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    QUALITATIVE ASPECTS CONCERNING CERTAIN MINCED MEAT PRODUCTS FROM ROMANIAN MARKET by Radiana-Maria TAMBA-BEREHOIU, Luminiţa VIŞAN, Mira TURTOI, Vasilica SIMION, Ciprian Nicolae POPA

    Published 2017-01-01
    “…Differences with varying degrees of significance were identified between quality parameters of minced meat assortments (Student test). Significant differences were found between the samples of minced meat and traditional sausages paste, regarding humidity (%), fat (%), easily hydrolysable nitrogen (NH3) and total nitrogen (protein%).Traditional sausages paste has significantly elevated values of fat (%) and easily hydrolysable nitrogen (%) when compared with pork minced meat (3.369**, 16.010***), beef minced meat (9.255***, 16.979***) and pork-beef minced meat mixture (7.277***, 17.364***); instead, it has the lowest protein content when compared with pork minced meat (6.677***), beef minced meat (13.174***) and pork-beef minced meat mixture (5.983***). …”
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    Knowledge towards Strabismus and Associated Factors among Adults in Gondar Town, Northwest Ethiopia by Aragaw kegne Assaye, Melkamu Temeselew Tegegn, Natnael Lakachew Assefa, Betelhem Temesgen Yibekal

    Published 2020-01-01
    “…Among the participants, 52.3% (95% CI: 47.9–56.4) had good knowledge towards strabismus. Being a student (AOR = 2.15, (95% CI: 1.11–4.13) was positively associated, while monthly income >5000 birrs (AOR = 0.44, 95% CI: 0.26–0.76) was negatively associated with good knowledge about strabismus. …”
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    Umogleg oppdrag om koherens? by Pernille Reitan Jensen

    Published 2025-08-01
    “…Gjennom koherens som teoretisk rammeverk og studentintervju som metode, undersøker denne artikkelen 1) lektorstudentar sine forståingar av fagdidaktikk og 2) korleis studentane opplever å kunne bruke fagdidaktisk kunnskap. …”
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