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2. M. Shimizu and H. Yamada, in “Methods of Enzymatic Analysis,” Vol. VIII, ed. by H. V. Bergmeyer, VCH Verlagsgesellschaft, Weinheim, FRG., 1985, pp. 19–25.
3. G. W. Snedecor and W. G. Cochran, in “Statistical Methods,” 7th Ed., Iowa State University Press, Ames, IA, 1980, pp. 39–63.
4. Resource Council, Science and Technology Agency, Japan, “Standard Tables of Food Composition in Japan. Amino Acid Composition of Foods,” Revised Edition. The Printing Bureau, The Ministry of Finance, Tokyo, 1986, pp. Ill–155.