Influence of cooking on the nutritional value of foods.  I.  Thiamine content of some cooked foods.
D003296:Cooking; D005502:Food; D006358:Hot Temperature; D006801:Humans; D009753:Nutritive Value; D013831:Thiamine / Q000032:analysis*
D013831:Thiamine
FOOD; HEAT/effects; VITAMIN B1/determination