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    The Impact of Residual O2, Temperature, and Light at Display on Sensory Attributes of Sliced, Packaged Salami by Mari Øvrum Gaarder, Mats Carlehög, Per Berg, Oddvin Sørheim, Hanne Larsen

    Published 2019-01-01
    “…Sensory properties of packaged sliced salami under different temperatures (4, 20°C, and 23°C), two lights sources (LED and fluorescent), and a low level of residual O2 in the headspace were evaluated. …”
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    Epidemiological characteristics: traumatic cervical spinal cord injury in Wuhan-China by Ruba Altahla, Jamal Alshorman, Xu Tao

    Published 2024-08-01
    “…The epidemiological characteristics of TCSCI in Wuhan are distinct, highlighting the need for preventive measures targeted at middle-aged individuals. There is a higher incidence of TCSCI in males than females, the most frequently affected level is C4, and ASIA grade B represents the highest prevalence. …”
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