1.
Impeller optimization for curing of polymer on offshore platform
海上平台聚合物熟化过程搅拌器的优化
2.
The Characteristics of Fertility in Anthropogenic Mellowing of Three Parent Material Raw Soils in Red Soil Area under Long-Term Fertilization
长期施肥下红壤地区三种母质土壤熟化过程中肥力的变化特征
3.
Study on V igor Changes Rule DuringMaturation and After-maturation Process of Cotton Seeds
棉花种子成熟和后熟过程中活力变化规律研究
4.
THE CHANGE OF PHYSICAL AND CHEMICAL PROPERTIES OF TWO KINDS OF CHEESE DURING RIPENING
两种干酪在成熟过程中理化性质变化
5.
Behavior of Sodium Carbonate during Leaching Process of Alumina Sinter
氧化铝熟料溶出过程中碳酸钠的行为
6.
Studies on the Physiological and Biochemical Changes after pear CV Nangou′s Maturity
南果梨果实后熟过程生理生化变化的研究
7.
Studies on DNA Methylation during Dedifferentiation of Mature Wheat Embryos;
小麦成熟胚脱分化过程的DNA甲基化研究
8.
Changes of Physicochemical Properties and Maturity Evaluation of Cassava Residue Compost during Composting
木薯渣堆肥过程中理化性质变化和腐熟度评价
9.
Studies on Physiological and Biochemical Changes in Tobacco Leaves of Different Maturity during Flue-curing
不同成熟度烟叶烘烤过程中生理生化变化研究
10.
The Change of Amylum and Fibre in Banana Afterripening process and the Definition of the Best Maturation for Fried Banana Slices
香蕉后熟过程淀粉和纤维的变化及油炸香蕉片最佳成熟度的确定
11.
Studies on Changes of Some Main Nutritional Components in the Fruits of Black Currant during Maturation
黑穗醋栗果实成熟过程主要营养成分变化规律
12.
Analysis of Gene Expression Profiles during Dedifferentiating Mature Wheat Embryos;
小麦成熟胚脱分化过程中基因表达谱分析
13.
Study on Change of Ca～(2+)of Goat Oocyte during Maturation in Vitro;
山羊卵母细胞体外成熟过程中Ca～（2+）的变化研究
14.
Physico-chemical and Microbial Properties of Sichuan Sausage During the Ripening Process
四川香肠成熟过程中理化及微生物特性的研究
15.
Valence Changes of Heavy Metal in Clinker
水泥熟料形成过程中重金属价态变化分析
16.
Observation of spike differentiation and flowering characteristics in Kentucky bluegrass
草地早熟禾幼穗分化过程及开花习性的观察
17.
Changes of fatty acid component and contents of pork semi-dry sausage during fermentation and ripening
猪肉半干香肠发酵成熟过程中脂肪酸变化研究
18.
Differences in Banana Internal and Outer Pulp during Ripening and Softening
香蕉果实后熟过程中果肉软化差异的研究