Your search returned 4 results.

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 (1) . Not available: Checked out (1). Location(s): Call number: TX556.M4 PEA.

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 Greenmount Library (1) . Not available: Checked out (1). Location(s): Call number: 664.07 PEA.

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.

Restructured meat and poultry products

by Pearson, A. M.

Series: Advances in Meat Research ; No. 3Publication details: New York: Van Nostrand Reinhold, 1987Availability: Items available for loan: CAFRE Loughry Library (1) . Location(s): Call number: TX556.M4 PEA.

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