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Processed Meats

by Pearson.

Material type: Text Text; Format: print ; Literary form: Not fiction Publication details: New Delhi CBS Publication & Distributors 1997Availability: Items available for loan: 3 Call number: 664.9 PEA, ... Items available for reference: Not For Loan (1) Call number: 664.92 PEA.

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Safety Implications of Oxidized Lipids in Muscle Foods

by A M Pearson.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: July 1983Availability: Items available for loan: 1 .

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The Emulsifying Capacity and Stability of Soy Sodium Proteinate,Potassium Caseinate,and Nonfat Dry Milk

by A M Pearson.

Source: Food TechnologyMaterial type: Text Text; Format: print ; Literary form: Not fiction Publication details: December 1965Availability: Items available for loan: 1 .

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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 Text; Format: print ; Literary form: Not fiction Publication details: May 1962Availability: Items available for loan: 1 .

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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 Text; Format: print ; Literary form: Not fiction Publication details: November 1958Availability: Items available for loan: 1 .

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