1.
Evaluation and Improvement of Quality of Chinese Double-low Rapeseed Meal;
中国双低油菜饼粕品质评价和品质改进研究
2.
The Study of Screening and Mixing the Strains Improving Feeding Quality of Rapeseed Meal
菜籽饼粕饲用品质改良菌株的筛选与混合发酵
3.
ANTIMICROBIAL ACTIVITIES OF THE SESAME CAKE EXTRACTS AGAINST FOOD SPOILAGE ORGANISM
芝麻饼粕中活性物质对食品腐败菌的抑菌研究
4.
Extraction and Characterization of Protein from Perilla Seed Meal
紫苏饼粕浓缩蛋白的制备及理化性质研究
5.
Effects of rapeseed cake on soil organic matter and activities of soil enzyme
菜籽饼粕对土壤有机质和土壤酶活性的影响
6.
Studies on the Extraction and Isolation of Proteins from Rapeseed Meal and Application in Baked Food;
菜籽饼粕蛋白提取分离技术及其在烘焙食品中的应用
7.
Oilseed residues-Sampling
GB/T10360-1989油料饼粕扦样法
8.
Effects of Modified Defatted Soybean Meal on Characteristics of Bread
改性脱脂豆粕对面包品质的影响研究
9.
The Research of Extracting Protein from Meal with Membrane-separation Technology;
膜分离技术在分离菜籽饼粕中蛋白质的应用研究
10.
Effect of Enzyme Supplementation on Metabolite of Nutriments and Energy in Double-low Rapeseed Meal;
添加酶制剂对改善“双低”菜籽饼粕营养物质及能量代谢的研究
11.
Evaluation of Quality Characters, Quality Influencing Factors and Processing Technics of Chinese Rapeseed Cake and Meal;
中国油菜饼粕质量特征、影响因素和加工技术评价研究
12.
Enymatic properties of protease fermented by Aspergillus flavus and Aspergillus niger using Jatropha curcas seed cake as substrate
黄曲霉和黑曲霉发酵麻疯树废弃饼粕产蛋白酶的酶学性质初探
13.
Optimization of technology conditions about fermentation of Jatropha curcas cake with Geotrichum candidum to producing protein feed by response surface methodology
响应面法优化白地霉发酵麻疯树饼粕产蛋白质饲料工艺条件
14.
The Experimental Studies on Quality of Oil and Cake Based Dry-Extrusion Rapeseed;
干法挤压膨化菜籽油脂及粕品质的试验研究
15.
Effects of Solid Ferment Technological Parameter on Ferment Quality of Soybean Meal
固态发酵工艺参数对豆粕发酵品质的影响
16.
The Effects of Temperature and Moisture on Fermented Quality of Soybean Meal
发酵温度和水分对豆粕发酵品质的影响
17.
Changes and relationships of the quality indexes of rapeseed meal
菜籽粕品质指标变化规律及相互关系研究
18.
Determination of oil content in oilseed residues
GB/T10359-1989油料饼粕含油量测定法