Characteristics of the studied populations at the time of study sampling. by Maria Raffaella Petrara (4446358)

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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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Preparation of uniaxial compression and Brazilian tension test specimens: (a) core drilling; (b) specimen preparation; (c) completed test specimens. by Hong Zhang (25820)

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

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Testing equipment and typical specimen failure modes: by Hong Zhang (25820)

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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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Values of critical shape factor (<i>β</i>′) for different allowable relative deviations (<i>w</i>₂, in %). by Hong Zhang (25820)

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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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Soft phyllite specimens at different degrees of weathering: (a) strongly weathered; (b) weakly weathered; (c) slightly weathered. by Hong Zhang (25820)

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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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Schematic of the actual failure cross-sectional area. by Hong Zhang (25820)

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Schematic for measuring <i>D</i> and <i>D</i>′ values. by Hong Zhang (25820)

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

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Specimen <i>D</i> ranges at different allowable relative deviations (<i>w</i>₂, in %). by Hong Zhang (25820)

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Histogram of the area factorψ. by Hong Zhang (25820)

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Statistical results for <i>I</i>_s, Δ<i>D</i>, and <i>α</i> after outlier removal. by Hong Zhang (25820)

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Point load strength apparatus: (a) before modification; (b) after modification. by Hong Zhang (25820)

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