Now showing items 6507-6526 of 25411

    The effect of Camgaroo-2 incorporation on the differentiation potential of embryonic stem cells
    The Effect of Campaign Spending in Missouri State Legislative Elections 1998-2006 [abstract]
    Effect of Capital Rationing and Time on Optimal Farm Organizations
    Effect of chip thickness, sub-critical bifurcations and process parameters in high-speed milling
    The effect of civil society on governance and institutional performance in third- and fourth-Wave democracies
    Effect of clearcutting on the habitat within the clearcut and the surrounding forest and its relationship to the presence of wood thrush (Hylocichla mustelina) in the Current River Conservation Area
    Effect of colostral administration practices on serum immunoglobulin concentration in dairy calves
    Effect of commercial feed additives on production variables and metabolic markers of the periparturient dairy cow
    The Effect of Composition and Serving Temperature Upon Consumer Acceptance and Dispensing Qualities of Ice Cream
    Effect of Cooling Rates on Mineralization in Portland Cement Clinker
    Effect of cotton seed meal upon the churnability of cream, and the market qualities of the butter
    The effect of country of design, parts, and manufacturing labels on apparel quality, price, and purchase intention
    The Effect of Cultures and the Relation of Acid Standardization to Several of the Physical and Chemical Properties of Ice Cream
    Effect of delayed auditory feedback levels on vowel duration [abstract]
    Effect of Delayed Polymerization Time and Bracket Manipulation on Orthodontic Bracket Bonding
    The Effect of Dextrose and Sucrose Sugars Upon the Properties of Ice Cream
    Effect of diet properties on the degradation of cartilage in mandibular symphysis
    The effect of dietary fiber on the physio-chemical and sensorial properties of frozen yogurt
    The Effect of Different Homogenization Processes on the Physical Properties of an Ice Cream Mixture and the Resulting Ice Cream when the Percentage of Fat 1s Varied and the Solids not Fat Remain Constant
    The Effect of Different Increments of Sucrose and Dextrose on the Freezing Procedures