Muscle And Meat Biochemistry

By A. M. Pearson, R. B. Young

Muscle and Meat Biochemistry

Iron Compounds In Organic Synthesis

By A. M. Pearson, Anthony J. Pearson

Since the 1950s, the number and nature of organometallic compounds that are known has increased at a bewildering pace. Organoiron compounds have played a central role in the development of the subj...

Advances In Meat Research

By A. M. Pearson, T. R. Butson, A. M Pearson, Thayne R Dutson, A. M. Pearson, T. R. Butson, Albert Marchant Pearson

Processed Meats

By A. M. Pearson, T. A. Gillett, Tedford A. Gillett, A. M. Pearson, T. A. Gillett (Auth.)

This third edition has been extensively revised with new and updated information. In addition, two new chapters have been added: Chapter 12, "Herbs, Spices, and Condiments" covering their uses in p...

Advances In Meat Res 3 Restructured 1092

By A. M. Pearson, Albert M., T R, Pearson, Dutson

Advances In Meat Research: Collagen As A Food

By A. M. Pearson, T.R. Dutson

Processed Meats

By A. M. Pearson, F. W. Tauber

Quality Attributes And Their Measurement In Meat Poultry And Fish Products

By A. M. Pearson, A.M., Pearson

HACCP In Meat, Poultry And Fish Processing

By A. M. Pearson, A. M. Pearson And T. R. Dutson

Since its development by The Pillsbury Company as part of the US space program, the HACCP (hazard analysis critical control point) system has become the most important technique for the identificat...

Production And Processing Of Healthy Meat, Poultry And Fish Products (Advances In Meat Research (11))

By A. M. Pearson, T.R. Dutson

There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. Food manufacturers need to be able to produce meat, p...