Thiamin and riboflavin in cooked and frozen, reheated turkey. Gas vs. microwave ovens.
D000818:Animals; D001834:Body Water; D003296:Cooking; D005223:Fats / Q000032:analysis; D005519:Food Preservation; D005615:Freezing; D005740:Gases; D006358:Hot Temperature; D008872:Microwaves; D009132:Muscles / Q000032:analysis; D011202:Poultry Products / Q000032:analysis*; D012256:Riboflavin / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*; D014422:Turkeys
D005223:Fats; D005740:Gases; D012256:Riboflavin; D013831:Thiamine