Quality attributes and their measurement in meat, poultry and fish products / 
edited by A.M. Pearson and T.R. Dutson. 
 - 1st ed. 
 - London :  Blackie Academic & Professional,  1994. 
 - xvii, 505 p. 
 - Advances in meat research series ;  v. 9 .
<br/><br/><label>ISBN: </label>0751401854 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Poultry--Quality.<br/>Fishes--Quality.<br/>Dutson, T. R.<br/>Meat--Quality