1.
Comparative Study on the Tolerance Physiological Characteristic of Spartina Anglica and Bruguiear Gymnorrhiza;
大米草与木榄耐盐生理特性比较研究
2.
Responses of Photosynthesis and Transpiration Characteristics of Spartina anglica to Different CO_2 Concentration
大米草对CO_2浓度的光合和蒸腾响应
3.
Study on the Common Cordgrass to Produce Biodiesel and Ethanol;
大米草生产生物柴油和燃料乙醇的初步研究
4.
Effects of NaCl Concentration on Protective Enzyme and Osmotic Regulation of Spartina anglica
NaCl浓度对大米草保护酶活性和渗透调节的影响
5.
Transformation of SaNHX Gene into Kenaf and Primary Identification of Salt-tolerance;
大米草耐盐基因SaNHX转化红麻及其耐盐性的初步研究
6.
Effects of diets with different Spartina anglica contents on growth performance and blood biochemistry of meat rabbit
不同含量大米草日粮对肉兔生长性能和血液生化指标的影响
7.
Description: Large herbs, to 2-3 m tall.
形态特徵：大型草本，高2-3米。
8.
Determination of Imazaquin Residues in Rice by Solid-Phase Extraction and High-Performance Liquid Chromatography(SPE-HPLC)
SPE-HPLC方法分析灭草喹在大米中的残留
9.
Study on Optimization of Cordycepin Extraction from Cordyceps Residue Medium
蛹虫草大米培养残基中虫草素提取方法的优化研究
10.
An efficient method of extracting and purifying cordycepin from waste rice medium of Cordyceps militaris
从废弃蛹虫草大米培养基中高效提取纯化虫草素工艺条件研究
11.
Combining Ability and Genetic Analysis of the Major Characters for Maize Inbred Lines Derived from Maize×Z.mexicana
玉米×大刍草选系主要性状的配合力及遗传分析
12.
Study on the Enrichment and Purification Technology of Saponins from Mullugo pentaphylla L.with Macroporous Resin
大孔吸附树脂富集·纯化粟米草总皂苷工艺研究
13.
Preference of Feeding on Spartina alterniflora loisel by Mi-deer in Dafeng National Nature Reserve
大丰野生麋鹿采食互花米草的发现与研究
14.
Analysis of Cyclohexanedione Herbicides in Rice and Corn by LC-MS/MS
大米及玉米中6种环己烯酮类除草剂的液相色谱-串联质谱测定
15.
Study on the Determination of 9 Herbicides in Soybean and Rice by High Performance Liquid Chromatography;
大豆和大米中9种除草剂的高效液相色谱测定方法研究
16.
The Department of Agriculture predicts record 1978 crops of corn, soybeans, hay and fall potatoes.
农业部预测1978年玉米、大豆、干草和秋土豆的产量都将创记录。
17.
Add fried shallot, fried garlic, rock candy, thick soy sauce, rice wine and liquorices to stir fry over low heat for 80 minutes.
放入红葱酥、大蒜酥、冰糖、油膏、米酒、甘草拌匀，以小火煮80分钟左右。
18.
Overall packing sketch for each large piece exceeding twenty (20) metric tons in weight or 12 x 2.7 x 3 meters in measurement;
重量超过20公吨或体积超过12x2.7x3米的每件大件货物的外形包装草图;