@jjlmoya/utils-cooking 1.23.0 → 1.25.0

package/src/tool/banana-ripeness/i18n/zh.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = "香蕉熟度诊断与保存：科学指南";
 const description = "以科学精度分析香蕉的成熟状态。学习保存技术、乙烯生物化学以及营养优化方法。";
@@ -76,7 +77,6 @@ export const content: ToolLocaleContent = {
   title: "香蕉熟度诊断与保存：科学指南",
   description: "以科学精度分析香蕉的成熟状态。学习保存技术、乙烯生物化学以及营养优化方法。",
   faqTitle: "常问问题",
-  bibliographyTitle: "来源与参考文献",
   ui: {
     ripesnessLabel: "成熟状态",
     nextStageLabel: "预计进入下一阶段",
@@ -144,20 +144,6 @@ export const content: ToolLocaleContent = {
       text: "根据当前状态，遵循特定的保存或加速成熟建议。",
     },
   ],
-  bibliography: [
-    {
-      name: 'Ethylene and Fruit Ripening: A Biological Review',
-      url: '',
-    },
-    {
-      name: 'Biochemical Changes in Musa acuminata during Ripening (Journal of Food Science)',
-      url: 'https://www.foodsciencejournal.com/assets/archives/2017/vol2issue5/2-5-31-566.pdf',
-    },
-    {
-      name: 'The Role of Respiration in Climacteric Fruits (Scientific American)',
-      url: 'https://www.nature.com/articles/226976b0',
-    },
-  ],
   seo: [
     {
       type: 'title',
@@ -244,5 +230,6 @@ export const content: ToolLocaleContent = {
       html: "<strong>降解预警：</strong> 相对湿度高于85%或温度高于25°C等外部因素会剧烈加速降解，使香蕉在几小时内从最佳状态变为不可食用。本模拟器可帮助您预判这些变化并做出科学规划。",
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/banana-ripeness/seo.astro

@@ -1,8 +1,15 @@
 ---
 import { SEORenderer } from '@jjlmoya/utils-shared';
-import { content } from './i18n/es';
+import { BANANA_CARE_TOOL } from './index';
+import type { KnownLocale } from '../../types';
 
-const locale = 'es';
+interface Props {
+  locale?: KnownLocale;
+}
+
+const { locale = 'es' } = Astro.props;
+const content = await BANANA_CARE_TOOL.i18n[locale]?.();
+if (!content) return null;
 ---
 
-<SEORenderer content={{ sections: content.seo, locale }} />
+{content.seo?.length > 0 && <SEORenderer content={{ locale, sections: content.seo }} />}

package/src/tool/brine/bibliography.astro

@@ -1,6 +1,6 @@
 ---
-import { Bibliography } from '@jjlmoya/utils-shared';
-import { content } from './i18n/es';
+import { Bibliography as BibliographyComponent } from '@jjlmoya/utils-shared';
+import { bibliography } from './bibliography';
 ---
 
-<Bibliography links={content.bibliography} />
+<BibliographyComponent links={bibliography} />

package/src/tool/brine/bibliography.ts

@@ -0,0 +1,6 @@
+export const bibliography = [
+  {
+    name: "Brine",
+    url: "https://en.wikipedia.org/wiki/Brine",
+  }
+];

package/src/tool/brine/i18n/de.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Gleichgewichts Lake Rechner";
 const description = "Die Wissenschaft des Gleichgewichts für saftiges Fleisch und perfekte Fermente. Berechnen Sie den exakten Salzgehalt basierend auf dem Gesamtgewicht von Zutat und Wasser.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Zeit (Konserven)",
     timePreservesDuration: "1+ Monate",
   },
-  faqTitle: "Häufig gestellte Fragen",
-  bibliographyTitle: "Quellen und Referenzen",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "Häufig gestellte Fragen",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: 'Meisterleitfaden für Gleichgewichts Pökeln und Fermentation',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'Unser Gleichgewichtsrechner eliminiert das Rätselraten aus Ihren Rezepten und ermöglicht es Ihnen, mit der Sicherheit eines Profis zu kochen.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/en.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Equilibrium Brining and Fermentation Calculator";
 const description = "Master the science of equilibrium brining for juicy meats and perfect fermentations. Calculate exact salinity based on total product and water weight.";
@@ -109,9 +110,7 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Time (Preserves)",
     timePreservesDuration: "1+ Months",
   },
-  faqTitle: "Frequently Asked Questions",
-  bibliographyTitle: "Sources and References",
-  faq: [
+  faqTitle: "Frequently Asked Questions",  faq: [
     {
       question: "What is the equilibrium brining method?",
       answer:
@@ -155,20 +154,6 @@ export const content: ToolLocaleContent = {
       text: "Refrigerate based on type: 4-48 hours for meats, 1-3 weeks for fermenteds. Exact time depends on temperature and personal taste.",
     },
   ],
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
   seo: [
     {
       type: "title",
@@ -296,5 +281,6 @@ export const content: ToolLocaleContent = {
       html: "Our equilibrium calculator eliminates guesswork from your recipes, allowing you to cook with the confidence of a professional.",
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/es.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Calculadora de Salmuera por Equilibrio";
 const description = "La ciencia del equilibrio para carnes jugosas y fermentados perfectos. Calcula la salinidad exacta basada en el peso total de ingrediente y agua.";
@@ -109,9 +110,7 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Tiempo (Conservas)",
     timePreservesDuration: "1+ Meses",
   },
-  faqTitle: "Preguntas Frecuentes",
-  bibliographyTitle: "Fuentes y Referencias",
-  faq: [
+  faqTitle: "Preguntas Frecuentes",  faq: [
     {
       question: "¿Qué es el método de salmuera por equilibrio?",
       answer:
@@ -155,21 +154,7 @@ export const content: ToolLocaleContent = {
       text: "Refrigera según el tipo: 4-48 horas para carnes, 1-3 semanas para fermentados. El tiempo exacto depende de la temperatura y tu gusto personal.",
     },
   ],
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-	seo: [
+  seo: [
 		{
 			type: 'title',
 			text: 'Guía Maestro de Salmuera por Equilibrio y Fermentación',
@@ -296,6 +281,6 @@ export const content: ToolLocaleContent = {
 			html: 'Nuestra calculadora de equilibrio elimina las conjeturas de tus recetas, permitiéndote cocinar con la confianza de un profesional del sector.',
 		},
 	],
-
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/fr.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Calculateur de Saumure par Équilibre et Fermentation";
 const description = "Maîtrisez la science de la saumure par équilibre pour des viandes juteuses et des fermentations parfaites. Calculez la salinité exacte basée sur le poids total.";
@@ -109,9 +110,7 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Temps (Conserves)",
     timePreservesDuration: "1+ Mois",
   },
-  faqTitle: "Questions Fréquentes sur la Saumure",
-  bibliographyTitle: "Sources et Références Scientifiques",
-  faq: [
+  faqTitle: "Questions Fréquentes sur la Saumure",  faq: [
     {
       question: "Qu'est-ce que la méthode de saumure par équilibre ?",
       answer:
@@ -155,20 +154,6 @@ export const content: ToolLocaleContent = {
       text: "Réfrigérez selon le type : 4-48 h pour les viandes, 1-3 semaines pour les fermentations. Le temps dépend de la température ambiante.",
     },
   ],
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
   seo: [
     {
       type: "title",
@@ -296,5 +281,6 @@ export const content: ToolLocaleContent = {
       html: "Notre calculateur d'équilibre supprime les approximations, vous permettant de cuisiner avec la confiance d'un professionnel.",
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/id.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Kalkulator Larutan Garam Keseimbangan";
 const description = "Ilmu keseimbangan untuk daging yang juicy dan fermentasi yang sempurna. Hitung salinitas tepat berdasarkan berat total bahan dan air.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Waktu (Pengawetan)",
     timePreservesDuration: "1+ Bulan",
   },
-  faqTitle: "Pertanyaan yang Sering Diajukan",
-  bibliographyTitle: "Sumber dan Referensi",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "Pertanyaan yang Sering Diajukan",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: 'Panduan Utama Larutan Garam Keseimbangan dan Fermentasi',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'Kalkulator keseimbangan kami menghilangkan keraguan dari resep Anda, memungkinkan Anda memasak dengan kepercayaan diri seorang profesional.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/it.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Calcolatore di Salamoia all'Equilibrio";
 const description = "La scienza dell'equilibrio per carni succose e fermentati perfetti. Calcola la salinità esatta in base al peso totale dell'ingrediente e dell'acqua.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Tempo (Conserve)",
     timePreservesDuration: "1+ Mesi",
   },
-  faqTitle: "Domande Frequenti",
-  bibliographyTitle: "Fonti e Riferimenti",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "Domande Frequenti",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: 'Guida Esperta alla Salamoia all\'Equilibrio e Fermentazione',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'Il nostro calcolatore di equilibrio elimina le incertezze dalle tue ricette, permettendoti di cucinare con la sicurezza di un professionista del settore.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/ja.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "平衡塩水計算機";
 const description = "ジューシーな肉と完璧な発酵食品のための、バランスの科学。食材と水の総重量に基づいた正確な塩分濃度を計算します。";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "期間（保存食）",
     timePreservesDuration: "1ヶ月以上",
   },
-  faqTitle: "よくある質問",
-  bibliographyTitle: "出典と参考文献",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "よくある質問",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: '平衡塩水と発酵のマスターガイド',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'この平衡計算機を使えば、経験に頼ることなく、プロのような確信を持って料理を仕上げることができます。',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/ko.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "평형 염수 계산기";
 const description = "촉촉한 고기와 완벽한 발효를 위한 평형의 과학. 식재료와 물의 총 중량에 기초한 정확한 염도를 계산하세요.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "기간 (보존식)",
     timePreservesDuration: "1개월 이상",
   },
-  faqTitle: "자주 묻는 질문",
-  bibliographyTitle: "출처 및 참고 문헌",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "자주 묻는 질문",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: '평형 염수와 발효 마스터 가이드',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: '이 평형 계산기는 레시피의 불확실성을 제거하여, 전문가와 같은 확신을 가지고 요리할 수 있게 도와줍니다.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/nl.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Evenwichtspekel Calculator";
 const description = "De wetenschap van balans voor sappig vlees en perfecte fermenten. Bereken het exacte zoutgehalte op basis van het totaalgewicht van ingrediënt en water.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Tijd (Conserven)",
     timePreservesDuration: "1+ Maanden",
   },
-  faqTitle: "Veelgestelde Vragen",
-  bibliographyTitle: "Bronnen en Referenties",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "Veelgestelde Vragen",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: 'Meestergids voor Evenwichtspekel en Fermentatie',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'Onze evenwichtscalculator haalt het giswerk uit uw recepten, zodat u kunt koken met het vertrouwen van een sectorprofessional.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/pl.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Kalkulator Solanki Metodą Równowagi";
 const description = "Nauka o równowadze dla soczystych mięs i idealnych kiszonek. Oblicz dokładne zasolenie na podstawie całkowitej wagi produktu i wody.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Czas (Konserwy)",
     timePreservesDuration: "1+ Miesięcy",
   },
-  faqTitle: "Często Zadawane Pytania",
-  bibliographyTitle: "Źródła i Odniesienia",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "Często Zadawane Pytania",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: 'Mistrzowski Przewodnik po Solance przez Równowagę i Kiszeniu',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'Nasz kalkulator równowagi eliminuje domysły z Twoich przepisów, pozwalając Ci gotować z pewnością profesjonalisty.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/pt.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Calculadora de Salmoura por Equilíbrio";
 const description = "A ciência do equilíbrio para carnes suculentas e fermentados perfeitos. Calcule a salinidade exata baseada no peso total do ingrediente e da água.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Tempo (Conservas)",
     timePreservesDuration: "1+ Meses",
   },
-  faqTitle: "Perguntas Frequentes",
-  bibliographyTitle: "Fontes e Referências",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "Perguntas Frequentes",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: 'Guia Mestre de Salmoura por Equilíbrio e Fermentação',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'A nossa calculadora de equilíbrio elimina as suposições das suas receitas, permitindo-lhe cozinhar com a confiança de um profissional do setor.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/ru.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Калькулятор равновесного рассола";
 const description = "Наука баланса для сочного мяса и идеальной ферментации. Рассчитайте точную соленость на основе общего веса ингредиента и воды.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Время (Консервы)",
     timePreservesDuration: "1+ месяцев",
   },
-  faqTitle: "Часто задаваемые вопросы",
-  bibliographyTitle: "Источники и ссылки",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "Часто задаваемые вопросы",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: 'Главное руководство по равновесному рассолу и ферментации',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'Наш равновесный калькулятор избавляет от догадок в ваших рецептах, позволяя готовить с уверенностью профессионала.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/sv.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Kalkylator för Balanslag";
 const description = "Vetenskapen om balans för saftigt kött och perfekta fermentat. Beräkna den exakta salthalten baserat på den totala vikten av ingrediens och vatten.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Tid (konserver)",
     timePreservesDuration: "1+ månader",
   },
-  faqTitle: "Vanliga frågor",
-  bibliographyTitle: "Källor och referenser",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "Vanliga frågor",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: 'Mästarguide för Balanslag och Fermentering',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'Vår balanskalkylator eliminerar gissningarna från dina recept och låter dig laga mat med en yrkesmans självförtroende.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/brine/i18n/tr.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from "../../../types";
+import { bibliography } from '../bibliography';
 
 const title = "Denge Salamura Hesaplayıcı";
 const description = "Sulu etler ve mükemmel fermente ürünler için denge bilimi. Ürün ve suyun toplam ağırlığına göre tam tuzluluk oranını hesaplayın.";
@@ -104,25 +105,8 @@ export const content: ToolLocaleContent = {
     timePreservesLabel: "Süre (Konserveler)",
     timePreservesDuration: "1+ Ay",
   },
-  faqTitle: "Sıkça Sorulan Sorular",
-  bibliographyTitle: "Kaynaklar ve Referanslar",
-  faq,
-  howTo,
-  bibliography: [
-    {
-      name: "The Noma Guide to Fermentation - René Redzepi & David Zilber",
-      url: "https://www.nomacph.com/",
-    },
-    {
-      name: "Salt, Fat, Acid, Heat - Samin Nosrat",
-      url: "https://www.saltfatacidheat.com/",
-    },
-    {
-      name: "Pollan, Michael - Cooked",
-      url: "https://michaelpollan.com/",
-    },
-  ],
-  seo: [
+  faqTitle: "Sıkça Sorulan Sorular",  faq,
+  howTo,  seo: [
     {
       type: 'title',
       text: 'Denge Salamura ve Fermantasyon Uzman Kılavuzu',
@@ -249,5 +233,6 @@ export const content: ToolLocaleContent = {
       html: 'Denge hesaplayıcımız, tariflerinizdeki tahmin yürütme işini ortadan kaldırarak bir sektör profesyoneli güveniyle yemek yapmanızı sağlar.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };