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Beresford, Tom.
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Beresford, Tom.
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Beresford, Tom.
'
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High pressure processing applications for dairy products /
Book
Main Creator:
Beresford
,
Tom
.
Language:
English
Format:
Book
Published / Created
2004.
Notes
Title from cover. RMIS No.5011. Includes bibliograp...
Call Number:
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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...
Call Number:
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Biodiversity of cheese microflora and it's role in cheese flavour development /
Book
Main Creator:
Beresford
,
Tom
.
Language:
English
Format:
Book
Published / Created
2006.
Notes
Title from cover. RMIS No. 5010, 4780. Includes bib...
Call Number:
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Role of lactobacilli in flavour development of cheddar cheese /
Book
Main Creator:
Beresford
,
Tom
Language:
English
Format:
Book
Published / Created
2001.
Notes
Title from cover. Includes bibliographical reference...
Call Number:
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The genetic blueprint of a flavour enhancing cheese starter culture /
Book
Main Creator:
Ross, R. P. (R. Paul)
Language:
English
Format:
Book
Published / Created
2005.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Beresford
,
Tom
....
”
Call Number:
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Model system for the production of enzyme modified cheese (EMC) flavours /
Book
Main Creator:
Kilcawley, Kieran.
Language:
English
Format:
Book
Published / Created
2002.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Beresford
,
Tom
....
”
Call Number:
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Role of lipolysis in the biogenesis of cheese flavour /
Book
Main Creator:
Kilcawley, Kieran.
Language:
English
Format:
Book
Published / Created
2004.
Notes
Title from cover. Includes bibliographical reference...
Contributors:
“
...
Beresford
,
Tom
....
”
Call Number:
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7
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Subject
6
Cheese
6
Microbiology
3
Dairy processing
1
Dairy microbiology
1
Research
Author
4
Beresford, Tom
2
Kilcawley, Kieran
1
Ross, R. P. (R. Paul)
Language
7
English
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7
Ireland
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