalgeographic.co.uk

When did we start cooking for each other – and why?. National Geographic. 2022-11-21 [2023-07-17]. （原始内容存档于2023-12-13）（英国英语）.

nih.gov

ncbi.nlm.nih.gov

K. Jayathilakan; Khudsia Sultana; K. Radhakrishna; A. S. Bawa. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. Journal of Food Science and Technology. 2011-02-20, 49 (3): 278–293. ISSN 0022-1155. PMC 3614052 . PMID 23729848. doi:10.1007/S13197-011-0290-7. Wikidata Q36733832 （英语）.

usda.gov

fdc.nal.usda.gov

Beef, variety meats and by-products, kidneys, raw. fdc.nal.usda.gov. FoodData Central. [2023-07-18]. （原始内容存档于2023-05-23）.
Lamb, variety meats and by-products, kidneys, cooked, braised. fdc.nal.usda.gov. FoodData Central. [2023-07-18]. （原始内容存档于2023-05-23）.

web.archive.org

Danforth, Adam. Butchering Poultry, Rabbit, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering. Storey Publishing. 2014-03-11: 93 [2023-12-08]. ISBN 978-1-61212-182-6. （原始内容存档于2023-11-10）（英语）.
Collectif, QA international Collectif QA international. The Visual Food Encyclopedia. Québec Amerique. 1996: 555–556 [2023-12-08]. ISBN 978-2-7644-0898-8. （原始内容存档于2023-11-10）（英语）.
Toldra, Fidel. Lawrie's Meat Science. Woodhead Publishing. 2022-08-26: 710 [2023-12-08]. ISBN 978-0-323-98453-9. （原始内容存档于2023-11-10）（英语）.
Company, Experts from Dole Food Experts from Dole Food; Clinic, Experts from The Mayo Experts from The Mayo; H, Experts from UCLA Center for Experts from UCLA Center for. Encyclopedia of Foods: A Guide to Healthy Nutrition. Elsevier. 2002-01-13: 308 [2023-12-08]. ISBN 978-0-08-053087-1. （原始内容存档于2023-11-10）（英语）.
Cosentino, Chris; Turkell, Michael Harlan. Offal Good: Cooking from the Heart, with Guts: A Cookbook. Clarkson Potter/Ten Speed. 2017-08-29: 52–54 [2023-12-08]. ISBN 978-0-7704-3513-4. （原始内容存档于2023-11-10）（英语）.
Woods, Sarah. Desi Kitchen. Random House. 2023-02-16 [2023-12-08]. ISBN 978-0-241-53776-3. （原始内容存档于2023-11-10）（英语）.
Archaeology of Meat - kidney (chicken). Chef's Mandala. 2021-05-04 [2023-07-17]. （原始内容存档于2023-10-04）（英语）.
Westmoreland, Susan. The Good Housekeeping Cookbook. Hearst Books. March 2004: 179 [2023-12-08]. ISBN 978-1-58816-398-1. （原始内容存档于2023-11-10）（英语）.
Sinclair, Charles. Dictionary of Food: International Food and Cooking Terms from A to Z. A&C Black. 2009-01-01 [2023-12-08]. ISBN 978-1-4081-0218-3. （原始内容存档于2023-11-10）（英语）.
Spry, Constance; Hume, Rosemary. The Constance Spry Cookery Book. Grub Street Publishers. 2014-01-19 [2023-12-08]. ISBN 978-1-909166-10-3. （原始内容存档于2023-11-10）（英语）.
Beef, variety meats and by-products, kidneys, raw. fdc.nal.usda.gov. FoodData Central. [2023-07-18]. （原始内容存档于2023-05-23）.
Lamb, variety meats and by-products, kidneys, cooked, braised. fdc.nal.usda.gov. FoodData Central. [2023-07-18]. （原始内容存档于2023-05-23）.
Edwards, Nina. Offal: A Global History. Reaktion Books. 2013-06-01: 8 [2023-12-08]. ISBN 978-1-78023-134-1. （原始内容存档于2023-11-10）（英语）.
When did we start cooking for each other – and why?. National Geographic. 2022-11-21 [2023-07-17]. （原始内容存档于2023-12-13）（英国英语）.
Alcock, Joan Pilsbury. Food in the Ancient World. Greenwood Publishing Group. 2006: 65 [2023-12-08]. ISBN 978-0-313-33003-2. （原始内容存档于2023-11-10）（英语）.

wikidata.org

K. Jayathilakan; Khudsia Sultana; K. Radhakrishna; A. S. Bawa. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. Journal of Food Science and Technology. 2011-02-20, 49 (3): 278–293. ISSN 0022-1155. PMC 3614052 . PMID 23729848. doi:10.1007/S13197-011-0290-7. Wikidata Q36733832 （英语）.

worldcat.org

K. Jayathilakan; Khudsia Sultana; K. Radhakrishna; A. S. Bawa. Utilization of byproducts and waste materials from meat, poultry and fish processing industries: a review. Journal of Food Science and Technology. 2011-02-20, 49 (3): 278–293. ISSN 0022-1155. PMC 3614052 . PMID 23729848. doi:10.1007/S13197-011-0290-7. Wikidata Q36733832 （英语）.