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	1.	Chemical and organoleptic changes in poultry meat resulting from the growth of psychrophylic spoilage bacteria at 1 degree C. 4. Changes in the muscle lipid. [electronic resource] by Fishwick, M J Lea, C H Producer: 19700204 In: British poultry science vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	2.	Unearthing the conflicts between carer and custodian: implications of participation in Section 16 hearings under the Mental Health (Compulsory Assessment and Treatment) Act (1992). [electronic resource] by Fishwick, M Tait, B O'Brien, A J Producer: 20020111 In: The Australian and New Zealand journal of mental health nursing vol. 10 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	3.	Can a workplace preventive programme affect periodontal health? [electronic resource] by Fishwick, M R Ashley, F P Wilson, R F Producer: 19980615 In: British dental journal vol. 184 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)
	4.	OFF-FLAVOUR OF DEHYDRATED CARROT STORED IN OXYGEN. [electronic resource] by AYERS, J E FISHWICK, M J LAND, D G SWAIN, T Producer: 19961201 In: Nature vol. 203 Online resources: Available from publisher's website Availability: No items available. Save to lists Add to cart (remove)

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