[Changes in some indices of the food value of meat during heating by ultrahigh frequency waves].
D000818:Animals; D002417:Cattle; D003296:Cooking; D005470:Fluorometry; D005504:Food Analysis; D006358:Hot Temperature; D008460:Meat / Q000032:analysis*; D009536:Niacinamide / Q000032:analysis; D009747:Nutritional Physiological Phenomena; D011846:Radio Waves; D012256:Riboflavin / Q000032:analysis; D013831:Thiamine / Q000032:analysis
D009536:Niacinamide; D012256:Riboflavin; D013831:Thiamine
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