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

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

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

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

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

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

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

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

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

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Analyze data. by Xinhui Zhang (1624039)

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Mouse spinal cord injury strike parame. by Xinhui Zhang (1624039)

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NeuN expression and neuronal apoptosis in Sham and severely injured groups. by Xinhui Zhang (1624039)

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Constructing the T10 spinal cord injury model. by Xinhui Zhang (1624039)

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Expression of NeuN and CIRBP proteins in Sham and severely injured groups. by Xinhui Zhang (1624039)

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Expression of IBA1 and CIRBP proteins in Sham and severely injured groups. by Xinhui Zhang (1624039)

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The composition of bacterial (A) and fungal (B) communities of the basal portion and bacterial (C) and fungal (D) communities of the apical portion under different treatments (n = ... by Bing-Nan Zhao (21553401)

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The NMDS plots of bacterial (A) and fungal (B) communities of the basal portion and bacterial (C) and fungal (D) communities of the apical portion based on Bray-Curits distance (n ... by Bing-Nan Zhao (21553401)

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Effects of clonal integration and <i>Bacillus subtilis</i> on ramet number (A, E, I), total stolon length (B, F, J), specific stolon length (C, G, K), and root-shoot ratio (D, H, L... by Bing-Nan Zhao (21553401)

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Effects of clonal integration and <i>Bacillus subtilis</i> on total mass (A, E, I), leaf biomass (B, F, J), stolon biomass (C, G, K), and root biomass (D, H, L) of the basal, apica... by Bing-Nan Zhao (21553401)

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Analysis of variance of the effects of clonal integration, <i>Bacillus subtilis</i>, and their interaction on growth and morphology of the basal portion, the apical portion and the... by Bing-Nan Zhao (21553401)

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