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Cheese : chemistry, physics and microbiology by
Edition: 4th ed.
Publication details: London: Academic Press, 2017
Online access:
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.

Processed cheese science and technology : ingredients, manufacture, functionality, quality, and regulations by Publisher: Cambridge : Woodhead Publishing, 2022
Online access:
Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: ONLINE EBOOK.

Cheese rheology and texture by
Publication details: CRC, 2003
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Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 GUN, ...

Improving the flavour of cheese by
Publication details: Cambridge: Woodhead, 2007
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Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 WEI, ...

Technology of cheesemaking by
Edition: 2nd ed.
Publication details: Chichester: Wiley-Blackwell/Society of Dairy Technology, 2010
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Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: SF271 LAW, ...

Processed cheese and analogues by
Publication details: Chichester: Wiley-Blackwell/Society of Dairy Technology, 2011
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Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 TAM, ...

Cheese and microbes by
Publication details: Washington, DC: ASM Press, 2014
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Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 DON, ...

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