Royal Society of Chemistry · Woodhead Publishing
| title | ISBN-13 (ISBN-10) | year of publica- tion | other author(s) |
|---|---|---|---|
| Meat Processing: Improving Quality | 978-1-85573-583-5 (1-85573-583-0) | 2002 | J. Kerry |
| The Chemistry of Muscle-based Foods | 978-0-85186-237-8 (0-85186-237-3) | 1992 | D E Johnston · M K Knight |