Thiamine, riboflavin, and niacin content of turkey tissues as affected by storage and cooking.
D000818:Animals; D003296:Cooking; D008460:Meat; D009525:Niacin; D012256:Riboflavin; D013831:Thiamine; D014422:Turkeys
D009525:Niacin; D012256:Riboflavin; D013831:Thiamine
MEAT