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	1.	Collagen as a food / edited by A.M. Pearson, T.R. Dutson and Allen J. Bailey by Pearson, A. M Dutson, T. R Bailey, Allen J Publication details: New York : Van Nostrand Reinhold Co., 1987 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: QP556.C6C6. Place hold
	2.	Connective tissue in meat and meat products Allen J. Bailey and Nicholas D. Light by Bailey, Allen J Light, Nicholas D Publication details: London Elsevier Applied Science 1989 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (1)Call number: TX556.M4B35. Place hold
	3.	Recent advances in the chemistry of meat / the proceedings of a symposium organized by the Food Chemistry Group of the Royal Society of Chemistry and the Food Group of the Society of Chemical Industry, ARC Meat Research Institute, Langford, Bristol 14th-15th April 1983 edited by Allen J. Bailey. by Bailey, Allen J Royal Society of Chemistry, Food Chemistry Group Society of Chemical Industry, Food Group Series: Special publication ; no.47. Publication details: London : The Royal Society of Chemistry, 1984 Availability: Items available for loan: PERPUSTAKAAN TUN SERI LANANG (2)Call number: TX556.M4R4, ... Place hold

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