S1 Data - by Kazuyoshi Ohkawa (836847)

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Two-way ANCOVA results for Task 1. The bold values highlight statistically significant results of Task 1. by Mucahit Gemici (21519313)

One-way ANCOVA results for Task 2. The bold values highlight statistically significant results of Task 2. by Mucahit Gemici (21519313)

Proviral load in blood was decreased in HTLV-1 infected CD133+ Hu-mice when vCTCF-BS was deleted. by Ancy Joseph (5634794)

GLM models for predictors of monthly HIV costs. by Drew B. Cameron (10687420)

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Median cost (USD) per visit breakdown. by Drew B. Cameron (10687420)

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Percent Decrease in FGM between Oldest (45-49 years) and Youngest (15-19 years) Cohorts of Women over the years in Egypt. by Shatha Elnakib (8901764)

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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