title: Thiamine and riboflavin retention in beef during roasting, canning, and corning.
authors.forename: H L
authors.initials: HL
authors.lastname: MAYFIELD
authors.forename: M T
authors.initials: MT
authors.lastname: HEDRICK
mesh_terms: D000818:Animals; D002417:Cattle; D006801:Humans; D008460:Meat; D012256:Riboflavin; D013831:Thiamine
chemical_list: D012256:Riboflavin; D013831:Thiamine