title: Thiamine, riboflavin, and niacin content of chicken tissues, as affected by cooking and frozen storage.
authors.forename: A F
authors.initials: AF
authors.lastname: MORGAN
authors.forename: L E
authors.initials: LE
authors.lastname: KIDDER
mesh_terms: D000818:Animals; D002645:Chickens; D003296:Cooking; D005615:Freezing; D008460:Meat; D009525:Niacin; D012256:Riboflavin; D013831:Thiamine
chemical_list: D009525:Niacin; D012256:Riboflavin; D013831:Thiamine