The phrase "aspects of selecting" is correct and usable in written English.
It can be used when discussing different factors or elements involved in the process of making a selection or choice.
Example: "When considering the aspects of selecting a new software, it's important to evaluate both functionality and user experience."
Alternatives: "factors in choosing" or "elements of selection".
our distinguished Bill of Health colleagues Glenn Cohen, Aaron Kesselheim Nicholson Pricee, and Kevin Outterson, will discuss legal, economic, societal and scientific aspects of selected Life Science areas.
Reflecting the research projects that will be at the focus CeBIL's research during the first 5 years, leading international experts will discuss legal, economic, societal and scientific aspects of selected life science areas and debate future challenges and opportunities.
9 10 11 "Information subsidies" such as university press releases have long been used to deliver salient aspects of selected research, 12 13 and as journalists are increasingly expected to produce more copy in less time 14155 these press releases have become the dominant link between academia and the media.
The incubatees undergo value addition activities in three ways: selection performance (which is also an aspect of selecting prospective incubatees), monitoring and business assistance intensity and resource munificence.
The key aspect of selecting a suitable TFD is also discussed.
An important aspect of selecting strains for use as starter cultures is performance testing, in which the growth rate, acid production and responses to temperature and salt are assessed.
While many microarray studies report that similar classifications are obtained with different supervised learning algorithms [ 13, 14, 28, 29], so far little attention has been paid to this critical aspect of selecting discriminating genes [ 30- 32].
We identified 12 studies implementing patient engagement as an aspect of selected broader PSPs.
The aim of the study was to investigate the growth and survival of Lactobacillus rhamnosus LOCK900 probiotic starter culture in dry fermented pork loins produced with the addition of green tea extract in the aspect of selected physicochemical properties and sensory quality after 21 days of ripening and after 180 days of vacuum storage.
An important aspect of our model of selecting BCCs in stromal co-culture is whether the method is selecting specific malignant cells with preference for BM.
