P. D. Jolley

发表

13 – REFORMED MEAT PRODUCTS—FUNDAMENTAL CONCEPTS AND NEW DEVELOPMENTS

P. Purslow, P. D. Jolley, 1988 .

Technical note: The effect of temperature and raw material on the size distribution of meat particles pre-broken by grinding

P. B. Newman, L. D. Hall, P. D. Jolley, 2007 .

Rabbit meat for manufacturing The effect of different post‐slaughter cooling treatments

E. Dransfield, P. D. Jolley, G. Perry, 2007 .

Investigation of methods to detect mechanically recovered meat in meat products - II: Gel electrophoresis.

P. D. Jolley, K. Hargin, R. Ian Richardson, 1995, Meat science.

The amount and composition of the proteins in drip from stored pig meat.

P. D. Jolley, P. Warriss, A. Savage, 1990, Meat science.

The effect of salt and pyrophosphate on the structure of meat

P. D. Jolley, G. Offer, C. Voyle, 1984 .

Rabbit transport and its effects on meat quality.

P. D. Jolley, 1990 .

Microscopal Observations on the Structure of Bacon

P. D. Jolley, G. Offer, C. Voyle, 1986 .

Particle Characteristics of Flake-Cut Meat

P. D. Jolley, P. Sheard, C. Voyle, 1990 .

Microscopal Observations on the Structure of

P. D. Jolley, C. Voyle, Bacon, 2015 .

Influence of temperature on the rate of post-mortem metabolism and water-holding capacity of bovine neck muscles.

K. Honikel, P. D. Jolley, R. Hamm, 1981, Meat science.

The influence of varying degrees of adhesion as determined by mechanical tests on the sensory and consumer acceptance of a meat product.

P. Purslow, G. Nute, P. D. Jolley, 1990, Meat science.

A modern dry‐salting process for Wiltshire bacon

B. G. Shaw, P. D. Jolley, A. A. Taylor, 2007 .

The accumulation of unacceptably high levels of nitrite in vacuum packed back bacon

P. D. Jolley, 2007 .