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Composition of Volatile Compounds as an Effect of Fatty Acid Catabolism During Long-Term Fermentation of Dry-Cured Salami-Type Sausages, Made From Meat of Polish Red (PR) and White-Backed (WB) Cattle Breeds with the Addition of White and Black Garlic*
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Sher W. Chee, Rafdzah A. Zaki, Shih Y. Hng, Kah P. Eg, Qiao Y. Lee, Jessie A. de Bruyne, Anna Marie Nathan
Inhaled sevoflurane in critically ill COVID-19 patients: A retrospective cohort study
Jose J. Zaragoza, Marco A. Baez-Garcia, Jose M. Lomeli-Teran, Daniela Anzures-Diaz, Paola Zamudio-Cantellano, Job H. Rodriguez-Guillen
Right ventricular failure after LVAD support: A challenging case of bridge to heart transplantation in end-stage dilated cardiomyopathy
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The Beneficial Effects of Probiotics on Rabbit’s Productivity and Health – A Review
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Impact of Pathotoxicity and Bioaccumulation of Lead on Fish Health and Ecosystem Dynamics
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Squeeze-ICNN architecture for cardiovascular disease detection using ECG image: training of shape, deep, and LGXP feature extractors
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How to Build, Operate and Maintain HVDC Converter Stations with Sustainability in Mind
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Effects of Moringa Oleifera Leaves Silage and Chlorella Vulgaris on Growth Performance, Blood Metabolites, and Ruminal Fermentation in Growing Kids
Ahmed E. Kholif, Tarek A. Morsy, Amgad A. Abu Elella, Qing Zhang, Hatem A. Hamdon, Einar Vargas-Bello-Pérez
Recent Progress in Sustainable Fish Byproduct Utilization: Unveiling Fish Collagen as a Potential Wound Healing Agent
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