Mozarela (Malay Wikipedia)

Aikenhead, Charles (1 June 2003). "Permanently pizza: continuous production of pizza cheese is now a realistic proposition". Dairy Industries International. Diarkibkan daripada yang asal pada 2013-01-25. Dicapai pada 30 September 2012.(langganan diperlukan)

books.google.com

Fox, Patrick F. (1999). "Cheese: Chemistry, Physics and Microbiology (Major Cheese Groups)". Volume 2. Aspen Publishers, Inc. Dicapai pada 27 September 2012. ISBN 0412535106
Sinclair, Charles G. (1998). International Dictionary of Food and Cooking. Fitzroy Dearborn Publishers. m/s. 417. ISBN 1579580572. Dicapai pada 28 September 2012.
The Essential Fingerfood Cookbook, p. 40.

Baskaran, D.; Sivakumar, S. (November 2003). "Galactose concentration in pizza cheese prepared by three different culture techniques". Volume 56, Issue 4. International Journal of Dairy Technology. m/s. 229–232. doi:10.1046/j.1471-0307.2003.00109.x. Missing or empty |url= (bantuan)CS1 maint: multiple names: authors list (link)

"Commission Regulation (EC) No 2527/98". Official Journal of the European Communities. European Commission. 41: L 317/14–18. 26 November 1998. Dicapai pada 28 July 2014.
"Commission Regulation (EC) No 103/2008". Official Journal of the European Communities. European Commission. 51: L 31/31. 5 February 2008. Dicapai pada 28 July 2014.

"Amendment Application Council Regulation (EC) No 510/2006". Official Journal of the European Communities. European Commission. 50: C 90/5–9. 25 March 2007. Dicapai pada 28 July 2014.

McMahon; ; dll. (5 September 2000). "Manufacture of Lower-fat and Fat-free Pizza Cheese". United States Patent and Trademark Office. Dicapai pada 28 September 2012. Explicit use of et al. in: |author= (bantuan)CS1 maint: multiple names: authors list (link)

Aikenhead, Charles (1 June 2003). "Permanently pizza: continuous production of pizza cheese is now a realistic proposition". Dairy Industries International. Diarkibkan daripada yang asal pada 2013-01-25. Dicapai pada 30 September 2012.(langganan diperlukan)

Fiore, Roberto (4 June 2009). "Fermiamo il formaggio Frankenstein". La Stampa (dalam bahasa Italian). Diarkibkan daripada yang asal pada 2014-01-04. Dicapai pada 1 April 2012.CS1 maint: unrecognized language (link)

Staff. "Mozzarella". Merriam-Webster Dictionary Online. Dicapai pada 1 April 2012.

Staff. "Campana Buffalo's Mozzarella Cheese". Mozzarella di Bufala Campana Trade Organization. Dicapai pada 8 May 2007.

Staff. "Mozzarella". Healthnotes. PCC Natural Markets. Dicapai pada 1 April 2008.

Lambert, Paula. "Mozzarella Cheese". Sally's Place. Media Holdings. Dicapai pada 1 April 2008.

Kotkin, Carole (October–November 2006). "Burrata mozzarella's creamy cousin makes a fresh impression". The Wine News Magazine. Diarkibkan daripada yang asal pada 2012-05-06. Dicapai pada 1 April 2008.

Charter, David (29 March 2008). "Buffalo mozzarella in crisis after pollution fears at Italian farms". The Times. London. Dicapai pada 1 April 2008.(langganan diperlukan)

Kotkin, Carole (October–November 2006). "Burrata mozzarella's creamy cousin makes a fresh impression". The Wine News Magazine. Diarkibkan daripada yang asal pada 2012-05-06. Dicapai pada 1 April 2008.
Fiore, Roberto (4 June 2009). "Fermiamo il formaggio Frankenstein". La Stampa (dalam bahasa Italian). Diarkibkan daripada yang asal pada 2014-01-04. Dicapai pada 1 April 2012.CS1 maint: unrecognized language (link)

Baskaran, D.; Sivakumar, S. (November 2003). "Galactose concentration in pizza cheese prepared by three different culture techniques". Volume 56, Issue 4. International Journal of Dairy Technology. m/s. 229–232. doi:10.1046/j.1471-0307.2003.00109.x. Missing or empty |url= (bantuan)CS1 maint: multiple names: authors list (link)
McMahon; ; dll. (5 September 2000). "Manufacture of Lower-fat and Fat-free Pizza Cheese". United States Patent and Trademark Office. Dicapai pada 28 September 2012. Explicit use of et al. in: |author= (bantuan)CS1 maint: multiple names: authors list (link)