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1.	Image from Amazon.com	Quality attributes and their measurement in meat, poultry and fish p roducts / edited by A.M. Pearson and T.R. Dutson by Dutson, Thayne R, 1942- Pearson, A. M. (Albert Marchant), 1916- Series: Advances in meat research series ; 9 Material type: Text; Format: print ; Literary form: Not fiction Publication details: Gaitherburg, Maryland: Aspen Publishers , 1999 Availability: Items available for loan: Faculty of Veterinary Medicine - Book Bank (1)Call number: 664.907 QUA. School of Food Technology, Nutrition and Bioengineering (1)Call number: 664.907 QUA. Place hold Save to lists Add to cart (remove)
2.	Image from Amazon.com	Quality attributions and their measurement in meat, poultry and fish products / edited by A.M.Pearson, T.R.Dutson by Pearson, A. M. (Albert Marchant), 1916- Dutson, Thayne R, 1942- Material type: Text; Format: print ; Literary form: Not fiction Publication details: London : Blackie Academics & Professional, 1994 Availability: Items available for loan: Main Library - IDA (1). Place hold Save to lists Add to cart (remove)
3.	Image from Amazon.com	HACCP in meat, poultry, and fish processing / edited by A. M. Pea rson and T. R. Dutson. by Pearson, A. M. (Albert Marchant), 1916- Dutson, Thayne R, 1942- Series: Advances in meat research ; v. 10 \| Advances in meat research (London, England) ; v. 10 Edition: 1st ed. Material type: Text Publication details: London ; New York : Blackie Academic & Professional, 1995 Availability: Items available for loan: Faculty of Science-Book Bank (1)Call number: 664.02 HAZ. Place hold Save to lists Add to cart (remove)
4.	Image from Amazon.com	HACCP in meat, poultry, and fish processing / edited by A. M. Pea rson and T. R. Dutson. by Pearson, A. M. (Albert Marchant), 1916- Dutson, Thayne R, 1942- Series: Advances in meat research ; v. 10 \| Advances in meat research (London, England) ; v. 10 Edition: 1st ed. Material type: Text Publication details: London ; New York : Blackie Academic & Professional, 1995 Availability: No items available. Save to lists Add to cart (remove)
5.	Image from Amazon.com	HACCP in meat, poultry, and fish processing / edited by A. M. Pea rson and T. R. Dutson. by Pearson, A. M. (Albert Marchant), 1916- Dutson, Thayne R, 1942- Series: Advances in meat research ; v. 10 \| Advances in meat research (London, England) ; v. 10 Edition: 1st ed. Material type: Text Publication details: London ; New York : Blackie Academic & Professional, 1995 Availability: No items available. Save to lists Add to cart (remove)
6.	Image from Amazon.com	HACCP in meat, poultry, and fish processing / edited by A. M. Pea rson and T. R. Dutson. by Pearson, A. M. (Albert Marchant), 1916- Dutson, Thayne R, 1942- Series: Advances in meat research ; v. 10 \| Advances in meat research (London, England) ; v. 10 Edition: 1st ed. Material type: Text Publication details: London ; New York : Blackie Academic & Professional, 1995 Availability: No items available. Save to lists Add to cart (remove)
7.	Image from Amazon.com	HACCP in meat, poultry, and fish processing / edited by A. M. Pea rson and T. R. Dutson. by Pearson, A. M. (Albert Marchant), 1916- Dutson, Thayne R, 1942- Series: Advances in meat research ; v. 10 \| Advances in meat research (London, England) ; v. 10 Edition: 1st ed. Material type: Text Publication details: London ; New York : Blackie Academic & Professional, 1995 Availability: No items available. Save to lists Add to cart (remove)
8.	Image from Amazon.com	HACCP in meat, poultry, and fish processing / edited by A. M. Pea rson and T. R. Dutson. by Pearson, A. M. (Albert Marchant), 1916- Dutson, Thayne R, 1942- Series: Advances in meat research ; v. 10 \| Advances in meat research (London, England) ; v. 10 Edition: 1st ed. Material type: Text Publication details: London ; New York : Blackie Academic & Professional, 1995 Availability: No items available. Save to lists Add to cart (remove)