Between-group differences in 95% Area, Y Sway Amplitude and LFS during postural training. by Cristina Dolciotti (16317330)

Subjects:

Relation between training-related changes in unipedal and bipedal stance. by Cristina Dolciotti (16317330)

Subjects:

Consolidation of training-induced changes in unipedal stance: 95% Area, Y Sway Amplitude and LFS. by Cristina Dolciotti (16317330)

Subjects:

Consolidation of training-induced changes in unipedal stance: Path Length, X Sway Amplitude and Velocity. by Cristina Dolciotti (16317330)

Subjects:

Time course of 95% Area, X and Y Amplitude Sway during postural training. by Cristina Dolciotti (16317330)

Subjects:

Correlations between unipedal and bipedal stance parameters recorded at the beginning of the training and of the control session. by Cristina Dolciotti (16317330)

Subjects:

Flow diagram. by Cristina Dolciotti (16317330)

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

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

Subjects:

The change of disease burden of CRD by sex in Fujian, 1990-2021. by Yanrong Yin (14292683)

Subjects:

The change of disease burden of CRD by age groups in Fujian, 1990-2021. by Yanrong Yin (14292683)

Subjects: