A set of 5 criteria for the needs of multi-criteria evaluation–combination A. by Roman Vavrek (13200141)

Death rate and difference for Sex across Age without (A, C) or with (B, D) adjustment. by Hui Ouyang (245739)

Comparison of data after the experiment. by Neng Pan (5262032)

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 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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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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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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PIK3C3 promotes <i>Shigella flexneri</i> cell-to-cell spread through resolution of VLPs into DMVs. by Steven J. Rolland (21376879)

<i>RR</i> of the spatial effect and distribution of hot-cold spots. by Weiwei Meng (304234)