@jjlmoya/utils-cooking 1.24.0 → 1.25.0

package/src/tool/meringue-peak/i18n/ru.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = "Калькулятор меренги и взбитых белков";
 const description = "Рассчитайте точное количество сахара для французской, итальянской или швейцарской меренги в зависимости от веса белков. Время взбивания и кулинарные хитрости.";
@@ -76,7 +77,6 @@ export const content: ToolLocaleContent = {
   title,
   description,
   faqTitle: 'Часто задаваемые вопросы',
-  bibliographyTitle: 'Источники и ссылки',
   ui: {
     whitesLabel: 'Вес белков',
     whitesPlaceholder: 'Напр. 120',
@@ -113,18 +113,7 @@ export const content: ToolLocaleContent = {
     invalidWeightError: 'Введите корректный вес',
   },
   faq,
-  howTo,
-  bibliography: [
-    {
-      name: 'Ларусс Гастрономик: Типы меренги',
-      url: 'https://laroussecocina.mx/palabra/merengue/',
-    },
-    {
-      name: 'Exploratorium: Science of Eggs',
-      url: 'https://www.exploratorium.edu/explore/cooking/egg-science',
-    },
-  ],
-  seo: [
+  howTo, seo: [
     {
       type: 'title',
       text: 'Руководство мастера: расчет меренги и взбитых белков',
@@ -206,5 +195,6 @@ export const content: ToolLocaleContent = {
       html: 'Протрите чашу уксусом или лимоном. Малейшие следы жира не дадут белкам подняться.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/meringue-peak/i18n/sv.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = "Maräng & Äggvitekalkylator";
 const description = "Beräkna den exakta mängden socker för fransk, italiensk eller schweizisk maräng baserat på vikten på dina äggvitor. Visptider och konditoritips.";
@@ -76,7 +77,6 @@ export const content: ToolLocaleContent = {
   title,
   description,
   faqTitle: 'Vanliga Frågor',
-  bibliographyTitle: 'Källor och Referenser',
   ui: {
     whitesLabel: 'Vikt på Äggvitorna',
     whitesPlaceholder: 'Ex. 120',
@@ -113,18 +113,7 @@ export const content: ToolLocaleContent = {
     invalidWeightError: 'Ange en giltig vikt',
   },
   faq,
-  howTo,
-  bibliography: [
-    {
-      name: 'Larousse Kitchen: Typer av maräng',
-      url: 'https://laroussecocina.mx/palabra/merengue/',
-    },
-    {
-      name: 'Exploratorium: Egg Science',
-      url: 'https://www.exploratorium.edu/explore/cooking/egg-science',
-    },
-  ],
-  seo: [
+  howTo, seo: [
     {
       type: 'title',
       text: 'Mästarguide för Maräng och Äggvita',
@@ -206,5 +195,6 @@ export const content: ToolLocaleContent = {
       html: 'Rengör skålen med vinäger eller citron. Minsta spår av fett hindrar äggvitorna från att lyfta.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/meringue-peak/i18n/tr.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = "Beze ve Kar Beyazı Noktası Hesaplayıcı";
 const description = "Yumurta aklarınızın ağırlığına göre Fransız, İtalyan veya İsviçre bezesi için gereken tam şeker miktarını hesaplayın. Çırpma süreleri ve pastacılık ipuçları.";
@@ -76,7 +77,6 @@ export const content: ToolLocaleContent = {
   title,
   description,
   faqTitle: 'Sıkça Sorulan Sorular',
-  bibliographyTitle: 'Kaynaklar ve Referanslar',
   ui: {
     whitesLabel: 'Yumurta Akı Ağırlığı',
     whitesPlaceholder: 'Örn. 120',
@@ -113,18 +113,7 @@ export const content: ToolLocaleContent = {
     invalidWeightError: 'Geçerli bir ağırlık girin',
   },
   faq,
-  howTo,
-  bibliography: [
-    {
-      name: 'Larousse Mutfak: Beze Türleri',
-      url: 'https://laroussecocina.mx/palabra/merengue/',
-    },
-    {
-      name: 'Exploratorium: Egg Science',
-      url: 'https://www.exploratorium.edu/explore/cooking/egg-science',
-    },
-  ],
-  seo: [
+  howTo, seo: [
     {
       type: 'title',
       text: 'Beze ve Kar Beyazı Noktası İçin Usta Rehberi',
@@ -206,5 +195,6 @@ export const content: ToolLocaleContent = {
       html: 'Başlamadan önce kabınızı sirke veya limonla temizleyin. En ufak yağ izi yumurta aklarının kabarmasını engeller.',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/meringue-peak/i18n/zh.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = "蛋白霜与硬性打发计算器";
 const description = "根据蛋白重量，精准计算法式、意式或瑞士蛋白霜所需的糖量。包含打发时间建议与甜品制作技巧。";
@@ -76,7 +77,6 @@ export const content: ToolLocaleContent = {
   title,
   description,
   faqTitle: '常见问题',
-  bibliographyTitle: '参考资料',
   ui: {
     whitesLabel: '蛋白重量',
     whitesPlaceholder: '例: 120',
@@ -113,18 +113,7 @@ export const content: ToolLocaleContent = {
     invalidWeightError: '请输入有效重量',
   },
   faq,
-  howTo,
-  bibliography: [
-    {
-      name: '拉鲁斯美食百科：蛋白霜类型与制作',
-      url: 'https://laroussecocina.mx/palabra/merengue/',
-    },
-    {
-      name: 'Exploratorium: Egg Science 鸡蛋的科学',
-      url: 'https://www.exploratorium.edu/explore/cooking/egg-science',
-    },
-  ],
-  seo: [
+  howTo, seo: [
     {
       type: 'title',
       text: '蛋白霜与硬性打发大师指南',
@@ -206,5 +195,6 @@ export const content: ToolLocaleContent = {
       html: '在开始前，用纸巾蘸取少量白醋或柠檬汁擦拭搅拌盆。任何微笑的油脂残留都会导致蛋白无法打发。',
     },
   ],
+  bibliography,
   schemas: [faqSchema, howToSchema, appSchema],
 };

package/src/tool/meringue-peak/seo.astro

@@ -1,8 +1,15 @@
 ---
 import { SEORenderer } from '@jjlmoya/utils-shared';
-import { content } from './i18n/es';
+import { MERENGUE_CALCULATOR_TOOL } from './index';
+import type { KnownLocale } from '../../types';
 
-const locale = 'es';
+interface Props {
+  locale?: KnownLocale;
+}
+
+const { locale = 'es' } = Astro.props;
+const content = await MERENGUE_CALCULATOR_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/mold-scaler/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/mold-scaler/bibliography.ts

@@ -0,0 +1,10 @@
+export const bibliography = [
+	{
+		name: 'Baking Science and Technology - E.J. Pyler',
+		url: 'https://babel.hathitrust.org/cgi/pt?id=mdp.39015006390085&seq=9',
+	},
+	{
+		name: 'The Professional Pastry Chef - Bo Friberg',
+		url: 'https://academiepatisserie.com/wp-content/uploads/2019/11/pasrty.pdf',
+	},
+];

package/src/tool/mold-scaler/i18n/de.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Backform Umrechner Skalierung für Konditorei';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'backform-rechner',
 	title,
 	description,
-	faqTitle: 'Häufig gestellte Fragen zur Skalierung',
-	bibliographyTitle: 'Quellen und Referenzen',
-
-	ui: {
+	faqTitle: 'Häufig gestellte Fragen zur Skalierung',	ui: {
 		originalRecipe: 'Originalrezept',
 		yourMold: 'Ihre Form',
 		round: 'Rund',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Erhöhen',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -179,5 +166,6 @@ export const content: ToolLocaleContent = {
 			html: 'Füllen Sie eine Backform nie mehr als zu 2/3, um ein Überlaufen beim Backen zu verhindern.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/en.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Cake Pan Size Converter and Baking Scaler';
 const description =
@@ -86,10 +87,7 @@ export const content: ToolLocaleContent = {
 	slug: 'cake-pan-size-converter-calculator',
 	title,
 	description,
-	faqTitle: 'Baking Scaling Frequently Asked Questions',
-	bibliographyTitle: 'Scientific Baking Resources and References',
-
-	ui: {
+	faqTitle: 'Baking Scaling Frequently Asked Questions',	ui: {
 		originalRecipe: 'Original Recipe',
 		yourMold: 'Your Pan',
 		round: 'Round',
@@ -118,20 +116,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Increase',
 	},
 
-	faq,
-
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-
-	howTo,
+	faq,	howTo,
 
 	seo: [
 		{
@@ -290,6 +275,6 @@ export const content: ToolLocaleContent = {
 			html: 'Mastering pan scaling gives you total creative freedom in the kitchen. Use this calculator to eliminate guesswork and achieve consistent professional results in every bake.',
 		},
 	],
-
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/es.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Calculadora para Escalar Moldes de Repostería';
 const description =
@@ -86,10 +87,7 @@ export const content: ToolLocaleContent = {
 	slug: 'moldes',
 	title,
 	description,
-	faqTitle: 'Preguntas Frecuentes sobre el Escalado',
-	bibliographyTitle: 'Fuentes y Referencias Científicas',
-
-	ui: {
+	faqTitle: 'Preguntas Frecuentes sobre el Escalado',	ui: {
 		originalRecipe: 'Receta Original',
 		yourMold: 'Tu Molde',
 		round: 'Redondo',
@@ -118,20 +116,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Aumenta',
 	},
 
-	faq,
-
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-
-	howTo,
+	faq,	howTo,
 
 	seo: [
 		{
@@ -290,6 +275,6 @@ export const content: ToolLocaleContent = {
 			html: 'Dominar el escalado de moldes te permite libertad creativa total en la cocina. Usa esta calculadora para eliminar las suposiciones y obtener resultados profesionales consistentes en cada horneado.',
 		},
 	],
-
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/fr.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Adaptateur de Taille de Moule et Calculateur de Cuisson';
 const description =
@@ -86,10 +87,7 @@ export const content: ToolLocaleContent = {
 	slug: 'adaptateur-taille-moule-patisserie',
 	title,
 	description,
-	faqTitle: 'Questions Fréquentes sur la Conversion',
-	bibliographyTitle: 'Ressources Scientifiques et Références',
-
-	ui: {
+	faqTitle: 'Questions Fréquentes sur la Conversion',	ui: {
 		originalRecipe: 'Recette Originale',
 		yourMold: 'Votre Moule',
 		round: 'Rond',
@@ -118,20 +116,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Augmenter',
 	},
 
-	faq,
-
-	bibliography: [
-		{
-			name: 'Science et Technologie de la Boulangerie - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'Le Chef Pâtissier Professionnel - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-
-	howTo,
+	faq,	howTo,
 
 	seo: [
 		{
@@ -299,6 +284,6 @@ export const content: ToolLocaleContent = {
 			html: "Maîtriser l'adaptation des moules vous donne une liberté créative totale. Utilisez cette calculatrice pour éliminer les approximations et obtenir des résultats professionnels constants.",
 		},
 	],
-
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/id.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Kalkulator Skala Loyang Kue';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'skala-loyang',
 	title,
 	description,
-	faqTitle: 'Pertanyaan Umum tentang Skala',
-	bibliographyTitle: 'Sumber dan Referensi',
-
-	ui: {
+	faqTitle: 'Pertanyaan Umum tentang Skala',	ui: {
 		originalRecipe: 'Resep Asli',
 		yourMold: 'Loyang Anda',
 		round: 'Bulat',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Tambah',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -165,5 +152,6 @@ export const content: ToolLocaleContent = {
 			html: 'Jangan pernah mengisi loyang lebih dari 2/3 kapasitasnya, apa pun faktor yang dihitung.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/it.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Calcolatore per Adattare Stampi da Pasticceria';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'stampi',
 	title,
 	description,
-	faqTitle: 'Domande Frequenti sull\'Adattamento',
-	bibliographyTitle: 'Fonti e Riferimenti',
-
-	ui: {
+	faqTitle: 'Domande Frequenti sull\'Adattamento',	ui: {
 		originalRecipe: 'Ricetta Originale',
 		yourMold: 'Tuo Stampo',
 		round: 'Rotondo',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Aumenta',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: 'Non riempire mai uno stampo oltre i 2/3 della sua capacità, indipendentemente dal fattore calcolato.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/ja.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'ケーキ型サイズ換算計算機';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'cake-pan-size-converter-calculator',
 	title,
 	description,
-	faqTitle: 'サイズ換算に関するよくある質問',
-	bibliographyTitle: '参考文献・資料',
-
-	ui: {
+	faqTitle: 'サイズ換算に関するよくある質問',	ui: {
 		originalRecipe: '元のレシピ',
 		yourMold: '自分の型',
 		round: '丸型',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: '増やす',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: '算出された係数に関わらず、型には容量の2/3以上は入れないようにしてください。',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/ko.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = '베이킹 틀 사이즈 변환 계산기';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'cake-pan-size-converter-calculator',
 	title,
 	description,
-	faqTitle: '사이즈 조절 관련 자주 묻는 질문',
-	bibliographyTitle: '참고 문헌 및 자료',
-
-	ui: {
+	faqTitle: '사이즈 조절 관련 자주 묻는 질문',	ui: {
 		originalRecipe: '원래 레시피',
 		yourMold: '내 틀',
 		round: '원형',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: '확대',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: '계산된 계수와 관계없이, 틀의 2/3 이상 내용물을 채우지 않도록 주의하세요.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/nl.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Bakvorm Umrechner Schalen voor Patisserie';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'bakvormen',
 	title,
 	description,
-	faqTitle: 'Veelgestelde vragen over Schalen',
-	bibliographyTitle: 'Bronnen en Referenties',
-
-	ui: {
+	faqTitle: 'Veelgestelde vragen over Schalen',	ui: {
 		originalRecipe: 'Origineel Recept',
 		yourMold: 'Jouw Bakvorm',
 		round: 'Rond',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Vermeerderen',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: 'Vul een bakvorm nooit voor meer dan 2/3, ongeacht de berekende factor.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };

package/src/tool/mold-scaler/i18n/pl.ts

@@ -1,4 +1,5 @@
 import type { ToolLocaleContent } from '../../../types';
+import { bibliography } from '../bibliography';
 
 const title = 'Kalkulator Skalowania Form do Pieczenia';
 const description =
@@ -81,10 +82,7 @@ export const content: ToolLocaleContent = {
 	slug: 'formy-do-pieczenia',
 	title,
 	description,
-	faqTitle: 'Często Zadawane Pytania o Skalowanie',
-	bibliographyTitle: 'Źródła i Referencje',
-
-	ui: {
+	faqTitle: 'Często Zadawane Pytania o Skalowanie',	ui: {
 		originalRecipe: 'Oryginalny Przepis',
 		yourMold: 'Twoja Forma',
 		round: 'Okrągła',
@@ -113,18 +111,7 @@ export const content: ToolLocaleContent = {
 		increase: 'Zwiększ',
 	},
 
-	faq,
-	bibliography: [
-		{
-			name: 'Baking Science and Technology - E.J. Pyler',
-			url: 'https://www.bakingbusiness.com/',
-		},
-		{
-			name: 'The Professional Pastry Chef - Bo Friberg',
-			url: 'https://www.wiley.com/',
-		},
-	],
-	howTo,
+	faq,	howTo,
 	seo: [
 		{
 			type: 'title',
@@ -166,5 +153,6 @@ export const content: ToolLocaleContent = {
 			html: 'Nigdy nie napełniaj formy więcej niż do 2/3 jej pojemności, niezależnie od obliczonego współczynnika.',
 		},
 	],
-	schemas: [appSchema, faqSchema, howToSchema],
+  bibliography,
+  schemas: [appSchema, faqSchema, howToSchema],
 };