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Teagasc (Organization)
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Teagasc (Organization)
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Teagasc (Organization)
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Title
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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The use of cold setting whey proteins to enhance the gelation properties of foods /
Book
Main Creator:
Keogh, M. K.
Language:
English
Format:
Book
Published / Created
1998.
Notes
Physical description: 11 p. : ill.; 21cm.
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
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Located:
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Dairy ingredients in chocolate /
Book
Main Creator:
Keogh, M. K.
Language:
English
Format:
Book
Published / Created
1998.
Notes
Physical description: 10 p. : ill.; 21cm.
Contributors:
“
...
Teagasc
(
Organization
). Dairy Products Research Centre....
”
Call Number:
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Located:
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Encapsulated milk fat products /
Book
Main Creator:
Keogh, M. K.
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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The use of confocal laser microscopy in food ingredient evaluation /
Book
Main Creator:
Keogh, M. K.
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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Author: Keogh, M. K.
Format
5
Book
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5
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Subject
1
Chocolate industry
1
Chocolate processing
1
Dairy microbiology
1
Dairy products
1
Dairying
1
Food industry and trade
more ...
1
Milkfat
1
Whey
1
Whey products
see all ...
less ...
Author
Keogh, M. K.
Language
5
English
Region
4
Ireland
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