1. BS EN ISO 24223. Cheese. Guidance on sample preparation for physical and chemical testing. (16th March 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (17 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. BS ISO 21543. Milk and milk products. Guidelines for the application of near infrared spectrometry. (15th January 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (30 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. BS ISO 23319. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method. (26th March 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (24 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. BS ISO 2836. Graphic technology. Prints and printing inks. Assessment of resistance of prints to various agents. (13th July 2020) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (17 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. Cheese and processed cheese products, caseins and caseinates. Determination of fat content. Gravimetric method. (9th May 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (26 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. 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) ↗
7. Cheese, beer, wine, cider : a field guide to 75 perfect pairings /: a field guide to 75 perfect pairings. ([2019]) Authors: (Cheesemonger), Jones, Steve; Lindsley, Adam Record Type: Book Extent: 1 online resource (223 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. 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) ↗
9. Cheese. Determination of rheological properties by uniaxial compression at constant displacement rate. (16th February 2023) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (28 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Cheese. Guidance on sample preparation for physical and chemical testing. (4th January 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (16 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗