Practices towards the prevention of osteoporosis. حسب Surakshya Khanal (19949745)

الموضوعات:

Source of healthcare information. حسب Surakshya Khanal (19949745)

الموضوعات:

Individual characteristics of the participants. حسب Surakshya Khanal (19949745)

الموضوعات:

Factors associated with practice regarding osteoporosis among the study participants. حسب Surakshya Khanal (19949745)

الموضوعات:

Factors associated with knowledge regarding osteoporosis among the study participants. حسب Surakshya Khanal (19949745)

الموضوعات:

Attitude regarding osteoporosis among the study participants. حسب Surakshya Khanal (19949745)

الموضوعات:

Knowledge regarding osteoporosis among the study participants. حسب Surakshya Khanal (19949745)

الموضوعات:

Sensory attributes of beef sausages containing different fats and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Fatty acid composition of fats and raw beef. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Composition of beef sausage. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Textural profile of beef sausage containing different fats and roasted at different temperature. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Chemical composition and physicochemical properties of beef sausages containing different fats and roasted at different temperatures. حسب Kazeem Dauda Adeyemi (21181818)

الموضوعات:

Glucose/galactose selectively alters ISG protein not RNA levels in interferon-primed cells. حسب Tyron Chang (9922533)

Descriptive characteristics of the sample. حسب Ronna Bañada (19233063)

الموضوعات: