id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
animalrev-2	M, Stancheva ; A, Merdzhanova ; B, Galunska ; A.D, Dobreva 	The Effect of Steaming Process on Fat Soluble Vitamins Content and Fatty Acid Profile in Bluefish and Rainbow Trout Fillets	2014	10	.pdf	application/pdf	4884	295	66	Meanwhile, in the Western society and Bulgaria consumption of raw fish is rare. Our data for cholecalciferol content in raw fish tissue (table 2) are in accordance with the data given by Mattila et al. for vitamin D3 content (0.28 - 47.7 µg.100g-1 raw tissue) in fishes	cache/animalrev-2.pdf	txt/animalrev-2.txt