Mean AIV-H9N2 shedding titer (Log₁₀) in oropharyngeal swabs. by Oumayma Arbani (21001472)

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Mean scores, standard deviations, and significance on key measures and subscales by gender group. by Silas Manning (22693338)

Introgression decreases allelic shuffling. by Enrique J. Schwarzkopf (6579275)

The mean histogram of each index of recycled asphalt. by Ying Fang (147352)

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Experiment setting. by Chengmin Zhou (14554562)

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Experimental flow. by Chengmin Zhou (14554562)

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Example of Group C scene material. by Chengmin Zhou (14554562)

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SAGAT Assessment Sample Questions. by Chengmin Zhou (14554562)

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3x3 Latin square design. by Chengmin Zhou (14554562)

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WT data of set A398E/V and set M1425V/I pooled for better comparison. by Yousra El Ghaleb (22075892)

The mean scores of epidermis and dermis healing processes in burned rats after 10 and 21 days treatment with silver sulfadiazine 1% (silver), opium 0.05% (OP 0.05%), opium 0.5% (OP... by Omid Mehrpour (9385929)

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Geometric mean anti-<i>Na</i>-GST-1 IgG levels over time by vaccine group, as measured by ELISA (Arbitrary Units). by David J. Diemert (8135568)

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AO/EtBr Staining of Cancer cell lines: <i>To check whether vitamin D3 promoted cell death in cancer cells, a dual staining protocol was implemented as detailed in the methods secti... by Vidya G. Bettada (22208808)

Higher sampling flow rates result in higher viral recovery. by Eloise Parry-Nweye (7548998)

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

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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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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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