Influence of cooking on the nutritional value of foods. IV. Further data on thiamine, riboflavin and nicotinic acid content of cooked foods.
D003296:Cooking; D005502:Food; D009525:Niacin / Q000032:analysis*; D009539:Nicotinic Acids; D009753:Nutritive Value; D012256:Riboflavin / Q000032:analysis*; D013831:Thiamine / Q000032:analysis*
D009539:Nicotinic Acids; D009525:Niacin; D012256:Riboflavin; D013831:Thiamine
FOOD; NICOTINIC ACID/determination; VITAMIN B1/determination; VITAMIN B2/determination