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Production and processing of healthy meat, poultry and fish products by
  • Pearson, A.M., edit
  • Dutson, T.R., edit
Series: Advances and meat research ; 11
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Gran Bretaña : Chapman & Hall, 1997
Availability: Items available for loan: Biblioteca Pedro Arrupe (1)Call number: TX 556 M4 P76.

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Haccp in meat, poultry and fish procesing by
  • Pearson, A.M., edit
  • Dutson, T.R., edit
Series: Advances in meat research : 10
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Gran Bretaña : Chapman & Hall, 1995
Availability: Items available for loan: Biblioteca Pedro Arrupe (1)Call number: TS 1975 H322.

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Quality attributes and their measurement in meat, poultry and fish products by
  • Pearson, A.M., edit
  • Dutson, T.R., edit
Series: Advances in meat research ; 9
Material type: Text Text; Format: print ; Literary form: Not fiction
Publication details: Gran Bretaña : Chapman & Hall, 1994
Availability: Items available for loan: Biblioteca Pedro Arrupe (1)Call number: TS 1975 Q835.

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