id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-158	AVRAMIUC, Marcel	SOME CHEMICAL ASPECTS DURING WHITE CABBAGE PICKLING PROCESS	2016	8	.pdf	application/pdf	3870	135	56	The pH values of cabbage sauce during pickling process Number of days (D) 3 D 5 D 8 D 12 D 15 D 19 D 22 D 26 D Samples pH Cabbage sauce with iodized salt 6.75 6.67 6.07 4.51 4.10 4.02 3.97 3.87 Cabbage sauce with non-iodized salt 6.68 6.45 5.40 4.49 4.15 3.95 3.98 4.15 Minced cabbage sauce with iodized salt 6.13 6.07 4.66 3.90 3.77 3.80 3.81 3.95 Minced cabbage sauce with non-iodized salt 6.00 5.47 4.71 4.10 3.95 3.92 3.96 3.99 From the Table 1 it can see that the pH of cabbage sauce, with iodized salt, showed (after 26 days) the largest decreases: 3.07 units for whole cabbage and 2.99 units for minced one, versus 2.53 units for whole cabbage, and 2.01 units for minced cabbage, in non-iodized salt sauce. Next 15-26 days, the concentration values of non-iodized salt were very close in the both types of pickled cabbage.	cache/fens-158.pdf	txt/fens-158.txt