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  1. 1
    Monografie sull'utilizzazione del latte magro centrifugato /
    by Belloni, Gino, active 1902
    Published 1902

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  2. 2
    The science and practice of cheese-making; a treatise on the manufacture of American Cheddar cheese and other varieties, intended as a text-book for the use of dairy teachers and students in classroom and workroom ..

    Book
  3. 3
    Dilemas do desenvolvimento agrícola brasileira : a produção artesanal do queijo canastra /

    Book
  4. 4
    Monografie sull'utilizzazione del latte magro centrifugato /
    by Belloni, Gino, active 1902
    Published 1902

    Book
  5. 5
    Les fruitières à Comté : fromager au village, l'art de composer /
    by Guigon, Sylvie
    Published 1996

    Book
  6. 6
    Cheesemaking made easy /
    by Carroll, Ricki
    Published 1982

    Book
  7. 7
    Modo artesanal de fazer queijo de Minas : Serra, Serra da Canastra e Serra do Salitre (Alto Paranaíba) /
    Published 2014

    Book
  8. 8
    The manufacture of neufchâtel and cream cheese in the factory /

    Government Document Book
  9. 9
    Manufacture of cows'-milk Roquefort cheese /

    Government Document Book
  10. 10
    Cheese : a global history /
    by Dalby, Andrew, 1947-
    Published 2009

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  11. 11
    Making American cheddar cheese from pasteurized milk : [with list of selected publications]
    Published 1947

    Government Document Book
  12. 12
    Pumping curd and whey in making cheddar and granular cheese /
    by Amacker, George A
    Published 1952

    Government Document Book
  13. 13
    Factory cheese and how it is made /

    Government Document Book
  14. 14
    Il formaggio di yak tibetano dal tetto del mondo alla grande mela : The Tibetan yak cheese from the roof of the world to the Big Apple /
    by Vanzo, Paola, Vanzo, Paola
    Published 2007

    Book
  15. 15
    Processed cheese science and technology ingredients, manufacture, functionality, quality, and regulations /
    Published 2022

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Electronic Book
  16. 16
    Patents for inventions : abridgments of specifications relating to milking, churning, and cheese-making, A.D. 1777-1866
    Published 1874

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  17. 17
    Käse aus der Schweiz /
    by Montandon, Jacques
    Published 1981

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  18. 18
    The technology of making cheese from camel milk (Camelus dromedarius) /
    by Ramet, J.-P
    Published 2001

    Book
  19. 19
    The life of cheese : crafting food and value in America /
    by Paxson, Heather, 1968-
    Published 2013

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
  20. 20
    India : Paneer and the Chennai Sweets of West Bengal /
    Published 2013

    This item is not available through BorrowDirect. Please contact your institution’s interlibrary loan office for further assistance.
    Book
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