Canadian Wiltshire bacon; effects of curing and cooking on the thiamine, riboflavin, and niacin contents of longissimus dorsi muscles.
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D000971:Antineoplastic Combined Chemotherapy Protocols; D001761:Bleomycin; D002170:Canada; D003296:Cooking; D004317:Doxorubicin; D008130:Lomustine; D008466:Mechlorethamine; D009525:Niacin; D012256:Riboflavin; D013831:Thiamine; D014750:Vincristine; D014815:Vitamins
D014815:Vitamins; D001761:Bleomycin; D009525:Niacin; D008466:Mechlorethamine; D014750:Vincristine; D008130:Lomustine; D004317:Doxorubicin; D012256:Riboflavin; D013831:Thiamine