least square methodology of the glm procedure (SAS institute)
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SAS institute
least square methodology of the glm procedure
Least Square Methodology Of The Glm Procedure, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/least+square+methodology+of+the+glm+procedure/least+square+methodology+of+the+glm+procedure/10__1016_slash_j__jveb__2014__12__011-102-13-16
Average 90 stars, based on 1 article reviews
Least Square Methodology Of The Glm Procedure, supplied by SAS institute, used in various techniques. Bioz Stars score: 90/100, based on 1 PubMed citations. ZERO BIAS - scores, article reviews, protocol conditions and more
https://www.bioz.com/product/least+square+methodology+of+the+glm+procedure/least+square+methodology+of+the+glm+procedure/10__1016_slash_j__jveb__2014__12__011-102-13-16
Average 90 stars, based on 1 article reviews
least square methodology of the glm procedure - by Bioz Stars,
2026-10
90/100 stars
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other:Article Title: Effects of alternative bedding substrates on lamb welfare, productive performance, and meat quality during the finishing phase of fattening Article Snippet: Production andmeat quality data were analyzed using the least square methodology of the Article Title: Effects of double transport and season on sensorial aspects of lamb's meat quality in dry climates. Article Snippet: The objective of the current study was to analyse the effects of double transport and season on sensorial aspects of lamb's meat quality in dry climates.. A total of 144 lambs were sampled in a 3×2×2 factorial design, testing three types of double transport along the residence time at a pre-slaughter classification centre or CC (0, 7 and 28 days) and two seasons (summer and winter), with two replicates in each season.. Meat from the M. longissimus was analysed in terms of pH and WHC and tasted by a trained sensory panel in terms of lamb odour intensity, tenderness, juiciness, lamb flavour intensity, fat flavour intensity, liver flavour intensity, metallic flavour intensity and overall liking. |