title: THIAMINE AND RIBOFLAVIN RETENTION IN BROILED MEAT.
mesh_terms: D003296:Cooking; D005504:Food Analysis; D006801:Humans; D008460:Meat; D012256:Riboflavin; D013831:Thiamine
chemical_list: D012256:Riboflavin; D013831:Thiamine
keywords: COOKERY; FOOD ANALYSIS; MEAT; RIBOFLAVIN; THIAMINE