Catatan Sos_ikan

  1. ↑ From Poot-Poot to Fish Sauce to Umami to MSG Seashore Foraging & Fishing Study. Retrieved 6 September 2009.
  2. ↑ Diderot, Denis. "Fish Sauce". The Encyclopedia of Diderot and d'Alembert Collaborative Translation Project. Dicapai 1 April 2015. 
  3. ↑ "Ketchup: The All-American Condiment That Comes From Asia". NPR.org. 3 December 2013. Dicapai 26 June 2015. 
  4. ↑ http://www.history.com/news/hungry-history/ketchup-a-saucy-history
  5. ↑ Aude Mantoux, (French); Nicola Hill and Eleanor Maxfield (English), penyunting (2009). Larousse Gastronomique (edisi 3me). Editions Larousse (French); Hamlyn (English). m/s. 714. ISBN 9780600620426.  |access-date= memerlukan |url= (bantuan)Selenggaraan CS1: Pelbagai nama: senarai editor (link)
  6. ↑ Fish Sauce Taste Test, 13 Brands Compared https://ourdailybrine.com/fish-sauce-taste-test/
  7. ↑ What Are “Hydrolyzed Soy Protein” And “Hydrolyzed Wheat Protein,” And Why Are They In Everything? http://www.gnolls.org/3089/what-are-hydrolyzed-soy-protein-and-hydrolyzed-wheat-protein-and-why-are-they-in-everything/
  8. ↑ Phu Quoc Island Guide http://www.phuquocislandguide.com/phu-quoc-fish-sauce/
  9. ↑ Farnworth, Edward R. (2003). Handbook of Fermented Functional Foods. m/s. 22. ISBN 0849313724.  |access-date= memerlukan |url= (bantuan)
  10. ↑ Grainger, Sally. "Fish Sauce: An Ancient Condiment". Good Food SAT OCT 1, 2011. National Public Radio. Dicapai 26 October 2011. 
  11. ↑ Introduction to Paul Wilkinson, Pompeii: The Last Day, London BBC Productions 2003.
  12. ↑ Curtis, Robert I. (Feb–Mar 1983). "In Defense of Garum". The Classical Journal. 78 (3): 232–240. Dicapai 2013-03-30. 

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