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  1. Fraser, Shelagh [Author]

    The cheeses of old England

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    London; New York: Abelard-Schuman, 1960

  3. Androuët, Pierre [Author] ; Lambert, Gilles [Contributor]; Roche, Narcisse [Contributor]

    La cuisine au fromage

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    Paris: Stock, [1978]

  5. Le Livre du fromage

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    Zurich: L'Union suisse du commerce de fromage S.A., [circa 1975]

  7. USA Department of Agriculture

    Cheeses of the world

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    New York: Dover Publications, Inc., 1972

  8. Langseth-Christensen, Lillian [Author]; Smith, Carol Sturm [Author]

    The tomatoes, cheese, and anchovies cookbook

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    New York: Walker and Company, [1967]

  9. Chast, Michel [Author]; Voy, Henry [Author]

    Le livre de l'amateur de fromages

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    Paris: Robert Laffont, 1984

  11. Charles, Moie [Author]; Fraser, Shelagh [Author]

    Say-cheese!

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    London: Chatto & Windus, 1958

  14. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 3433*IDF 222 : Cheese - Determination of fat content - Van Gulik method - [2008-01-00]

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    Geneve: International Organization for Standardization, 2008

    Published in: ISO-Regelwerk- ISO-Normen

  15. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 27105*IDF 216 : Milk and cheese - Determination of hen's egg white lysozyme content by high performance liquid chromatography - [2016-04-00]

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    Geneve: International Organization for Standardization, 2016

    Published in: ISO-Regelwerk- ISO-Normen

  16. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation

    ISO 5534 Technical Corrigendum 1 : Fromages et fromages fondus - Détermination de la teneur totale en matière sèche (Méthode de référence); Rectificatif Technique 1 - [2013-07-00]

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    Geneve: International Organization for Standardization, 2013

    Published in: ISO-Regelwerk- ISO-Normen

  17. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation

    ISO/TS 27106*IDF/RM 217 : Cheese - Determination of nisin A content by LC-MS and LC-MS-MS - [2009-12-00]

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    Geneve: International Organization for Standardization, 2009

    Published in: ISO-Regelwerk- ISO-Normen

  18. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 5534*IDF 4 : Cheese and processed cheese - Determination of the total solids content (Reference method) - [2004-05-00]

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    Geneve: International Organization for Standardization, 2004

    Published in: ISO-Regelwerk- ISO-Normen

  19. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation

    ISO/TS 18083*IDF/RM 51 : Processed cheese products - Calculation of content of added phosphate expressed as phosphorus - [2013-07-00]

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    Geneve: International Organization for Standardization, 2013

    Published in: ISO-Regelwerk- ISO-Normen

  20. ISO/TC 34 Lebensmittelerzeugnisse, ISO/TC 34 Food products, ISO/TC 34 Produits alimentaires, ISO Internationale Organisation für Normung, ISO International Organization for Standardization, ISO Organisation Internationale de Normalisation, IDF Internationale Milchwirtschafts-Föderation, IDF International Dairy Federation, FIL Fédération Internationale de Laiterie

    ISO 2962*IDF 33 : Cheese and processed cheese products - Determination of total phosphorus content - Molecular absorption spectrometric method - [2010-06-00]

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    Geneve: International Organization for Standardization, 2010

    Published in: ISO-Regelwerk- ISO-Normen