1.
Preservative Effects of Various Chemical Decontamination Treatments on Broiler Chicken Cuts During Refrigerated Storage
化学减菌处理对冰鲜鸡肉的保鲜效果
2.
Application of sodium lactate,Nisin and lactoferrin in inhibiting the bacteria on carcass surface
乳酸钠、乳酸链球菌素和乳铁蛋白在胴体减菌中的应用
3.
Effects of Sterilization Pretreatments on Quality of Fresh Tilapia Fillets
减菌化预处理对鲜罗非鱼片质量的影响
4.
To make(bacteria or viruses) less virulent.
使病毒减弱减弱（细菌或真菌）的毒性
5.
The shock waves also reduce the amount of bacteria in the meat.
振动波还可以减少肉中的细菌含量。
6.
Gums and mucilages can reduce the size of some of the soli pores.
细菌胶和粘胶会使某些土壤的孔隙减
7.
New Technology Study of Sludge Reduction with Ozone-Effective Composite Bacteria;
臭氧-高效复合菌污泥减量新技术研究
8.
Breast milk can help slow bacterial growth and acid production in the mouth.
母乳可以帮助减缓嘴里面的细菌生长以及减少酸性物质。
9.
A suspension of killed or weakened bacteria used as a vaccine.
菌苗，疫苗用作疫苗的一种杀死或减弱细菌作用的悬浮液体
10.
Establishment of the stable delivery foreign antigens with double aro attentuated salmonlla typhi as carrier
利用减毒伤寒菌为载体构建稳定的三价抗原菌株
11.
Objective:To establish the stable delivery foreign antigens with double aro attentuated salmonlla typhi as carrier.
目的：利用减毒伤寒菌为载体构建稳定的三价抗原菌株。
12.
Oral Immunization of Mice with Attenuated Salmonella Typhimurium Expressing Helicobacter Pylori Urease B Subunit;
幽门螺杆菌尿素酶B亚单位减毒鼠伤寒杆菌口服疫苗的制备
13.
Construction and Screen of Genome Subtractive Library of Uropathogenic E.coli 132;
致肾盂肾炎大肠杆菌132菌株消减文库的构建及筛选
14.
Development of Oral Attenuated Salmonella Typhimurium Vaccine Based on MG7-Ag Mimotope of Gastric Cancer;
利用减毒鼠伤寒沙门氏菌研制胃癌MG7-Ag模拟表位口服活菌疫苗
15.
Expression and Immunity of Fusion Gene of K88ac-ST Ⅱ of Escherichia Coli in Attenuated Salmonella Typhimurium;
大肠杆菌K88ac-ST Ⅱ融合基因在减毒鼠伤寒沙门氏菌中的表达与免疫
16.
Antibiotics combined with efflux pump inhibitors can reduce the drug resistant mutants of Pseudomonas aeruginosa in vitro
抗菌药物与奥美拉唑联合应用减少铜绿假单胞菌耐药突变的研究
17.
The Hydrodynamic Pressure Process may help reduce concerns about harmful bacteria in meat.
水力压力过程可以帮助减少肉里的有害细菌。
18.
OBJECTIVE: To reduce the formation of inclusion body in the course of fermentation of E.
目的:减少大肠杆菌发酵过程中包含体的形成。