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		Quality attributes and their measurement in meat, poultry and fish products by Pearson, A. M [editor] \| Dutson, T. R [editor]. Series: Advances in Meat Research ; No. 9Publication details: Blackie Academic and Professional, 1994Availability: Items available for loan: CAFRE Loughry Library (2) . Location(s): Call number: TX556.M4 PEA. Place hold Add to cart (remove)
		HACCP in meat, poultry and fish processing by Pearson, A. M [editor] \| Dutson, T. R [editor]. Series: Advances in Meat Research ; 10Publication details: Blackie Academic and Professional, 1995Availability: Items available for loan: CAFRE Loughry Library (1) , CAFRE Greenmount Library (1) . Location(s): Call number: TX531 PEA, Call number: 664.07 PEA. Lists: Loughry Food Manufacture. Place hold Add to cart (remove)
		Production and processing of healthy meat, poultry and fish products. by Pearson, A. M [editor] \| Dutson, T. R [editor]. Series: Advances in Meat Research ; No. 11Publication details: Blackie Academic and Professional, 1997Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX556.M4 PEA. Place hold Add to cart (remove)
		Edible meat by-products : advances in meat research volume 5 (Pearson A.M.) by Pearson, A. M [editor] \| Dutson, T. R [editor]. Publication details: Barking : Elsevier Applied Science, 1988Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX556.M4 PEA. Place hold Add to cart (remove)
		Meat and health. Volume 6: advances in meat research - by Pearson, A. M [editor] \| Dutson, T. R [editor]. Publication details: London/New York : Elsevier Applied Science Publishers, 1990Availability: Items available for loan: CAFRE Greenmount Library (1) . Location(s): Call number: 613.28 PEA. Place hold Add to cart (remove)

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