Influence of cooking on foodstuffs.
D000818:Animals; D001205:Ascorbic Acid; D001939:Bread; D002273:Carcinogens; D002606:Charcoal; D002784:Cholesterol; D003069:Coffee; D003296:Cooking; D004041:Dietary Fats / Q000378:metabolism; D004044:Dietary Proteins / Q000378:metabolism; D002523:Edible Grain; D005223:Fats / Q000633:toxicity; D005399:Fishes; D005502:Food; D006358:Hot Temperature; D006801:Humans; D008460:Meat; D008892:Milk; D009005:Monosaccharides; D009696:Nucleic Acids; D009747:Nutritional Physiological Phenomena; D009754:Nuts; D009844:Oligosaccharides; D010084:Oxidation-Reduction; D011108:Polymers / Q000633:toxicity; D011489:Protein Denaturation; D051381:Rats; D013213:Starch; D014803:Vitamin B Complex; D014815:Vitamins
D002273:Carcinogens; D003069:Coffee; D004041:Dietary Fats; D004044:Dietary Proteins; D005223:Fats; D009005:Monosaccharides; D009696:Nucleic Acids; D009844:Oligosaccharides; D011108:Polymers; D014815:Vitamins; D014803:Vitamin B Complex; D002606:Charcoal; D013213:Starch; D002784:Cholesterol; D001205:Ascorbic Acid