Results of search for '330527' › Koha online catalog

Results
		No cover image available Cheese and fermented milk foods by Kosikowski, Frank Edition: 3rd revised edition Publication details: Westport, Connecticutt, 1970 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 KOS. Place hold Add to cart (remove)
		No cover image available Cheese ripening and technology. Abstracts of the proceedings of the International Dairy Federation Symposium; Banff, Canada, March 2000 by International Dairy Federation Series: International Dairy Federation Special Issue ; No. 0002 Publication details: International Dairy Federation (IDF), 2000 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 INT. Dundonald House Library (1)Location, call number: JOURNALS FILE. Place hold Add to cart (remove)
		Cheesemaking practice by Scott, R Edition: 3rd ed. Publication details: Aspen Publishers Inc., 1998 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 ROB, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: SF 271 ROB/REF. Place hold Add to cart (remove)
		Cheesemaking: from science to quality assurance by Eck, Andre [editor] Gillis, Jean-Claude [editor] Edition: 3rd ed. Publication details: Andover: Intercept Ltd., 2000 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: SF271 ECK, ... Place hold Add to cart (remove)
		The cheese companion: the connoisseur's guide by Ridgway, Judy Publication details: London: Apple Press, 1999 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 RID. Place hold Add to cart (remove)
		Technology of cheesemaking by Law, Barry A [editor] Publication details: Sheffield: Sheffield Academic Press, 1999 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: SF271 LAW, ... Place hold Add to cart (remove)
		Cheese: chemistry, physics and microbiology. Volume 2: major cheese groups by Fox, P. F [editor] Edition: 2nd ed. Publication details: Aspen Publishers Inc., 1999 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 FOX. Place hold Add to cart (remove)
		Cheese rheology and texture by Gunasekaran, Sundaram Ak, M. Mehmet Publication details: CRC, 2003 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 GUN, ... Place hold Add to cart (remove)
		Cheesemaking and dairying by Thear, Katie Edition: 3rd revised ed. Publication details: Broad Leys, 2003 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 THE, ... Place hold Add to cart (remove)
		Cheese: chemistry, physics and microbiology. Volume 1: general aspects by Fox, P. F [editor] Edition: 3rd ed. Publication details: Elsevier, 2004 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: SF271 FOX, ... Place hold Add to cart (remove)
		Cheese: chemistry, physics and microbiology. Volume 2: major cheese groups by Fox, P. F [editor] Publication details: Elsevier, 2004 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 FOX. Place hold Add to cart (remove)
		BS EN ISO 5534:2004 Cheese and processed cheese: determination of the total solids content (reference method) by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 2004 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32 BRI/PAM. Place hold Add to cart (remove)
		No cover image available Proceedings of the 7th Cheese Symposium: organized by Teagasc; University College Cork, 20th - 21st October 2003 by Cogan, Timothy M [editor] Publication details: Teagasc, 2003 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 TEA. Place hold Add to cart (remove)
		BS ISO 5943 : 2004. Cheese and processed cheese products - determination of chloride content - Potentiometric titration method by British Standards Institution (BSI) Publication details: London : British Standards Institution (BSI), 2004 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32 BRI/PAM. Place hold Add to cart (remove)
		Cheese: from fondue to cheesecake by Beckett, Fiona Publication details: Ryland Peters & Small, 2005 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX714 REC. Place hold Add to cart (remove)
		Brined cheeses by Tamime, A. Y [editor] Publication details: Blackwell Publishing Ltd, 2006 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 TAM. Place hold Add to cart (remove)
		Cheese problems solved by McSweeney, P. L. H Publication details: Cambridge: Woodhead, 2007 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 MCS. Place hold Add to cart (remove)
		Improving the flavour of cheese by Weimer, Bart Publication details: Cambridge: Woodhead, 2007 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 WEI, ... Place hold Add to cart (remove)
		No cover image available Cheese production Publication details: New York: Insight Media, 1992 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 CHE. Place hold Add to cart (remove)
		Technology of cheesemaking by Law, Barry A [editor] Tamime, A. Y [editor] Edition: 2nd ed. Publication details: Chichester: Wiley-Blackwell/Society of Dairy Technology, 2010 Online access: click here Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: SF271 LAW, ... Place hold Add to cart (remove)

Refine your search

Availability

Authors

Holding libraries

Item types

Locations

Series

Topics

Your search returned 52 results.