title: Cooking losses, tenderness, palatability, and thiamine and riboflavin content of beef as affected by roasting, pressure saucepan cooking, and broiling.
authors.forename: R K
authors.initials: RK
authors.lastname: CLARK
authors.forename: F O
authors.initials: FO
authors.lastname: VAN DUYNE
mesh_terms: D000818:Animals; D002417:Cattle; D003296:Cooking; D008460:Meat; D011312:Pressure; D012256:Riboflavin; D013831:Thiamine
chemical_list: D012256:Riboflavin; D013831:Thiamine
keywords: BEEF; COOKING