Results of search for 'an:330527' › Koha online catalog

		No cover image available Comparison of the economics of cheddar cheese manufacture by conventional and milk fractionation/concentration technologies. by Aplin, Richard D \| Barbano, David M \| Hurst, Susan J \| Cornell University, Agricultural Experiment Station. Series: Agricultural Economics Research ; No. 92-1Publication details: Cornell University, 1992Availability: Items available for loan: Dundonald House Library (2) . Location(s): Call number: JOURNALS FILE. Place hold Add to cart (remove)
		No cover image available Factors affecting the yield of cheese by International Dairy Federation. Series: International Dairy Federation Special Issue ; No. 9301Publication details: International Dairy Federation (IDF), 1991Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): 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), 1986Availability: Items available for loan: Dundonald House Library (1) . Location(s): Store 4 Call number: 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), 1989Availability: Items available for loan: Dundonald House Library (1) . Location(s): Store 4 Call number: 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), 1984Availability: Items available for loan: Dundonald House Library (1) . Location(s): Store 4 Call number: 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), 1985Availability: Items available for loan: Dundonald House Library (1) . Location(s): Store 4 Call number: 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), 1986Availability: Items available for loan: Dundonald House Library (1) . Location(s): Store 4 Call number: 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), 1994Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): 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. 317Publication details: International Dairy Federation (IDF), 1996Availability: Items available for loan: Dundonald House Library (1) . Location(s): 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, 1992Availability: Items available for loan: Dundonald House Library (1) . Location(s): 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, 1997Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: SF271 QUI. Place hold Add to cart (remove)
		BS 770: Part 11: 1997. ISO 12082: 1997. Methods for chemical analysis of cheese. Part 11. Calculation of the content of added citrate emulsifying agents and acidifiers/pH-controlling agents in processed cheese and processed cheese products by British Standards Institution (BSI). Publication details: British Standards Institution (BSI), 1997Availability: Items available for loan: Dundonald House Library (1) . Location(s): Store 4 Call number: 637.32 BRI/PAM. Place hold Add to cart (remove)
		BS 770 : Part 7 : 1997. ISO 2963 : 1997. Methods for chemical analysis of cheese. Part 7. Determination of citric acid content of cheese and processed cheese products (enzymatic method) by British Standards Institution (BSI). Publication details: British Standards Institution (BSI), 1997Availability: Items available for loan: Dundonald House Library (1) . Location(s): Store 4 Call number: 637.32 BRI/PAM. Place hold Add to cart (remove)
		Fundamentals of cheese science by Fox, P. F [editor]. Publication details: Aspen Publishers Inc., 2000Availability: Items available for loan: CAFRE Loughry Library (9) . Items available for reference: CAFRE Loughry Library Not for loan (1) . Location(s): Call number: SF271 FOX. 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, 1993Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: SF271. Place hold Add to cart (remove)
		No cover image available Processed cheese manufacture: a JOHA guide by Klostermeyer, H. Publication details: BK Ladenburg, 1989Availability: Items available for loan: CAFRE Loughry Library (3) . Location(s): Call number: SF271 PRO. 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), 2000Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): 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, 1966Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): 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, 1987Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): 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: 1987Availability: Items available for loan: CAFRE Loughry Library (1) . Items available for reference: CAFRE Loughry Library Not for loan (1) . Location(s): Call number: SF271. Place hold Add to cart (remove)

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Your search returned 52 results.