TY  - BOOK
AU  - Pearson,A.M.
TI  - Quality attributes and their measurement in meat, poultry and fish products
SN  - 0751401854
PY  - 1994///
CY  - London
PB  - Blackie Academic & Professional
KW  - Poultry
KW  - Quality
KW  - Fishes
KW  - Dutson, T. R
KW  - Meat
ER  -