Relevant parameters fitted by Pei model. by YongHe Liu (20477123)

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Performance index of fly ash. by YongHe Liu (20477123)

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

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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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This figure is the PRISMA used in synthesis of the systematic review. by Aahan Arif (20189512)

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This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

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Variation of T₂ spectrum of 0.38 water–binder ratio of concrete during F–T process under −3 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

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

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Relationship curves fitted by Pei model: (a) standard curing; (b) 5 °C curing; (c) −3 °C. by YongHe Liu (20477123)

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This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

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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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Variation of T₂ spectrum of 0.38 water–binder ratio of concrete during F–T process under 5 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

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Performance index of mineral powder. by YongHe Liu (20477123)

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Characteristics of included studies, mental health outcomes recorded, and study tools used. by Aahan Arif (20189512)

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Relevant parameters fitted by Bai model. by YongHe Liu (20477123)

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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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Variation of MLR of concrete under three curing conditions after F–T: (a) standard curing; (b) 5 °C curing; (c) −3 °C curing. by YongHe Liu (20477123)

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Relationship between <i>β</i>₁ and <i>β</i>₂ and compressive strength. by YongHe Liu (20477123)

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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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