id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-98	DRĂGHICI, Olga; TOADER, Alina; ANDRĂŞESCU, Daniela Oana	THE EFFECT OF ULTRASONIC DURING NaCl AND KCl MEAT BRINING	2016	5	.pdf	application/pdf	2613	156	65	In the case of pork preserved in brine 5% and subjected to ultrasonic treatment, Cl ions concentration values were 1.91% in NaCl solution and 2.20% in KCl solution. For beef, the highest variation has been reported in favor of K for ultrasound treatment in 5% concentration, namely 1.77% in NaCl solution, respectively 2.66% in KCl solution.	cache/fens-98.pdf	txt/fens-98.txt