title: Retention of thiamine, riboflavin, and niacin in pork hearts and beef kidneys.
authors.forename: R M
authors.initials: RM
authors.lastname: GRISWOLD
authors.forename: L M
authors.initials: LM
authors.lastname: JANS
authors.forename: E G
authors.initials: EG
authors.lastname: HALLIDAY
mesh_terms: D000818:Animals; D006801:Humans; D008460:Meat; D009525:Niacin; D012256:Riboflavin; D013552:Swine; D013831:Thiamine; D014815:Vitamins
chemical_list: D014815:Vitamins; D009525:Niacin; D012256:Riboflavin; D013831:Thiamine
keywords: MEAT/vitamin content