Vitamin retention in meat cooked electronically. Thiamine and riboflavin in lamb and bacon.
D000818:Animals; D000971:Antineoplastic Combined Chemotherapy Protocols; D001761:Bleomycin; D003296:Cooking; D004317:Doxorubicin; D006801:Humans; D008130:Lomustine; D008460:Meat / Q000737:chemistry*; D008466:Mechlorethamine; D012256:Riboflavin / Q000737:chemistry*; D012756:Sheep; D013831:Thiamine / Q000737:chemistry*; D014750:Vincristine; D014815:Vitamins
D014815:Vitamins; D001761:Bleomycin; D008466:Mechlorethamine; D014750:Vincristine; D008130:Lomustine; D004317:Doxorubicin; D012256:Riboflavin; D013831:Thiamine
COOKERY; MEAT/chemistry; VITAMIN B 1/chemistry; VITAMIN B 2/chemistry