id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-410	BASTON, Octavian; BARNA, Octavian; VASILE, Aida	FRESHNESS EVALUATION OF CHICKEN MEAT USING MICROBIOTA AND BIOGENIC AMINE INDEX	2017	6	.pdf	application/pdf	2722	128	49	Cadaverine and putrescine were detected beginning with the third day of storage and they had the highest values after a week refrigeration of chicken meat. The purposes of the study are: - determination of microbiota variation from chicken meat, concerning total viable counts, psychotrophic microorganisms and Pseudomonas spp at refrigerated raw chicken meat storage; - evaluation of freshness of the refrigerated chicken meat using biogenic amine index.	cache/fens-410.pdf	txt/fens-410.txt