For citations:
Shehab T. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT. Theory and practice of meat processing. 2016;1(4):11-18. https://doi.org/10.21323/2414-438X-2016-1-4-11-18
Shehab T. EFFECT OF COOKING METHODS ON AMINO ACIDS COMPOSITION OF CHICKEN MEAT. Theory and practice of meat processing. 2016;1(4):11-18. https://doi.org/10.21323/2414-438X-2016-1-4-11-18