1. 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) ↗
2. Fundamentals of Cheese Science. (2017) Authors: Fox, Patrick F; Guinee, Timothy P; Cogan, Timothy M; McSweeney, Paul L. H Other Names: École nationale supérieure des beaux-arts (France) Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. 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) ↗
4. The complete idiot's guide to cheeses of the world. (2008) Other Names: Ehlers, Steve; Hurt, Jeanette Record Type: Book Extent: 1 online resource (xviii, 318 pages, [8] pages of plates), illustrations (some color) 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), colour illustrations, maps 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. 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) ↗
8. Graphic technology. Prints and printing inks. Assessment of resistance of prints to various agents. (15th June 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (20 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Methods for chemical analysis of cheese. Determination of citric acid content of cheese and processed cheese products (enzymatic method) Part 7, (15th August 1997) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (18 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Specification for vacuum salt for butter and cheese making and other food uses. (12th January 1971) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (22 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗