A. M. Pearson

Production and processing of healthy meat, poultry and fish products

HACCP in meat, poultry and fish processing

Collagen as a food

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

Meat and poultry microbiology

Growth regulation in farm animals

Advances in Meat Research

1986

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

1989

Inedible Meat By-Products (Advances in Meat Research, Vol 8)

1992

Muscle and meat biochemistry

1989

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

1994

Iron Compounds in Organic Synthesis (Best Synthetic Methods)

1994

Processed meats

1984

Meat and Poultry Research (Advances in Meat Research)