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au.\*:("JOLLEY PD")

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THE ACCUMULATION OF UNACCEPTABLY HIGH LEVELS OF NITRITE IN VACUUM PACKED BACK BACONJOLLEY PD.1979; J. FOOD TECHNOL.; GBR; DA. 1979; VOL. 14; NO 1; PP. 81-87; BIBL. 8 REF.Article

A MODERN DRY-SALTING PROCESS FOR WILTSHIRE BACONTAYLOR AA; SHAW BG; JOLLEY PD et al.1980; J. FOOD TECHNOL.; GBR; DA. 1980; VOL. 15; NO 3; PP. 301-309; BIBL. 4 REF.Article

HOT CURING WILTSHIRE BACONTAYLOR AA; SHAW BG; JOLLEY PD et al.1982; J. FOOD TECHNOL.; ISSN 0022-1163; GBR; DA. 1982; VOL. 17; NO 3; PP. 339-348; BIBL. 14 REF.Article

RABBIT MEAT FOR MANUFACTURING. THE EFFECT OF DIFFERENT POST-SLAUGHTER COOLING TREATMENTS = LA VIANDE DE LAPIN DESTINEE A LA TRANSFORMATION. LES EFFETS DES DIFFERENTS TRAITEMENTS DE REFROIDISSEMENT APRES ABATTAGEJOLLEY PD; LOPES RLT; DRANSFIELD E et al.1983; JOURNAL OF FOOD TECHNOLOGY; ISSN 0022-1163; GBR; DA. 1983; VOL. 18; NO 4; PP. 481-493; BIBL. 25 REF.; 1 FIG./6 TABL.Article

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