1. BS EN 15634-5. Foodstuffs. Detection of food allergens by molecular biological methods. Part 5. Mustard (Sinapis alba) and soya (Glycine max). Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR (15th November 2021) 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) ↗
2. Chef's guide to charcuterie. (2013) Other Names: Brevery, Jacques Record Type: Book Extent: 1 online resource (xx, 267 pages), illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
3. Foodstuffs. Detection of food allergens by molecular biological methods. Mustard (Sinapis alba) and soya (Glycine max). Qualitative detection of a specific DNA sequence in cooked sausages by real-time PCR Part 5, (16th May 2023) 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) ↗
4. Homemade sausage : recipes and techniques to grind, stuff, and twist artisanal sausage at home /: recipes and techniques to grind, stuff, and twist artisanal sausage at home. (2016) Authors: Carter, Chris; Peisker, James Record Type: Book Extent: 1 online resource (160 pages), color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗
5. How to make your own sausages. (2015) Authors: Peacock, Paul Record Type: Book Extent: 1 online resource View Content: Available online (eLD content is only available in our Reading Rooms) ↗
6. In the charcuterie : how to make sausage, salumi, pâtés, roasts, confits, and other meaty goods /: how to make sausage, salumi, pâtés, roasts, confits, and other meaty goods. (2014) Authors: Boetticher, Taylor; Miller, Toponia Other Names: Farnum, Alex 1979- illustrator. Record Type: Book Extent: 1 online resource (352 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
7. Pork : meat quality and processed meat products /: meat quality and processed meat products. (2021) Editors: Munekata, Paulo E. S; Paterio, Mirian; Franco, Daniel; Lorenzo, José M Record Type: Book Extent: 1 online resource, illustrations (black and white, and colour) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
8. Salami practical science and processing technology /: practical science and processing technology. (2016) Other Names: Feiner, Gerhard Record Type: Book Extent: 1 online resource (232) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
9. Sausage : a country-by-country photographic guide with recipes /: a country-by-country photographic guide with recipes. (2012) Other Names: Fletcher, Nichola, 1951-; Bretherton, Caroline Record Type: Book Extent: 1 online resource (224 pages) View Content: Available online (eLD content is only available in our Reading Rooms) ↗
10. Ten fat sausages. (2018) Authors: Robinson, Michelle (Michelle Jane), 1977- Other Names: Freeman, Tor illustrator. Record Type: Book Extent: 1 online resource, color illustrations View Content: Available online (eLD content is only available in our Reading Rooms) ↗