1. Making Your Own Cheese : how to make all kinds of cheeses in your own home /: how to make all kinds of cheeses in your own home. (2010) Authors: Peacock, Paul Record Type: Book Extent: 1 online resource, illustrations (black and white) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. World cheese book. (2015) Editors: Harbutt, Juliet Other Names: Aspinwall, Martin contributor. Record Type: Book Extent: 1 online resource (352 pages), colour illustrations, maps View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. Global Cheesemaking Technology : Cheese Quality and Characteristics /: Cheese Quality and Characteristics. (2017) Editors: Papademas, Photis; Bintsis, Thomas Record Type: Book Extent: 1 online resource (496 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. World cheese book. (2015) Editors: Harbutt, Juliet Other Names: Aspinwall, Martin contributor. Record Type: Book Extent: 1 online resource (352 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. Processed cheese science and technology : ingredients, manufacture, functionality, quality, and regulations /: ingredients, manufacture, functionality, quality, and regulations. (2021) Editors: El-Bakry, Mamdouhm, 1974-; Mehta, Bhavbhuti M Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Handbook of cheese chemistry. Volume 40 (2023) Editors: Tunick, Michael Record Type: Book Extent: 1 online resource (293 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Handbook of cheese chemistry. Volume 40 (2023) Editors: Tunick, Michael Record Type: Book Extent: 1 online resource (293 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. The complete idiot's guide to cheese making. (2010) Other Names: Leverentz, James R Record Type: Book Extent: 1 online resource (208 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗