id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-495	AVRAMIUC, Marcel	THE INFLUENCE OF SLOW THAWING ON EVOLUTION OF SOME BIOCHEMICAL COMPOUNDS IN FROZEN FISHES	2017	6	.pdf	application/pdf	3158	134	61	The comparative evolution of NAA (g %) in fish samples during thawing As seen in the graph, for all fish samples the nitrogen from aminoacids (NAA) values had a similar evolution, that is a significant increase up to 30 hours of thawing, compared to frozen fishes (P<0.05). 3. Results and discussion The values of pH, amino nitrogen, AN (mg %), and nitrogen from aminoacids, NAA (g %) in frozen fish samples are shown in the table 1.	cache/fens-495.pdf	txt/fens-495.txt