The 1 linked reference 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. AOAC. International (2000). Official methods of analysis of AOAC International (17th ed.). Gaithersburg, MD, USA: Association of Analytical Communities.