1.
A Study of of Well-differentiated and Dedifferentiated Liposarcoma on Its Clinical Pathology and Moleccular Biology;
高分化/去分化脂肪肉瘤的临床病理学和分子生物学研究
2.
As for pathological classification, average survival of leiomyosarcoma group was 22 months, liposarcoma group, 46 months, and low-differentiated sarcoma group 15 months.
平滑肌肉瘤组平均生存期22个月,脂肪肉瘤组为46个月,低分化肉瘤组为15个月。
3.
Experimental Research on the Cell Biology and Constructing Tissue-engineered Fat Tissue of Dedifferentiated Adipocyte
去分化脂肪细胞生物学特性及构建工程化脂肪组织的实验研究
4.
Experimental study of human adipocyte dedifferentiation for adipose tissue engineering
脂肪细胞去分化及构建组织工程化脂肪的实验研究
5.
Differentiation of human adipose-derived stem cells into adipocytes
人脂肪干细胞向脂肪细胞的定向分化
6.
These chemicals dissolve fat.
这些化学药剂分解脂肪。
7.
Retrospective imaging analysis of soft tissue liposarcomas of 10 cases
软组织脂肪肉瘤10例影像学表现回顾性分析
8.
Meat shrinks by losing some of its fat in cooking.
肉在烹煮时, 会因失去一部分脂肪而缩小。
9.
Studies on Biochemical and Molecular Mechanism of Intramuscular Fat and Inosinic-5'-monophosphate Contents in Chicken Meat
鸡肉肌内脂肪和肌苷酸含量组织差异的生化和分子机理初步研究
10.
The Study of the High Molecular Palladium Complexing Catalyst(Ⅱ)-Hydrogenated Selectivity of Fat Acid in Oil
钯-高分子络合催化剂研究(Ⅱ)——油脂中脂肪酸的氢化选择性
11.
Studies on the Degradation of Chitosan Catalyzed by Rhizopus Delemer Lipase;
根霉脂肪酶催化降解天然高分子壳聚糖研究
12.
Beef fillet. Those evenly marbled with fat are the best. It means the meat-fat ratio are just equal, and hence beef will be very tender.
牛柳宜选取雪花纹平均分布在肉身者为佳，表示肉与脂肪比例相若，肉质会较松化。
13.
Effect of Tumor Necrosis Factor-α on Proliferation and Differentiation of Rat Preadipocyte;
肿瘤坏死因子-α对大鼠前体脂肪细胞增殖与分化的影响
14.
Enzyme Production Optimization of High Alkalin Lipase Producing Mutant Strain and High-efficient Purification of Its Alkalin Lipase;
碱性脂肪酶高产诱变菌株产酶条件优化及其碱性脂肪酶的高效分离纯化
15.
Several Types of Soft Tissue Sarcoma Originate from the Malignant Transformation of Adipose Tissue-derived Stem Cells
多种软组织肉瘤来源于脂肪来源干细胞的恶性转化
16.
Effect of Supplemental Rumen-protected Fat on Performance and Nutrient Digestibility in Beef Cattle
过瘤胃保护脂肪对肉牛增重和营养物质表观消化率的影响
17.
Effects of carnosine on color stability and lipid oxidation of beef patties
肌肽对牛肉糜肉色及脂肪氧化的影响
18.
Effects of Fat Sources, Compound Emulsifiers and Lipase on Performance and Fat Utilization of Broilers;
脂肪来源、乳化剂和脂肪酶对肉鸡生产和脂肪利用的影响