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.
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
3.
Samples of rapeseed/ canola meal obtained from China and a sample of commercial canola meal obtained from a local supplier in Canada were evaluated in biological trials with poultry to determine their feeding value for monogastricanimals.
来自中国和加拿大当地加工厂的油菜籽饼粕和卡诺拉饼粕，用于饲喂家禽，测定饲料价值。
4.
Oilseed residues-Sampling
GB/T10360-1989油料饼粕扦样法
5.
Study on Effection to Rapeseed Meal Nutritive Value by Different Oil-refining Technique and Microorganism Detoxifying
不同制油工艺对菜籽饼粕营养价值的影响及其微生物脱毒的研究
6.
A Quantitative Analysis Method of Glucosinolates in Rapeseed Meal
油菜籽(饼粕)中硫代葡萄糖甙总量速测方法-氯化钯法
7.
New method for producing phytic acid from removed shell rapeseed cake
脱壳菜籽饼粕生产植酸新工艺的研究
8.
Determination of oil content in oilseed residues
GB/T10359-1989油料饼粕含油量测定法
9.
Protein Extraction and Antioxidative Peptide Preparation from Camellia Oleifera Abel
油茶饼粕蛋白提取及抗氧化肽的制备
10.
Studies on the Extraction and Antioxidant Activities of Phytic Acid from Rapeseed Cake;
菜籽饼粕中植酸的提取及其抗氧化活性的研究
11.
Preparation of Rapeseed Protein Isolate from Rapeseed Meal and the Study on Its Hydrolysis Condition;
菜籽饼粕中分离蛋白的制备及其酶解条件研究
12.
Synchronize Extraction、Isolation and Purification Polyphenol and Phytic Acid of Rapeseed Cake;
同步提取、分离及纯化菜籽饼粕中的多酚和植酸
13.
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
14.
Effects of Anti-nutritional Factors in Rapeseed Meal on Dairy Production
菜籽饼(粕)的抗营养因子及其对奶牛生产的影响
15.
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
16.
Method for determination of moisture and volatile matter content in oilseed residues
GB/T10358-1989油料饼粕中水分及挥发物测定法
17.
Study on Extraction Isolation of Rapeseed Meal Protein;
油菜籽粕中蛋白质的提取与分离研究
18.
Screening and Fermentation Condition Optimization of L-Lactic Acid Fermentation by Lactic Acid Bacteria with Rape Cake Hydrolyzate as Nitrogen Source;
菜籽饼粕水解液为氮源细菌产L-乳酸的菌种选育及发酵条件优化