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