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		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)
		Production and processing of healthy meat, poultry and fish products. by Pearson, A. M [editor] Dutson, T. R [editor] Series: Advances in Meat Research ; No. 11 Publication details: Blackie Academic and Professional, 1997 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 PEA. Place hold Add to cart (remove)
		BS EN ISO 6800 : 1998; BS 684-2-2.39 : 1998. Animal and vegetable fats and oils - Determination of the composition of fatty acids in the 2-position of the triglyceride molecules by British Standards Institution (BSI) Publication details: London : British Standards Institution (BSI), 1998 Availability: Items available for loan: Dundonald House Library (1)Location, call number: Store 4 665.0288 BRI/PAM. Place hold Add to cart (remove)

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