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Processing characteristics of milk constituentsFox, P.F.; Guinee, T.P. · BSAP Occasional Publication · 2000
Encyclopedia of Dairy Sciences || Cheese | Cheese RheologyGuinee, T.P. · 2011
Encyclopedia of Dairy Sciences || Cheese | Cheese AnaloguesGuinee, T.P. · 2011
Reference Module in Food Science || Cheese Analogues ☆Guinee, T.P. · 2016
Reference Module in Food Science || Salting of Cheese ☆Guinee, T.P. · 2016
Reference Module in Food Science || Cheese: Cheese Rheology ☆Guinee, T.P. · 2016
Encyclopedia of Dairy Sciences || Cheese | Salting of CheeseGuinee, T.P. · 2011
Effect of exopolysaccharide produced by isogenic strains of Lactococcus lactis on half-fat Cheddar cheeseN.E. Costa; J.A. Hannon; T.P. Guinee; M.A.E. Auty; P.L.H. McSweeney; T.P. Beresford · 2010