id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-120	AVRĂMIUC, Camelia-Zaraza; AVRĂMIUC, Marcel	THE EVOLUTION OF SOME BIOCHEMICAL INDICES DURING CHILLING OF FOUR FRESHWATER FISH SPECIES	2016	8	.pdf	application/pdf	4148	172	63	In smoked carp samples PI has increased, during chilling, by 21.4% (after 12 hours) and by 100% (after 72 hours), as compared to smoked sample before chilling (p<0.05). VARLET V., PROST C., SÉROT T. - Volatile aldehydes in smoked fish: Analysis methods, occurrence and mechanisms of formation.	cache/fens-120.pdf	txt/fens-120.txt