1.
Effects of Aspergillus oryzae fermented crude enzyme preparation on growth performance and digesta viscosity in broilers
米曲霉发酵粗酶制剂对肉鸡生产性能和食糜黏度的影响
2.
The Evacuation Rate of Chymes in Digestive Tract of Javelin Goby Synechogobius hasta and Changes in Nutrient Composition
食糜在矛尾复鰕虎鱼消化道排空速度及其营养含量的变化
3.
Development on Methods for Determining Shearing Viscosity of Extruded Food Melt
食品挤压熔融体剪切黏度测定方法研究进展
4.
Effects of different food ingredients on viscosity characteristics of sweet potato starch paste
不同食品成分对红薯淀粉糊黏度特性的影响
5.
Analysis of a Case with Oral,Eyes and Balanic Erosions
以口、眼、生殖器皮肤黏膜糜烂为主的病例分析
6.
Gomparision of Single and Double Marker Methods for Eastimating Abomasum Digesta Flow in Sheep
单、双食糜标记物技术测定真胃食糜干物质流量对比试验
7.
Comparison of clinical characteristics among Barrett’s esophagus, erosive esophagitis and non-erosive reflux disease
Barrett’s食管、糜烂性食管炎及非糜烂性反流病发生机制的比较
8.
Significance of PPI test in diagnosing erosive esophagitis
PPI试验对糜烂性食管炎的诊断价值
9.
EFFECT OF FASTING TIME ON EMPTYIING GASTROINTESTINAL DIG ESTA AND MEASURED VALUE OF METABOLIZABLE ENERGY FOR GOSLINGS
鹅禁食时间对肠食糜排空及代谢能测值的影响
10.
Effects of Food Additive on the Paste Properties of Nanyang Color Wheat Starch
食品添加剂对南阳彩色小麦淀粉糊化黏度特性的影响
11.
If polyp is bigger, often be chafed by excrement and urine, can make debaucjed of its mucous membrane, there are blood and mucus inside dung.
若息肉较大，经常受到粪便摩擦，可使其粘膜糜烂，粪内有血液和黏液。
12.
Effect of electrocoagulation and Zhimiling tablets effervescents on severe cervical erosion
电熨联合治糜灵泡腾片治疗宫颈重度糜烂的疗效观察
13.
Treatment and prevention to chylothorax after esophageal cancer operation
11例食管癌术后并发乳糜胸的诊治和预防
14.
Treatment of chylous ascites after esophageal cancer(15 cases)
食管癌胸导管结扎术后乳糜腹5例并文献复习
15.
The Value of Marking Thoracic Duct with Fat Emulsion to Prevent Post-operative Chylothorax of the Esophageal Cancer
食管癌术前口服脂肪乳剂预防术后乳糜胸研究
16.
The thick semifluid mass of partly digested food that is passed from the stomach to the duodenum.
食糜部分消化的食物的稠状半流体物，从胃进入十二指肠
17.
Effects of Determining UHMWPE Inherent Viscosity by Viscosity Method
黏度法测定UHMWPE特性黏数的影响因素
18.
A milky fluid consisting of lymph and emulsified fat extracted from chyme by the lacteals during digestion and passed to the bloodstream through the thoracic duct.
乳糜含淋巴浆和乳化脂肪的乳状流体，在消化过程中由乳糜管食糜中分泌出来，通过胸导管进入血流