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

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Availability of modern family planning methods in 2014 and 2017. by Rajon Banik (12066099)

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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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Facilities offering modern family planning services by division in 2014 (A) and 2017 (B). by Rajon Banik (12066099)

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Facilities offering modern family planning services by survey years and facility types, 2014 and 2017. by Rajon Banik (12066099)

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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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Factors associated with facility readiness for providing modern family planning services in 2014 and 2017. by Rajon Banik (12066099)

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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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Modern family planning service readiness score by division in 2014 (A) and 2017 (B). by Rajon Banik (12066099)

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Flowchart of the sample selection procedure from BHFS 2014 and 2017. by Rajon Banik (12066099)

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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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Percentage distribution (weighted) of surveyed facilities in 2014 and 2017. by Rajon Banik (12066099)

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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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Supplementary file 1_Intercropping of short- and tall-stature maize decreases lodging risk without yield penalty at high planting density.docx by Jianhong Ren (2186293)

“…Compared with IND, IHD did not significantly improve the population yield. The upper leaf area of intercropped XY was greater than sole stand, leading to increased interception of photosynthetically active radiation (PAR). …”

Changes in AL (A) and SE (B) according to the treatment time estimation curve in patients given 0.125% atropine. by Zi-Rong Chen (9227618)

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