1.
CONTENT OF ALBUMIN AND TOTAL PROTEIN IN ANTE-AND POST MORTEM SKIN WOUNDS
损伤皮肤创缘白蛋白、总蛋白含量测定与损伤时间推断
2.
Relationship between Total Protein Content in Follicular Fluids and Follicle Diameter
卵泡液中总蛋白含量与卵泡直径的关系
3.
Effects of osteoblastic growth peptide on the proliferation and total protein content in cultured human periodontal ligament cells
成骨生长肽对人牙周膜细胞增殖和总蛋白含量的影响
4.
Determination of Total Protein, Albumin and Globulin from Serum in Pigs
仔猪血清总蛋白、白蛋白和球蛋白含量测定
5.
So total protein content can be determined by multiplying nitrogen by the factor 6.25.
蛋白质的总含量即可由含氮量乘以常数6．25算出。
6.
Difference between two methods for the determination of urinary total protein with different proportion of albumin
白蛋白百分含量不同时两种方法测定尿总蛋白结果的差异
7.
Relationship Between Protein Composition and Total Protein Content and Starch RVA Profile Properties in Rice
稻米蛋白质组分及总蛋白质含量与淀粉RVA谱特征值的关系
8.
Determination of Total Collagen in Skeletal Muscle of Sunit Mutton
苏尼特羊骨骼肌总胶原蛋白含量的测定
9.
test of fibrinogen content
纤维蛋白原含量之检验
10.
Effects of Exercise and Glutamine Supplementation on the Concentration of Protein and IGFs of the Muscle in Rats;
运动、补充谷氨酰胺对大鼠骨骼肌总蛋白和IGFs含量的影响
11.
Study on Variation of Crude Protein and Total Phosphorus of Leaf Meal from Pennisetum Hybrid watered by biogas slurry
沼液灌溉杂交狼尾草叶粉粗蛋白及总磷含量变异的研究
12.
Effects of ultrasound-assisted freezing on total water content and ice crystals size distribution in frozen wet gluten
超声辅助冷冻对湿面筋蛋白中冰晶粒度分布及总水含量的影响
13.
Comparison of Crude Protein Content between Native Egg and Egg-hen Egg;
土鸡蛋与蛋鸡蛋的蛋清中粗蛋白含量比较研究
14.
When abscission occurred,total sugar and soluble protein were decreased,but reducing sugar was increased.
当脱落发生时,培养体的总糖及可溶性蛋白的含量降低,但还原糖含量升高。
15.
Determination of Protein Content in Materials and Analysis to Motif of Protein Structure;
材料中蛋白质含量测定及蛋白质模体分析
16.
Analysis for Protein Content and QTL Mapping of Four Protein Fraction in Rice;
水稻蛋白质含量分析与四种蛋白组分的QTL定位
17.
The High Protein of the Rice Protein Peptide Preparation and the Product Nutrition Ingredient Analysis
高蛋白含量米蛋白肽制备及产品营养成分分析
18.
The experimental result showed that the content of raw protein wasincrease from 17.76% to 23.88%, and the content of pure proteinfrom
结果表明，发酵产物粗蛋白含量由17.76％增加到23.88％，纯蛋白含量