proc glm sas enterprise guide 7.1 (SAS institute)
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proc glm sas enterprise guide 7.1
Proc Glm Sas Enterprise Guide 7.1, 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+sas+enterprise+guide+7%2E1/proc+glm+with+solution+option+in+sas+enterprise+guide+7+1/pm33418427-147-6-9
Average 90 stars, based on 1 article reviews
Proc Glm Sas Enterprise Guide 7.1, 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+sas+enterprise+guide+7%2E1/proc+glm+with+solution+option+in+sas+enterprise+guide+7+1/pm33418427-147-6-9
Average 90 stars, based on 1 article reviews
proc glm sas enterprise guide 7.1 - by Bioz Stars,
2026-09
90/100 stars
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other:Article Title: Effects of duration and temperature of frozen storage on the quality and food safety characteristics of pork after thawing and after storage under modified atmosphere. Article Snippet: The aim of this study was to investigate the influence of the duration of frozen storage (12 and 24 weeks) and the storage temperature (− 18 C or − 80 C) on the shelf life of pork in MAP for up to 14 days after thawing.. Frozen meat was compared to unfrozen meat in different physicochemical and microbiological parameters.. The parameters a*, b*, pH value, cooking loss, shear force and antioxidant activity showed no significant changes depending on the freezing process. |