Pearson, A. M. Dutson, T. R. <br/><br/>
Production and processing of healthy meat, poultry and fish products. 

 -  Blackie Academic and Professional,  1997 
 - Advances in Meat Research,   No. 11 .
<br/><br/><label>ISBN: </label>0751403903 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food processing<br/>Meat processing<br/>Meat hygiene<br/>Fish processing<br/>Dietary intake<br/>Low fat meat products<br/>Fat content<br/>Cholesterol<br/>Food additives<br/>Poultry meat processing<br/>Poultry meat hygiene<br/>Fish health<br/>Salt content<br/>Microbial processes
<br/><br/><label>Subjects--Facted Index Terms: </label><br/>Food processing, food research, food technology
<br/><br/><label>LC Class. No.: </label>TX556.M4(11105) 
<br/><br/><label>Dewey Class. No.: </label>664.907