1.
The Relation Between Curricula Teaching of Feed Marketing and Cultivating of Student s Integrative Diathesis;
饲料营销学课程教学与学生综合素质的培养
2.
Marketing Strategy of Xijie Feed Company in Sichuan Province;
西杰饲料公司在四川的市场营销策略
3.
Establishment and Implementation of Marketing Strategy Combination of A Feed Company;
A饲料公司的营销战略组合的制定与实施
4.
Research on reforms of animal nutrition and feeding experiments teaching;
动物营养与饲料学实验教学改革研究
5.
Nutritional Energetics of Spinibarbus Sinensis Fed Diets Containing Different Protein Levels
中华倒刺鲃的饲料蛋白质营养能量学研究
6.
Exploration on Teaching Emphases of Animal Nutrition and Feed Science in Different Specialties
不同专业讲授《动物营养与饲料学》侧重点的探讨
7.
Teaching Methods of Course Animal Nutrition and Feed Science for Minority Students in Xinjiang
新疆少数民族学生《动物营养与饲料学》课程教学方法探析
8.
Provide feeds and feed additives that meets the nutritional requirements.
提供符合营养需求的饲料及饲料添加物。
9.
Longitudinal and Parallel Comparison and Analysis of Animal Nutrition and Feed Science Doctoral Dissertations;
动物营养与饲料科学学科博士论文纵横比较分析
10.
Ecophysiological Responses in a Carnivorous Fish, the Southern Catfish (Silurus Meridionalis Chen) to Nutritional Stress of Dietary Carbohydrate;
肉食性鱼类南方鲇对饲料碳水化合物营养胁迫的生理生态学反应
11.
Evaluation of Nutritive Value of Feedstuffs for Ruminants Using CNCPS Techiques;
用CNCPS评定反刍动物饲料营养价值
12.
Research on Best Nutrition Level of Chicks;
肉用雏鸡饲料最佳营养水平研究初探
13.
Research on Application of Pellet Artificial Diet and Nutritious Diet in the Production of Silkworm Eggs;
颗粒人工饲料和营养饲料在蚕种生产上的应用研究
14.
Advance on feedstuff evaluation,nutrient requirements of swine
猪饲料营养价值评定及营养需要的研究进展
15.
Studies on Biological Characteristic and Nutritive Value of Forage Maize;
饲草玉米生物学特性及饲用营养价值研究
16.
Analysis on the Limitation of Marketing Philosophy From the Evolvement of Marketing Philosophy;
从营销哲学的演变看营销哲学的缺陷
17.
Nutritional Effects of Different Soybean Products and Feed Processing for Piglets in the Early Period after Weaning;
不同大豆蛋白饲料及饲粮加工对仔猪断奶早期的营养效应
18.
Effect of biogas residue feed on swine carcass and meat quality and nutrition content
饲喂沼渣源饲料对猪胴体品质、肉质性状及营养成分的影响