id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-217	POROCH - SERIȚAN, Maria; POPESCU, Nicoleta – Gabriela	THE RELATIONSHIP BETWEEN NITRITE CONCENTRATION AND COLOUR PARAMETERS DURING STORAGE OF MEAT PRODUCT - SUMMER SAUSAGES	2017	9	.pdf	application/pdf	3974	207	54	Nitrites are used for conservation of meat products, being responsible for colour characteristics, formation of distinct flavours which allows the differentiation from nitrite-free products. The colour reflectance of meat products was focused on determination of L*, a*and b*.	cache/fens-217.pdf	txt/fens-217.txt