Determinants of childbirth in private HF among women who had a live birth one year before the survey, NDHS 2022. by Resham B. Khatri (10949429)

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Distribution of women aged 15–49 years who had a live birth one year prior to the survey by background variables, NDHS 2022. by Resham B. Khatri (10949429)

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Trends of uptake of delivery by CS and trends of the uptake of maternity incentives among women who had at least a live birth and gave birth in HFs one year prior to the three most... by Resham B. Khatri (10949429)

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Determinants of uptake of maternity incentives by women who had a live birth one year prior to the survey, NDHS 2022. by Resham B. Khatri (10949429)

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Determinant of delivery by CS for women who had a live birth in HF one year prior to the survey, NDHS 2022. by Resham B. Khatri (10949429)

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Conceptual framework to guide the study. by Resham B. Khatri (10949429)

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Trends of place of delivery among women who had at least one live birth one year prior to the survey in the three most recent surveys. by Resham B. Khatri (10949429)

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Trends of uptake of routine maternal health services among women who had a live birth one year prior to the survey in the three most recent surveys, by marginalization status. by Resham B. Khatri (10949429)

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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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Correlation and principal component analysis. by Jie Wei (264772)