proc glm procedure sas version 9.4 (SAS institute)
SAS institute is a verified supplier 
90
Structured Review
SAS institute
proc glm procedure sas version 9.4
Proc Glm Procedure Sas Version 9.4, 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/proc+glm+procedure+sas+version+9%2E4/proc+glm+procedure/10__3390_slash_app15126702-97-29-32
Average 90 stars, based on 1 article reviews
Proc Glm Procedure Sas Version 9.4, 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/proc+glm+procedure+sas+version+9%2E4/proc+glm+procedure/10__3390_slash_app15126702-97-29-32
Average 90 stars, based on 1 article reviews
proc glm procedure sas version 9.4 - by Bioz Stars,
2026-09
90/100 stars
Images
Related Articles
other:Article Title: Storage stability of sorghum phenolic extracts' flavones luteolin and apigenin Article Snippet: Accepted Manuscript Storage stability of sorghum phenolic extracts' flavones luteolin and apigenin Jordan Bradwell, Mason Hurd, Philipus Pangloli, Angela McClure, Vermont P. Dia PII: S0023-6438(18)30658-3 DOI: 10.1016/j.lwt.2018.08.006 Reference: YFSTL 7318 To appear in: LWT - Food Science and Technology Received Date: 6 March 2018 Revised Date: 28 July 2018 Accepted Date: 2 August 2018 Please cite this article as: Bradwell, J., Hurd, M., Pangloli, P., McClure, A., Dia, V.P., Storage stability of sorghum phenolic extracts' flavones luteolin and apigenin, LWT - Food Science and Technology (2018), doi: 10.1016/j.lwt.2018.08.006.. This is a PDF file of an unedited manuscript that has been accepted for publication.. As a service to our customers we are providing this early version of the manuscript. Article Title: Male Layer-Type Birds (Lohmann Brown Classic Hybrid) as a Meat Source for Chicken Pâtés Article Snippet: All statistical analyses were carried out to assess the effects of the factors “meat source” and “storage time” as well as their interaction using the Article Title: Characterization of Select Wild Soybean Accessions in the USDA Germplasm Collection for Seed Composition and Agronomic Traits Article Snippet: The PROC GLM procedure was used in Article Title: Serotyping and Genotyping Characterization of Pathogenic Escherichia coli Strains in Kimchi and Determination of Their Kinetic Behavior in Cabbage Kimchi During Fermentation. Article Snippet: This study determined the serotyping and genotyping properties of Escherichia coli strains isolated from kimchi and various raw vegetables used for kimchi preparation.. In addition, the kinetic behavior of E. coli strains in kimchi during fermentation was also determined using a predictive microbiological model.. The study results revealed that E. coli isolated from napa cabbage (3.3%; 1/30) was enterohemorrhagic E. coli (O6:H34), and eight typical colonies isolated from kimchi (15%; 6/40) were enteropathogenic E. coli (H8, H8, H12, H34, H30, O20:H39, H39, and H12). |