1. Cheese chemistry, physics and microbiology.: chemistry, physics and microbiology. ([2017]) Editors: McSweeney, P. L. H; Fox, P. F; Cotter, Paul (Paul D.); Everett, David W Record Type: Book Extent: 1 online resource (2 volumes (xxiii, xxiii, 34 unnumbered pages of plates, 1203 pages)), illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. Cheese. Chemistry, Physics and Microbiology /: Chemistry, Physics and Microbiology. General aspects: Volume 1, (2004) Editors: Fox, P. F; McSweeney, P. L. H; Cogan, T. M; Guinee, T. P (Tim P.) Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Dairy chemistry and biochemistry. (2015) Authors: Fox, P. F; Uniacke-Lowe, T; McSweeney, P. L. H; O'Mahony, J. A Record Type: Book Extent: 1 online resource (xx, 584 pages), illustrations (some color) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. The cheeses of Italy : science and technology /: science and technology. (2018) Other Names: Gobbetti, Marco; Neviani, Erasmo, 1956-; Fox, P. F; Varanini, Gian Maria Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗