The retention of thiamin and riboflavin in beef cuts during braising, frying, and broiling.
TUCKER
R E
RE
HINMAN
W F
WF
HALLIDAY
E G
EG
D000818:Animals; D002417:Cattle; D003296:Cooking; D006801:Humans; D008460:Meat; D012256:Riboflavin; D013831:Thiamine; D014815:Vitamins
D014815:Vitamins; D012256:Riboflavin; D013831:Thiamine