Books about Cheese

For the dairy industry and the general public - Cheese Books. Cheese Books
Cheese Books
Cheese Books
Cheese Books

Cheese Books



Record 41 to 80
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Androuet, P., N. Roche, et al. (1976). Encyclopedia of cheese. New York; London [etc.], Omnibus Press.

Angus, F. J. (1993). Cheese for the industrial and catering markets: an assessment of current and future requirements. Leatherhead, Leatherhead Food Research Association.

Angus, F. J. and R. A. S. a. B. I. D. Leatherhead Food (1993). Cheese for the industrial and catering markets: an assessment of current and future requirements: multi-client project. Leatherhead, Leatherhead Food Research Association.

Aplin Richard, D., M. Barbano David, et al. (1992). Comparison of the economics of cheddar cheese manufacture by conventional and milk fractionation/concentration technologies. Ithaca, N.Y., Department of Agricultural Economics, New York State College of Agriculture and Life Sciences.

Aplin, R. D. (1992). Compariaon of the economics of cheddar cheese manufacture by conventional and milk fractation/concentration technologies. Ithaca, Cornell U.

Aplin, R. D. (1992). Comparison of the economics of cheddar cheese manufacture by conventional and milk fractionation/concentration technologies. Ithaca, Cornell U.

Ardö, Y., A. Polychroniadou, et al. (1999). Laboratory manual for chemical analysis of cheese. Luxembourg, Office for Official Publications of the European Communities.

Ardö, Y., P. Kelly, et al., Eds. (2001). Cheese ripening and technology, Elsevier.

Arlott, J. (1958). English Cheeses of the South and West. [With illustrations.]. London, G. G. Harrap & Co.

Arlott, J. and C. English Country Cheese (1959). English cheeses of the South and West. London, Harrap in association with the English Country Cheese Council.

Armitstead, J. (1841). Sabbath Day Cheese-making not a Work of Necessity; or, Dialogues between a Country Clergyman, and his Parishioners. Second edition. Chester, J. Seacome.

Arnold Lauren, B. (1876). American Dairying: a manual for butter and cheese makers. Rochester, N.Y., Rural Home Publishing Co.

Ash, R. (1995). Cheesecraft. Padstow, Tabb House.

Ashton, J. (1918). Jessie.-She's a' the world and mair tae me.-[Song.] Words by E. Cheeseman. London, Reeder & Walsh.

Austria (1989). Arrangement between the European Economic Community and the Republic of Austria concerning reciprocal trade in cheese: Brussels, 31 July 1987. London, HMSO.

Avsar Yahya, K. (1998). Production of white-brined cheese by the direct recombination system using retentate powder, University of Reading.

Axler Bruce, H. (1970). The cheese handbook. London, Cassell.

Ayrshire Agricultural Association. Annual Spring, S. (1874). Catalogue of stock, implements, dogs, poultry, and cheese, exhibited at the Association's 39th Annual Spring Show at Ayr, on Tuesday and Wednesday, (being the first open show of the Association) 28th and 29th April, 1874. [Ayr], Printed at the Ayr Observer Office.

Ayrshire Agricultural, A. (1854). Report on cheese-making. Ayr, printed for the Association at the Ayr Advertiser Office.

Babcock, S. M., D. United States. Department of Agriculture. Bureau of Animal Industry. Dairy, et al. (1903). The cold curing of cheese. Washington, D.C., Goverment Printing Office.

Baboin-Jaubert, A. (2003). Handbook of cheese. London, Hachette Illustrated.

Bacon, J. (1986). Cheesecakes. Twickenham, Hamlyn.

Baianu Ion, C., F. Kumosinski Thomas, et al. (1992). Physical chemistry of food processes. New York, N.Y., Van Nostrand Reinhold.

Bald, R. C. and T. Middleton (1929). A game at cheese. [S.l.], Cambridge Univ. Press.

Banks, J. M. and G. University of (1983). Milk composition in relation to cheese yield and quality, University of Glasgow.

Banks, V. and G. Banks (1928). Vegetable bottling and fruit preserving without sugar: including many valuable recipes for fruit-cheese, jams, jellies, and marmalade. London, Royal Horticultural Soc.

Banks, V., G. Banks, et al. (1928). Fruit and vegetable bottling, pulping, drying and canning (with and without sugar). Jams, jellies, cheeses, pickles, salad vinegars, and home made wines. London, Royal Horticultural Society.

Bannister, R., A. Family Welfare, et al. (1888). Cantor lectures on our milk, butter, and cheese supply. London, printed by W.Trounce.

Barber, G. (1969). I Don't Want No More of the Cheese (I Just Want Out of the Trap).

Barks Ethel, J. (1932). The Old Woman of Cheese Hill, etc. London & Beccles, W. Clowes & Sons.

Barnard, O. and Co (1885). The Barnard Power Curd Mill: guaranteed to excel all others. CIHM/ICMH Microfiche series = CIHM/ICMH collection de microfiches; no. 54155. [Smith Falls, Ont.? s.n.

Baron, M. (1952). The Mechanical Properties of Cheese and Butter. London, Dairy Industries.

Barthel, C. (1910). Methods used in the examination of milk and dairy products. London, Macmillan and co., limited.

Barthélemy, R. and A. Sperat-Czar (2004). Cheeses of the world: a season by season guide to buying, storing and serving. London, Hachette Illustrated.

Bartley, D. C. (1929). Adulteration of food: statutes and regulations, including the Food and Drugs (Adulteration) Act, 1928, and dealing with coffee, tea, bread, butter, milk, margarine, margarine cheese, milk-blended butter and all other foods, and drugs. London, Stevens.

Bartley, D. C. (1929). Adulteration of food: statutes and regulations, including the food and drugs (dulteration) act, 1928, and dealing with coffee, tea, bread, butter, milk, margarine, margarine cheese, milk-blended butter and all other foods, and drugs. London, Stevens.

Bastyra, J. and M. Michaels (1995). Cheese. London, Watts.

Bautte, A. (1904). Hors-d'oeuvres, savouries, salads, pâtes, and cheese, etc. London, Love & Malcomson.

Bautte, A., Love, et al. (1905). Hors-d'ouvres, savouries, salads, pâtes, and cheese etc. London, Love & Malcolmson, Ltd.

Beckett, F. (2003). Cheese: discovering, exploring, enjoying. London, Ryland Peters & Small.


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