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Cheesemaking and dairying
Publication details: Broad Leys, 2003Edition: 3rd revised edISBN: 0906137330Subject(s): Cheese | Food processing, food research, food technology | Cheeses | Cheese starters | Goat milk cheeses | Speciality cheeses | Cheese ripening | Cheddar cheese manufactureLOC classification: SF271| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | SF271 THE (Browse shelf(Opens below)) | 1 | Available | 165383 | |
| Book - Standard loan | CAFRE Loughry Library | SF271 THE (Browse shelf(Opens below)) | 2 | Available | 165382 |
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| SF271 TAM Processed cheese and analogues | SF271 TEA Proceedings of the 7th Cheese Symposium: organized by Teagasc; University College Cork, 20th - 21st October 2003 | SF271 THE Cheesemaking and dairying | SF271 THE Cheesemaking and dairying | SF271 TUN The science of cheese | SF271 TUN The science of cheese | SF271 WEI Improving the flavour of cheese |
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