Results of search for '330527' › Koha online catalog

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		No cover image available Factors affecting the yield of cheese by International Dairy Federation Series: International Dairy Federation Special Issue ; No. 9301 Publication details: International Dairy Federation (IDF), 1991 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 INT, ... Place hold Add to cart (remove)
		BS 770 : Part 1 : 1986. British Standard methods for chemical analysis of cheese. Part 1. General introduction by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1986 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 3 : 1989. British Standard methods for chemical analysis of cheese. Part 3. Determination of fat content (reference method) by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1989 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 6 : 1984. British Standard methods for chemical analysis of cheese. Part 6. Determination of total phosphorus content. Molecular absorption spectrometric method by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1984 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 9 : 1985. British Standard methods for chemical analysis of cheese. Part 9. Determination of nitrate and nitrite contents. Cadmium reduction and photometry method by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1985 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 10 : 1986. British Standard methods for chemical analysis of cheese. Part 10. Determination of total solids content (Reference method) by British Standards Institution (BSI) Publication details: British Standards Institution (BSI), 1986 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 637.32BRI/PAM. Place hold Add to cart (remove)
		No cover image available Cheese yield and factors affecting its control. Proceedings of the IDF Seminar; Cork, Ireland, April 1993 by International Dairy Federation Publication details: International Dairy Federation (IDF), 1994 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 INT. Place hold Add to cart (remove)
		No cover image available Ripening and quality of cheeses by International Dairy Federation Series: International Dairy Federation Bulletin ; No. 317 Publication details: International Dairy Federation (IDF), 1996 Availability: Items available for loan: Dundonald House Library (1)Location, call number: JOURNALS FILE. Place hold Add to cart (remove)
		No cover image available History of the development of the Irish cheese industry by McCarthy, John Publication details: Fermoy: Teagasc, 1992 Availability: Items available for loan: Dundonald House Library (1)Location, call number: INFORMATION FILE 1997/16. Place hold Add to cart (remove)
		The craft of farmhouse cheese making by Quish, John A Publication details: Dundalgan, 1997 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 QUI. Place hold Add to cart (remove)
		Cheese: chemistry, physics and microbiology. Volume 1: general aspects by Fox, P. F [editor] Edition: 2nd ed. Publication details: Chapman & Hall, 1993 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271. Place hold Add to cart (remove)
		Practical guide for control of cheese yield by Emmons, D. B [editor] International Dairy Federation Publication details: Brussels : International Dairy Federation (IDF), 2000 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 EMM, ... Place hold Add to cart (remove)
		No cover image available Cheddar cheese technology. Proceedings of a 1966 symposium: University of New South Wales, Kensington Publication details: University of New South Wales, 1966 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: SF271 LIN, ... Place hold Add to cart (remove)
		Cheese: chemistry, physics and microbiology. Volume 2: major cheese groups by Fox, P. F [editor] Publication details: London: Elsevier Applied Science, 1987 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 FOX. Place hold Add to cart (remove)
		Cheese: chemistry, physics and microbiology. Volume 1: general aspects by Fox, P. F Publication details: 1987 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271. Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: SF271 FOX/REF. Place hold Add to cart (remove)
		Cheesemaking practice by Scott, R Edition: 2nd ed. Publication details: London: Applied Science, 1981 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 SCO. Place hold Add to cart (remove)
		Chemistry of structure: function relationships in cheese. Proceedings of a symposium: organized by the American Chemical Society; Chicago, Illinois, August 23rd - 25th, 1993 by Malin Edyth L Series: Advances in Experimental Medicine and Biology ; Volume 367 Publication details: London: Plenum, 1995 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 MAL. Place hold Add to cart (remove)
		No cover image available The cheese handbook: a guide to the world?s best cheeses by Layton, T. A Publication details: New York: Dover Publications, 1973 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: SF271 LAY. Place hold Add to cart (remove)
		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)
		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)

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Your search returned 52 results.