Thiamine and riboflavin retention in cooked variety meats.
D003296:Cooking; D005223:Fats / Q000032:analysis; D008460:Meat / Q000032:analysis*; D008722:Methods; D012256:Riboflavin / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*
D005223:Fats; D012256:Riboflavin; D013831:Thiamine