Cooking losses, tenderness, palatability, and thiamine and riboflavin content of beef as affected by roasting, pressure saucepan cooking, and broiling.
D000818:Animals; D002417:Cattle; D003296:Cooking; D008460:Meat; D011312:Pressure; D012256:Riboflavin; D013831:Thiamine
D012256:Riboflavin; D013831:Thiamine
BEEF; COOKING