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		No cover image available Safety Implications of Oxidized Lipids in Muscle Foods by A M Pearson. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: July 1983Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available The Emulsifying Capacity and Stability of Soy Sodium Proteinate,Potassium Caseinate,and Nonfat Dry Milk by A M Pearson. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: December 1965Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available Application of Surface - Response Methodsology to Predicting Optimum Levels of Salt and Sugar in Cured Ham by A M Pearson. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: May 1962Availability: Items available for loan: 1 . Place hold Add to cart (remove)

		No cover image available The Influence of Short Term High Temperature Storage with and Without Oxygen Scavenger on the Acceptability of Precooked Irradiated Meat by A M Pearson. Source: Food TechnologyMaterial type: Text; Format: print ; Literary form: Not fiction Publication details: November 1958Availability: Items available for loan: 1 . Place hold Add to cart (remove)

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