The effect of autolytic changes in meat and of other ingredients added for technological reasons on changes in the content of available lysine, methionine and cystein in sterilized canned meats
Janitz, W. (Landwirtschaftliche Univ. Poznan (Poland). Inst. fuer Ernaehrungsforschung)
Published in Die Fleischwirtschaft (01.11.1980)
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Published in Die Fleischwirtschaft (01.11.1980)
Magazine Article
The influence of technological measures on the reaction of oxidized fats with meat proteins. 1. Qualitative and quantitative changes in fat/protein complexes
Janitz, W. (Landwirtschaftliche Universitaet Poznan (Poland). Institut fuer Ernaehrungsforschung), Pyrcz, J, Grzeskowiak, B, Berghofer, E
Published in Die Fleischwirtschaft (01.02.1990)
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Published in Die Fleischwirtschaft (01.02.1990)
Magazine Article
Effect of lipid hydroperoxides on animal proteins under conditions of storage and food preparation
Pokorný, J, Davídek, J, Novotná, E, Valentová, H, Janitz, W, Kmínek, M
Published in Die Nahrung (1986)
Published in Die Nahrung (1986)
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Journal Article
Extracts from rosemary and sage as natural antioxidants for fats and oils (Review)
Pokorny, J, Reblova, Z. (Vysoka Skola Chemicko-technologicka, Prague (Czech Republic). Ustav Chemie a Analyzy Potravin), Janitz, W
Published in Czech Journal of Food Sciences (01.12.1998)
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Published in Czech Journal of Food Sciences (01.12.1998)
Journal Article