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Improving the quality of low fat cheddar cheese / T. P. Guinee. by Series: End of project report 1998 | Dairy products research centre (DPRC) ; no. 4. | Project Armis ; no. 4427.
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Cork : Dairy Products Research Centre, 1999
Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664.
Speciality cheese manufacture in Ireland / M. G. Wilkinson. by Series: End of project report 1998 | Dairy products research centre (DPRC) ; no. 9. | Project Armis ; no. 4213.
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Cork : Diary Products Research Centre, 1998
Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664.
Significance of lactobacilli in cheddar cheese / T.M. Cogan. by Series: End of project report 1998 | Dairy products research centre (DPRC) ; no. 1. | Project Armis ; nos. 4209.
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Dublin : Teagasc, 1998
Availability: Items available for reference: Carlow Campus Library: Not for loan (1)Call number: 664.
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