Thiamine, riboflavin, and niacin content of chicken tissues, as affected by cooking and frozen storage.
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D000818:Animals; D002645:Chickens; D003296:Cooking; D005615:Freezing; D008460:Meat; D009525:Niacin; D012256:Riboflavin; D013831:Thiamine
D009525:Niacin; D012256:Riboflavin; D013831:Thiamine