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	1.	HACCP of meat, poultry and fish processing / edited by A.M. Pearson and T.R. Dutson. by Pearson, A. M Dutson, T. R Series: Advances in meat research ; v. 10 Material type: Text; Format: print ; Literary form: Not fiction Publication details: London : Blackie Academic & Professional, 1995 Availability: Items available for loan: Matheson Library (1)Call number: 363.1929 H428. Place hold Add to cart (remove)
	2.	Quality attributes and their measurement in meat, poultry and fish products / edited by A.M. Pearson and T.R. Dutson. by Pearson, A. M Series: Advances in meat research series ; v. 9 Edition: 1st ed. Material type: Text; Format: print ; Literary form: Not fiction Publication details: London : Blackie Academic & Professional, 1994 Availability: Not available: Matheson Library: Lost (1). Add to cart (remove)

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