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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. 9 Publication details: Blackie Academic and Professional, 1994 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 PEA, ... 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. 11 Publication details: Blackie Academic and Professional, 1997 Availability: Items available for loan: CAFRE Loughry Library (1)Location, call number: TX556.M4 PEA. Place hold Add to cart (remove)
		Processed meats by Pearson, A. M Edition: 3rd ed. Publication details: London: Chapman and Hall, 1996 Availability: Items available for loan: CAFRE Loughry Library (2)Location, call number: TX556.M4 PEA, ... Place hold Add to cart (remove)

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