Kirkwood, J. (1941). Small scale cheesemaking. Glasgow, [s.n.].
|
Kirkwood, J. and C. West of Scotland Agricultural (1941). Small-scale cheesemaking, Glasgow.
|
Knox, M. and M. Beccles and District (2002). Suffolk cheese. Beccles, Beccles Museum Books.
|
Kosikowski Frank, V. (1977). Cheese and fermented milk foods. Brooktondale, N.Y., Kosikowski.
|
Kosikowski Frank, V. and G. Mocquot (1958). Advances in Cheese Technology, Rome.
|
Kosikowski, F. (1966). Cheese and fermented milk foods. Ithaca, NY, Frank Kosikowski.
|
Kosikowski, F. (1982). Cheese and fermented milk foods. New York, F V Kosikowski and Associates.
|
Kosikowski, F. V. (1966). Cheese and fermented milk foods. [Ithaca? N. Y., distributed by Edwards Bros., Ann Arbor, Mich.].
|
Kraft Cheese Company Limited. Home Economics, D. (1930). Cheese, the ideal food: healthful, nutritious, economical, many delicious ways to serve it. Hayes, Middlesex, Kraft Cheese Co.
|
Kristensen, J. M. B. (1999). Cheese technology: a northern European approach. Aarhus, International Dairy Books.
|
Kuyper, B. J. and J. Heller (1971). 50 cheese recipes. Woking, Lutterworth Press.
|
Labouesse, F., D. Perraud, et al. (1967). L'industrie fromagère dans l'Est Central: problèmes d'évolution. Paris, Institut National de la Recherche Agronomique, Departement d'Economie et de Sociologie Rurales.
|
Lamberton, A. (1998). The texel guide to the manufacture of great British cheese. Nantwich, Nantwich Publications.
|
Lamberton, A. and P. Nantwich (1998). The texel guide to the great British cheese, Nantwich Publications.
|
Lamberty, A. and R. a. D. Commission of the European Communities Directorate-General for Science (1996). The certification of two reference materials to be used for the detection of cows' milk casein in cheeses from ewes' milk, goats' milk and mixtures of ewes' and goats' milk: CRM 599: final report, European Commission.
|
Langworthy, C. F., C. L. Hunt, et al. (1912). Cheese and its economical uses in the diet. Washington, Govt. Printing office.
|
Larsen, C. and W. White (1913). Dairy Technology. A treatise on the city milk supply, milk as a food, ice cream making, by-products of the creamery and cheesery, fermented milks, condensed and evaporated milks, milk powder, renovated butter, and oleomargarine. New York; Chapman & Hall: London, John Wiley & Sons.
|
Lasnet De Lanty, H. (1967). Home preserves, Macdonald & Co.
|
Lavine, E. H. (1936). Cheese it - the cops!. New York, Vanguard Press.
|
Law, B. A. (1997). Microbiology and biochemistry of cheese and fermented milk. London, Blackie Academic & Professional.
|
Law, B. A. (1999). Technology of cheesemaking. Sheffield, Sheffield Academic Press.
|
Lawrence, R. C. and F. International Dairy (1989). The use of ultrafiltration technology in cheesemaking. Brussels, International Dairy Federation.
|
Layton, T. A. (1957). Choose your cheese. London, Duckworth.
|
Layton, T. A. and S. Wine and Food (1967). The Wine and Food Society's guide to cheese and cheese cookery. London, [published for] the Wine and Food Society [by] Joseph.
|
Le Liboux, J.-L. (1979). Les fromages français. Rennes, Ouest France.
|
Le Roux, G. D. (1941). Soft Cheese, etc, Pretoria.
|
Leatherhead Food, R. A. M. I. S. (1999). An introduction to the UK markets for 7. Chilled dairy desserts; 8. Cheese; 9. Ice cream. Leatherhead, Leatherhead Food Research Association.
|
Leitch, R. H. (1918). The manufacture of cheddar cheese. Glasgow, [s.n.].
|
Leitch, R. H. (1932). Cheddar cheese-making. Faults in cheese. Reprinted from The Scottish Farmer & Farming World & Household, Glasgow.
|
Leitch, R. H. (1932). Cheddar cheese-making: faults in cheese, Glasgow [Scotland].
|
Leitch, R. H. and C. West of Scotland Agricultural (1918). The manufacture of chedder cheese, Glasgow.
|
Lelong, M. H. (1961). Célébration du fromage. Au Jas du Revest-Saint-Martin, R. Morel.
|
Levin, W. (1917). Cheese Poisoning: a toxicogenic bacillus isolated from cheese. A dissertation.
|
Lewis, B. R., F. Cheddar and Caerphilly Farmhouse Cheesemakers, et al. (1978). Farmhouse English cheese. Wakefield, EP Publishing.
|
Lewis, J. E. (1987). Cheese starters: development and application of the Lewis system. London; New York, Elsevier Applied Science.
|
Linford, J. (2000). Cheeses. Glasgow, HarperCollins.
|
Little James, H. (1877). Bread & Cheese & Kisses. Song [begins: "One night my sweetheart"] written by F. G. Hodson, London.
|
Lloyd Frederick, J. (1899). Report on the results of investigations into Cheddar cheese-making, carried out on behalf of the Bath and West and Southern Counties Society in the years 1891-98. Lond., [s.n.].
|
Lloyd Frederick, J. and England (1899). Report on the Results of Investigations into Cheddar Cheese-Making, carried out on behalf of the Bath and West and Southern Counties Society in the years 1891-98. By F. J. Lloyd, etc, London.
|
Lloyd, F. J. (1899). Report on the results of investigations into cheddar cheese-making, carried out on behalf of the Bath and West and Southern Counties Society in the years 1891-98. CIHM/ICMH Microfiche series = CIHM/ICMH collection de microfiches; no. 57174. London, H.M.S.O.
|
