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^ [1], "Method for manufacture of grated cheese", issued 1998-11-12
^ [2], "Grated hard Parmesan cheese and method for making same", issued 1989-08-03
^ Cheese : chemistry, physics & microbiology. McSweeney, Paul L. H., Fox, Patrick F., Cotter, Paul (Paul D.), Everett, David W., (Fourth edition ed.). Saint Louis. ISBN 978-0-12-417017-9. OCLC 987696606. {{ cite book}}: |edition= has extra text ( help)CS1 maint: extra punctuation ( link) CS1 maint: others ( link)
^ Gobbetti, Marco; Di Cagno, Raffaella (2017-01-01), McSweeney, Paul L. H.; Fox, Patrick F.; Cotter, Paul D.; Everett, David W. (eds.), "Chapter 32 - Extra-Hard Varieties", Cheese (Fourth Edition), Academic Press, pp. 809–828, ISBN 978-0-12-417012-4, retrieved 2020-03-30
^ Fox, P. F.; O'Connor, T. P.; Mcsweeney, P. L. H.; Guinee, T. P.; O'Brien, N. M. (1996-01-01), Taylor, Steve L. (ed.), "Cheese: Physical, Biochemical, and Nutritional Aspects", Advances in Food and Nutrition Research, vol. 39, Academic Press, pp. 163–328, retrieved 2020-03-30

[1] [1], "Method for manufacture of grated cheese", issued 1998-11-12

[2] [2], "Grated hard Parmesan cheese and method for making same", issued 1989-08-03

[3] Cheese : chemistry, physics & microbiology. McSweeney, Paul L. H., Fox, Patrick F., Cotter, Paul (Paul D.), Everett, David W., (Fourth edition ed.). Saint Louis. ISBN 978-0-12-417017-9. OCLC 987696606. {{ cite book}}: |edition= has extra text ( help)CS1 maint: extra punctuation ( link) CS1 maint: others ( link)

[4] Gobbetti, Marco; Di Cagno, Raffaella (2017-01-01), McSweeney, Paul L. H.; Fox, Patrick F.; Cotter, Paul D.; Everett, David W. (eds.), "Chapter 32 - Extra-Hard Varieties", Cheese (Fourth Edition), Academic Press, pp. 809–828, ISBN 978-0-12-417012-4, retrieved 2020-03-30

[5] Fox, P. F.; O'Connor, T. P.; Mcsweeney, P. L. H.; Guinee, T. P.; O'Brien, N. M. (1996-01-01), Taylor, Steve L. (ed.), "Cheese: Physical, Biochemical, and Nutritional Aspects", Advances in Food and Nutrition Research, vol. 39, Academic Press, pp. 163–328, retrieved 2020-03-30

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