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		No cover image available Inventory of IDF/ISO/AOAC internationally adopted methods of analysis and sampling for milk and milk products. 5th edition (In: "Bulletin of the International Dairy Federation" No.312, 1996) by International Dairy Federation Edition: 5th ed. 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)
		Food: the chemistry of its components by Coultate, T. P Edition: 3rd ed. Publication details: Royal Society of Chemistry, 1996 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX551 COU, ... Place hold Add to cart (remove)
		Food flavors and chemistry: advances of the new millennium by Spanier, A. M [editor] Publication details: Royal Society of Chemistry, 2001 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX541 SPA, ... Place hold Add to cart (remove)
		Analytical techniques for foods and agricultural products by Linden, Guy [editor] Publication details: Wiley-VCH, 1996 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 LIN. Place hold Add to cart (remove)
		Texture of fruit and vegetable components of ready meals by Downey, G Teagasc (Irish Agriculture and Food Development Authority) Publication details: Dublin: Teagasc, 2000 Availability: Items available for loan: CAFRE Greenmount Library (1)Location, call number: 363.192 DOW/PAM. Place hold Add to cart (remove)
		Molecular methods in food analysis: principles and examples by Jones, Leighton Campden and Chorleywood Food Research Association Series: Key Topics in Food Science and Technology Publication details: Campden and Chorleywood Food Research Association, 2000 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX541 JON. Place hold Add to cart (remove)
		Food analysis laboratory manual by Nielsen, S. Suzanne [editor] Publication details: Kluwer Academic, 2003 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX545 NIE, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX545 NIE. Place hold Add to cart (remove)
		Food texture and viscosity: concept and measurement by Bourne, Malcolm Edition: 2nd ed. Publication details: Academic Press, c2002 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX541 BOU, ... Place hold Add to cart (remove)
		Food: the chemistry of its components by Coultate, T. P Edition: 4th ed. Publication details: Royal Society of Chemistry, 2002 Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX551 COU, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX551 COU/REF. 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)
		Chemical analysis of foods: an introduction by Jones, Leighton Publication details: Campden and Chorleywood Food Research Association, 2005 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX545 JON, ... Place hold Add to cart (remove)
		Food analysis laboratory manual by Nielsen, S. Suzanne [editor] Edition: 3rd ed. Publication details: Cham, Switzerland: Springer, 2017 Online access: Click here Availability: Items available for loan: CAFRE Loughry Library (3)Location, call number: TX545 NIE, ... Items available for reference: CAFRE Loughry Library: Not for loan (1)Location, call number: TX545 NIE. Place hold Add to cart (remove)

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