Foster, Benjamin Oliver (1899). "Notes on the Symbolism of the Apple in Classical Antiquity". Harvard Studies in Classical Philology. 10: 39–55. doi:10.2307/310298. JSTOR310298.
Marcus, Jacqueline B. (2013). "Global Food and Nutrition: Spanish Cheese". Culinary Nutrition. Elsevier. pp. 545–605. doi:10.1016/b978-0-12-391882-6.00012-1. ISBN978-0-12-391882-6. Manchego is made from pasteurized sheep's milk. It pairs with salmon or lamb and is often eaten with dulce de membrillo (quince paste).
Foster, Benjamin Oliver (1899). "Notes on the Symbolism of the Apple in Classical Antiquity". Harvard Studies in Classical Philology. 10: 39–55. doi:10.2307/310298. JSTOR310298.
"Dunjevača izuzetne arome i ukusa" [Quince brandy of exceptional aroma and taste] (in Serbian). Poljoprivreda.info. 22 November 2003. Retrieved 3 February 2020.
Lauffenburger, Olivier (2006). "supurgillu". The Hittite Grammar Homepage, Akkadian Dictionary. Archived from the original on 27 September 2007 – via premiumwanadoo.com.
Lauffenburger, Olivier (2006). "supurgillu". The Hittite Grammar Homepage, Akkadian Dictionary. Archived from the original on 27 September 2007 – via premiumwanadoo.com.
Lyle, Katie Letcher (2010) [first published 2004]. The Complete Guide to Edible Wild Plants, Mushrooms, Fruits, and Nuts: How to Find, Identify, and Cook Them (2nd ed.). Guilford, Connecticut: FalconGuides. p. 110. ISBN978-1-59921-887-8. OCLC560560606.