Table 3. F-values for the protein and essential amino acid contents of chicken parts and cooking methods

Protein & Amino acids	Part		Cooking methods		Part * Cooing methods
	F	p-value	F	p-value	F	p-value
Protein	76.43	***1)	30.26	***	2.12	*
Essential amino acids
Arg	29.88	***	32.39	***	2.28	*
His	260.3	***	39.7	***	3.53	**
Ile	33.48	***	12.61	***	2.24	*
Leu	6.95	**	3.34	**	0.32	NS
Lys	9.21	**	5.07	***	0.47	NS
Met	65.12	***	16.29	***	1.94	NS
Phe	22.51	***	9.82	***	0.82	NS
Thre	48.33	***	20.15	***	1.5	NS
Val	27.26	***	15.65	***	2.24	*