The 12 references in paper Thanaa Shehab, Танаа Шехаб (2016) “ВЛИЯНИЕ СПОСОБОВ ПРИГОТОВЛЕНИЯ НА АМИНОКИСЛОТНЫЙ СОСТАВ МЯСА ПТИЦЫ // EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT” / spz:neicon:meat:y:2016:i:4:p:11-18

1
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Abd EL-wahed W.A.H. (1986). Effect of preparation and cooking methods on the constituents and characteristics of poultry meat. PH.D. Thesis , Faculty of Agric., Cairo univ.
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Alfaia, C.M.G.A.; Alves, S.P.A.; Lopes,A.F.; Fernandes, M.J.E.; Costa,A.S.H.; Castro, M.L.F.; fonts, C.M.G.A.; Bessa, R.J.B.,& Prates, J.A.M.(2010). Effect of household cooking methods on fatty acids conjugated isomers of linoleic acid and nutritional quality of beef intramuscular fat. Meat Scince, 84,769–777.
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AOAC. International (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersburg, MD, USA: Association of Analytical Communities.
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Barr, A. J.; Goodnight, J.H.; Sall, J. P. and Helwig, J.T. (1976). “A Users Guide SAS 76” SAS Institute, Raleigh, N.C.; U.S.A.
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Hamm, D.(1981). Amino acid composition of breast and thigh meat from broilers produced in four locations of United States. J.Food Sci., 46: 1122–1124.
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Happich, M.L.; Whitmore, R.A.; Feairheller, S.; Taylar, M.M.; Swift, C.E.; Naghaski, J.; Booth A.N. and Alsmyer, R.H. (1975). Composition and protein efficiency ratio of partially defatted chopped beef and partially deffated beef fatty tissue and combinations with selected proteins. J. Food Sci., 40: 35–40.
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Lea, C.H.; McForlane, J.J. and Parr,L.J. (1960). Chemical changes in meat due processing. J. Sci. Food Agric., 11: 690–695.
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Macy, R.L. Jr.; Naurman, H.D. and Bailey, M.F. (1964). Soluble flavor odor precursors of meat. 1-Qualitative study of certain amino acids, carbohydrates, non-amino acid nitrogen compound and phosphoric acid esters of beef, Pork and lamb. J. Food Sci. 29: 136–148.
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Mills, E.N.C. and Morgan M.R.A. (1990). Using biotechnology in the assessment of food quality. Food Technology Intr. Europ. Ed. Turner, A. Aterling publication International Ltd. P. 227.
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Moawad, R.K. (1987). Effect of freezing and cooking on the chemical composition and biological quality of beef meat. MSc. Thesis, Faculty of Agric., Cairo Univ. Conclusion The obtained results from this study could be summa-
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