title: [Changes in some indices of the food value of meat during heating by ultrahigh frequency waves].
mesh_terms: 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
chemical_list: D009536:Niacinamide; D012256:Riboflavin; D013831:Thiamine
vernacular_title: Izmenenie nekotorykh pokazateleĭ pishchevoĭ tsennosti miasa pri sverkhvysokochstotnom nagrevanii.