Table 3_Increasing plasma ketamine concentrations decrease the minimum alveolar concentration of isoflurane in rabbits.docx by Linda S. Barter (21466916)

Image 2_Increasing plasma ketamine concentrations decrease the minimum alveolar concentration of isoflurane in rabbits.jpeg by Linda S. Barter (21466916)

Image 1_Increasing plasma ketamine concentrations decrease the minimum alveolar concentration of isoflurane in rabbits.jpeg by Linda S. Barter (21466916)

(A) Hierarchical clustering results of differential proteins in SHR vs Model; (B) Differential protein enrichment bar chart in SHR vs Model; (C) Significantly enriched pathways and... by Xiao Zhang (152326)

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KEGG pathway enrichment bubble map of the top 20 DAPs. by Caijin Chen (3107787)

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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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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Raw data. by Pingling Kwok (14896191)

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The effect of CWI on (A) creatinine levels, (B) estimated glomerular filtration rate (eGFR) and correlations between these parameters before (C) and after (D) CWI in young healthy... by Aneta Teległów (9570190)

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The effect of CWI on blood levels of (A) thyroid-stimulating hormone (TSH) and (B) testosterone in young healthy males. by Aneta Teległów (9570190)

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The diagram shows the mean IC-volume of both sides as a function of age with the degree of hearing loss as defined in the methods from class 1 (normal to moderate in both ears) to... by Pingling Kwok (14896191)

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