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A. M. Pearson

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1916

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Processed meats

by A. M. Pearson First published in 1984 — 4 editions

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HACCP in Meat, Poultry, and Fish Processing

by A. M. Pearson and T. R. Dutson First published in 1995 — 4 editions

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Growth regulation in farm animals

by A. M. Pearson and Thayne R. Dutson First published in 1991 — 2 editions

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Iron Compounds in Organic Synthesis (Best Synthetic Methods)

by A. M. Pearson First published in 1994 — 2 editions
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Collagen as a food

by A. M. Pearson, Thayne R. Dutson, Allen J. Bailey, and T. R. Dutson First published in 1987 — 2 editions

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Advances in Meat Research: Meat and Poultry Microbiology (Advances in Meat Research)

by A. M. Pearson First published in 1986 — 1 edition

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Meat and Health (Advances in Meat Research, Vol 6)

by A. M. Pearson and T. R. Dutson First published in 1990 — 1 edition

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Quality Attributes and Their Measurement in Meat, Poultry and Fish Products (Advances in Meat Research, Vol 9)

by A. M. Pearson First published in 1994 — 1 edition

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Edible Meat By-Products (Advances in Meat Research, Vol 5)

by A. M. Pearson First published in 1989 — 1 edition
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Inedible Meat By-Products (Advances in Meat Research, Vol 8)

by A. M. Pearson First published in 1992 — 1 edition

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Muscle and meat biochemistry

by A. M. Pearson First published in 1989 — 1 edition

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Advances in Meat Research: Meat and Poultry Microbiology

by A. M. Pearson and T. R. Butson First published in 1986 — 1 edition

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Quality attributes and their measurement in meat, poultry and fish products

by A. M. Pearson and T. R. Dutson First published in 1994 — 1 edition

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Meat and poultry microbiology

by A. M. Pearson and Thayne R. Dutson First published in 1986 — 1 edition

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Production and processing of healthy meat, poultry and fish products

by A. M. Pearson and Thayne R. Dutson First published in 1997 — 1 edition

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ID Numbers

OLID: OL445473A

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