2) deep Sujiahe Formation gas reservoir in west Sichuan depression
川西深层须家河组
3) Xujiahe Formation
须家河组
1.
Study on fluid inclusion of tight sand reservoir of Upper Triassic Xujiahe Formation in central Sichuan Basin;
四川盆地中部须家河组致密砂岩储层流体包裹体研究
2.
Reservoir Evaluation of Upper Triassic Xujiahe Formation in Southwest Sichuan Basin;
川西南地区上三叠统须家河组砂岩储层综合评价
3.
Origin of high-quality reservoirs of the second and fourth member sandstones, Xujiahe Formation, upper Triassic in the center of Sichuan Basin;
川中地区上三叠统须家河组二段和四段砂岩优质储层成因探讨
4) Xujiahe group
须家河组
1.
The gas & water identification mode of the reservoir for Xujiahe group in the west of Sichuan province with gas logging hydrocarbon coefficient;
川西地区须家河组储集层气测烃类系数识别气水模式
2.
The paper adopts some methods such as gas composition,carbon isotope,light hydrocarbon,middle-molecular hydrocarbon and biomarker toillustrate whole-hydrocarbon geochemical characteristics and genetics and possible source of oiland gas from Xujiahe group of Chuanzhong-Chuannan transitional belt.
通过对天然气组成、油气碳同位素、油轻烃、中分子量烃和生物标志化合物的研究,阐明了川中-川南过渡带上三叠统须家河组油气的全烃地球化学特征、油气的成因和可能来源。
3.
Sandstone reservoir in Xujiahe group of Southern Sichuan area has these characters as follow: permeability is low, the damage of water sensitivity and water blocking is middle or high, pressure coefficient is low, fluid displacement is difficult after sand fracturing or acidizing treatment, and successful rate of reservoir reconstruction is low.
蜀南地区须家河组砂岩储层孔隙度低,渗透率特低,水敏、水锁伤害强-中等,压力系数偏低,储层水基加砂压裂或酸化改造后排液困难,储层改造成功率低。
5) the 2th member of Xujiahe Formation
须家河组须二段
1.
Diagenesis and porosity evolution of reservoir in the 2th member of Xujiahe Formation of Guangan Structure in central Sichuan region
川中广安构造须家河组须二段储层成岩作用与孔隙演化
6) the second member of Xujiahe formation
须家河组二段
1.
Seismic facies of gas reservoir within the second member of Xujiahe formation in west Sichuan depression.;
川西坳陷须家河组二段气藏地震相特征研究
补充资料：木须金针炒河粉
木须金针炒河粉
主料：金针菇
辅料：河粉、肉丝、豆芽、洋葱、紫甘蓝、鸡蛋、葱、姜
调料：盐、鸡精、白糖、蚝油、酱油
烹制方法：
1、将金针菇摘洗净后过水焯熟备用，洋葱、紫甘蓝切成丝，葱姜切末，鸡蛋摊成蛋皮切丝备用；
2、坐锅点火倒油，下肉丝、洋葱、葱、姜煸炒，烹入酱油，放入紫甘蓝、青红椒，加入盐、蚝油、鸡精调味，再放入河粉、豆芽、金针菇翻炒至熟，装盘撒上蛋皮丝即可。
特点：干香软糯，色泽红润。
说明：补充资料仅用于学习参考，请勿用于其它任何用途。