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HACCP in Meat, Poultry, and Fish Processing
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  • Year: 1995
  • Author: H. E. Bauman (auth.), A. M. Pearson, T. R. Dutson (eds.)
Quality Attributes and their Measurement in Meat, Poultry and Fish Products
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  • Year: 1994
  • Author: (auth.), A. M. Pearson, T. R. Dutson (eds.)
Advances in Meat Research: Meat and Poultry Microbiology
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  • Year: 1986
  • Author: A. M. Pearson, T. R. Dutson (eds.)
Advances in Meat Research: Volume 1 Electrical Stimulation
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  • Year: 1985
  • Author: A. M. Pearson, T. R. Dutson (auth.)
Advances in Meat Research: Volume 1 Electrical Stimulation
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  • Year: 1985
  • Author: A. M. Pearson, T. R. Dutson (auth.)
Production and Processing of Healthy Meat, Poultry and Fish Products
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  • Year: 1997
  • Author: D. A. T. Southgate (auth.), A. M. Pearson, T. R. Dutson (eds.)
Inedible meat by-products
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  • English
  • Year: 1992
  • Author: A. M. Pearson, T. R. Dutson
HACCP in meat, poultry, and fish processing
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  • Year: 1995
  • Author: A M Pearson; Thayne R Dutson
Epstein-Barr Virus and Human Disease
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  • Year: 1987
  • Author: David T. Purtilo M.D (auth.), P. H. Levine, D. V. Ablashi, M. Nonoyama, G. R. Pearson, R. Glaser (eds.)
Developments in Applied Spectroscopy
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  • Year: 1966
  • Author: Ursula M. Cowgill (auth.), L. R. Pearson, E. L. Grove (eds.)
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