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Teagasc (Organization)
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Teagasc (Organization)
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Teagasc (Organization)
'
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Title
B-Lactoglobulin :
a whey protein fraction with enhanced functionality /
Book
Main Creator:
Mehra, R. (Raj)
Language:
English
Format:
Book
Published / Created
2001.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Teagasc
(
Organization
)...
”
Call Number:
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Located:
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Application of probiotic bacteria to functional foods /
Book
Main Creator:
Stanton, Catherine
Language:
English
Format:
Book
Published / Created
2001.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Teagasc
(
Organization
)...
”
Call Number:
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Located:
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Biochemical and functional relationships in cheese /
Book
Main Creator:
Guinee, T. P.
Language:
English
Format:
Book
Published / Created
2001.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Teagasc
(
Organization
)...
”
Call Number:
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Located:
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Dairy ingredients for chocolate and confectionery /
Book
Main Creator:
Keogh, M. K.
Language:
English
Format:
Book
Published / Created
2001.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Teagasc
(
Organization
)...
”
Call Number:
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Located:
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Dehydration of fermented and flavour-sensitive products /
Book
Main Creator:
Kelly, P. M
Language:
English
Format:
Book
Published / Created
2001.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Teagasc
(
Organization
)...
”
Call Number:
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Located:
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Significance of lactobacilli in cheddar cheese /
Book
Main Creator:
Cogan, T. M.
Language:
English
Format:
Book
Published / Created
1998.
Notes
Cover title. Physical description: 7 p. : ill.; 21cm...
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
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Located:
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Casein/caseinates as food ingredients /
Book
Main Creator:
Mehra, R. (Raj)
Language:
English
Format:
Book
Published / Created
1998.
Notes
Physical description: 7 p. : ill.; 21cm.
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
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Located:
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Improving the quality of low fat cheddar cheese /
Book
Main Creator:
Guinee, T. P.
Language:
English
Format:
Book
Published / Created
1998.
Notes
Cover title. Physical description: 10 p. : ill.; 21c...
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
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Located:
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Development of phage resistant starter strains/
Book
Main Creator:
Ross, R. P. (R. Paul)
Language:
English
Format:
Book
Published / Created
1998.
Notes
Cover title. Physical description: 10 p. : ill.; 21c...
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
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Located:
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Improving the quality of quarg /
Book
Main Creator:
Cogan, T. M.
Language:
English
Format:
Book
Published / Created
1998.
Notes
Cover title. Physical description: 7 p. : ill.; 21cm...
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
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Located:
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Improving cheddar cheese flavour using Enterococci and thermophilic starter bacteria /
Book
Main Creator:
Beresford, T.
Language:
English
Format:
Book
Published / Created
1998.
Notes
Cover title. Physical description: 7 p. : ill.; 21cm...
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
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Located:
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Pizza cheese quality :
effects of seasonal variation in milk composition /
Book
Main Creator:
Guinee, T. P.
Language:
English
Format:
Book
Published / Created
1998.
Notes
Cover title. Physical description: 10 p. : ill.; 21c...
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
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Located:
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MAP in milk and dairy products /
Book
Main Creator:
Murphy, P.
Language:
English
Format:
Book
Published / Created
2005.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Teagasc
(
Organization
). Moorepark Food Research Centre....
”
Call Number:
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Located:
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Pizza cheese quality :
effects of processing and ripening /
Book
Main Creator:
Guinee, T. P.
Language:
English
Format:
Book
Published / Created
1998.
Notes
Cover title. Physical description: 10 p. : ill.; 21c...
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
Loading...
Located:
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The effect of processing parameters on survival of pathogens in dairy foods /
Book
Main Creator:
Jordan, Kieran.
Language:
English
Format:
Book
Published / Created
2005.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Teagasc
(
Organization
). Moorepark Food Research Centre....
”
Call Number:
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Located:
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BACTOOL :
bacteriocins as biological tools for food improvement /
Book
Main Creator:
Ross, R. P. (R. Paul)
Language:
English
Format:
Book
Published / Created
2004.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Teagasc
(
Organization
). Moorepark Food Research Centre....
”
Call Number:
Loading...
Located:
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Use of bacteriocins to improve cheese quality and safety /
Book
Main Creator:
Ross, R. P. (R. Paul)
Language:
English
Format:
Book
Published / Created
1998.
Notes
Cover title. Physical description: 18 p. : ill.; 21c...
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
Loading...
Located:
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Technologies to improve the flavour and cooking properties of reduced-fat cheddar cheese /
Book
Main Creator:
Beresford, Tom.
Language:
English
Format:
Book
Published / Created
2007.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Teagasc
(
Organization
). Moorepark Food Research Centre....
”
Call Number:
Loading...
Located:
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Subject: Dairy microbiology
Format
18
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Subject
Dairy microbiology
13
Cheese
13
Microbiology
3
Cheddar cheese
2
Pizza industry
1
Casein
more ...
1
Mycobacterium paratuberculosis
1
Prevention
see all ...
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Author
4
Guinee, T. P.
3
Ross, R. P. (R. Paul)
2
Cogan, T. M.
2
Mehra, R. (Raj)
1
Beresford, T.
1
Beresford, Tom
more ...
1
Jordan, Kieran
1
Kelly, P. M
1
Keogh, M. K.
1
Murphy, P.
1
Stanton, Catherine
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Language
18
English
Region
18
Ireland
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