This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

Subjects:

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

Subjects:

Variation of T₂ spectrum of 0.38 water–binder ratio of concrete during F–T process under −3 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

Subjects:

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

Subjects:

Relationship curves fitted by Pei model: (a) standard curing; (b) 5 °C curing; (c) −3 °C. by YongHe Liu (20477123)

Subjects:

This file includes a supplementary figure relevant to the main body of the manuscript. by Aahan Arif (20189512)

Subjects:

Fatty acid composition of beef sausages containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

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

Subjects:

Variation of T₂ spectrum of 0.38 water–binder ratio of concrete during F–T process under 5 °C curing conditions: (a) Air content = 1.5%; (b) Air content = 3.6%; (c) Air... by YongHe Liu (20477123)

Subjects:

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

Subjects:

Performance index of mineral powder. by YongHe Liu (20477123)

Subjects:

Characteristics of included studies, mental health outcomes recorded, and study tools used. by Aahan Arif (20189512)

Subjects:

Relevant parameters fitted by Bai model. by YongHe Liu (20477123)

Subjects:

Details of interaction between fat type and roasting temperature on the cholesterol oxidation products of beef sausages. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Variation of MLR of concrete under three curing conditions after F–T: (a) standard curing; (b) 5 °C curing; (c) −3 °C curing. by YongHe Liu (20477123)

Subjects:

Relationship between <i>β</i>₁ and <i>β</i>₂ and compressive strength. by YongHe Liu (20477123)

Subjects:

Lipid oxidation and protein oxidation in beef sausage containing different fats and roasted at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Principal component analysis (PCA) of the characteristics of beef sausages containing different fat types and cooked at different temperatures. by Kazeem Dauda Adeyemi (21181818)

Subjects:

Concrete mix proportions. by YongHe Liu (20477123)

Subjects:

Variation of CSC with curing age under three curing conditions: (a) standard curing; (b) 5 °C curing; (c) −3 °C curing. by YongHe Liu (20477123)

Subjects: