Search alternatives:
significantly better » significantly greater (Expand Search), significantly higher (Expand Search), significantly lower (Expand Search)
better increases » greater increases (Expand Search), center increased (Expand Search), fetuses increases (Expand Search)
greater decrease » greater increase (Expand Search), greater increases (Expand Search), rate decreased (Expand Search)
lower decrease » linear decrease (Expand Search), larger decrease (Expand Search), teer decrease (Expand Search)
Showing 21 - 40 results of 30,081 for search '(( significantly better increases ) OR ( significantly ((lower decrease) OR (greater decrease)) ))', query time: 0.88s Refine Results
  1. 21
    Fig 8 -

    Fig 8 - by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  2. 22
    Differences in bacterial community composition at the class level.

    Differences in bacterial community composition at the class level. by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  3. 23
    Differences in PGPRs abundance under the three regeneration methods.

    Differences in PGPRs abundance under the three regeneration methods. by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  4. 24
    PCoA analysis of the bacterial community based on Bray–Curtis distance.

    PCoA analysis of the bacterial community based on Bray–Curtis distance. by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  5. 25
    Circos diagram of the composition and distribution ratio of the dominant bacteria under the three regeneration methods.

    Circos diagram of the composition and distribution ratio of the dominant bacteria under the three regeneration methods. by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  6. 26
    OTU number for the three regeneration methods.

    OTU number for the three regeneration methods. by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  7. 27
    Relative abundances of bacterial communities at the phylum level under the three regeneration methods.

    Relative abundances of bacterial communities at the phylum level under the three regeneration methods. by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  8. 28
    Growth indices of poplar 107 under the three regeneration methods in different years.

    Growth indices of poplar 107 under the three regeneration methods in different years. by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  9. 29
    Bacterial α-diversity indices of the three regeneration methods.

    Bacterial α-diversity indices of the three regeneration methods. by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  10. 30
    Sample numbers of all samples.

    Sample numbers of all samples. by Yanyan Fu (625732)

    Published 2022
    Subjects:
    Save to List
    Saved in:
  11. 31
    Sensory attributes of beef sausages containing different fats and cooked at different temperatures.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  12. 32
    Cholesterol and Cholesterol oxides in beef sausages containing different fats and roasted at different temperature.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  13. 33
    Details of interaction between fat type and roasting temperature on color and cook loss in beef sausages.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  14. 34
    Fatty acid composition of fats and raw beef.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  15. 35
    Fatty acid composition of beef sausages containing different fats and roasted at different temperatures.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  16. 36
    Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  17. 37
    Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  18. 38
    Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  19. 39
    Composition of beef sausage.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:
  20. 40
    Textural profile of beef sausage containing different fats and roasted at different temperature.

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

    Published 2025
    Subjects:
    Save to List
    Saved in:

Search Tools: