1. A little course in ... preserving. (2013) Authors: Steel, Susannah Other Names: Wright, Amanda contributor. Record Type: Book Extent: 1 online resource (192 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
2. A year in a bottle : how to make your own delicious preserves all year round /: how to make your own delicious preserves all year round. (2011) Authors: (Food writer), Wise, Sally Other Names: Australian Broadcasting Corporation. Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. A year on the farm : recipes and stories from my Tasmanian tree change /: recipes and stories from my Tasmanian tree change. (2014) Authors: Wise, Sally Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
4. BS ISO 24052. Spices and condiments. Dried sumac. Specifications. (8th June 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (14 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. BS ISO 5671. Spices and condiments. Dried chive (Allium schoenoprasum L.), cut and ground. Specification. (10th March 2022) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (10 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. BS ISO 7927-1. Spices and condiments. Fennel seed, whole or ground (powdered). Part 1. Bitter fennel seed (Foeniculum vulgare P. Miller var. vulgare). Specification (6th October 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. BS ISO 7927-2. Spices and condiments. Fennel seed, whole or ground (powdered). Part 2. Sweet fennel (Foeniculum vulgare var. panmorium). Specification (6th October 2021) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (12 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. BS ISO 939. Spices and condiments. Determination of moisture content. (23rd September 2019) Authors: British Standards Institution, Record Type: Book Extent: 1 online resource (13 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Let's preserve it : 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses /: 579 recipes for preserving fruits and vegetables and making jams, jellies, chutneys, pickles and fruit butters and cheeses. (2011) Authors: Wood, Beryl Record Type: Book Extent: 1 online resource, illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Preserving through the year. (2012) Other Names: Schwartz, Oded; Schwartz, Oded Record Type: Book Extent: 1 online resource (256 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗