1.
Preparation of Emulsion Pigskin and its Application in Cooked Ham
乳化猪皮的制备及在盐水火腿中的应用
2.
Sorry. I'm afraid we're all sold out of barbecued suckling pigs.
对不起，恐怕脆皮乳猪全卖完了。
3.
Leather made from the skin of a pig.
猪皮革用猪皮做的皮革
4.
Study on the Physicochemical Characteristics and Main Flavor Compounds of Muscules from Different Parts of Rongchang Porket and PIC Porket
荣昌乳猪与PIC乳猪不同部位肌肉理化特性及主体风味物质研究
5.
Isolation and EGFP Gene Transfection of Porcine Mammary Gland Cells
猪乳腺细胞分离培养及EGFP基因转化
6.
Study on the Improving Technology of Roast Pig and the Color Changes
荣昌烤乳猪工艺优化及其颜色变化研究
7.
Effect of Adding Leather Waste to the Diet of Sows on Their Reproductive Capability and Mechanism Study;
添加皮革蛋白粉对哺乳母猪繁殖性能的影响及其机理的初步研究
8.
Cellular Compatibility of Ethylenediamine Modified Polylactic Acid and Acellular Porcine Dermal Matrix;
乙二胺改性聚乳酸和无细胞猪真皮的细胞相容性研究
9.
Study on FBXO32 Gene Expression and Enteric Epithelium Structure of Jejunum in Suckling Piglets
哺乳仔猪空肠FBX032基因表达及肠上皮形态结构的分析
10.
Preliminary observations of the effects of heterogenous endothelial cell infusion on the haemodynamics,lactic acid,IL-1 and IL-10 of porcine sepsis models
异体内皮细胞输注对脓毒症猪血流动力学、乳酸、IL-1和IL-10的影响
11.
Comprehensive Control on Isospora Coccidiosis in Nursing Piglets on Intensive Pig Farm;
规模化猪场哺乳仔猪等孢球虫病综合防制的研究
12.
Study of Porcine Haemoglobin Decoloration Technique and Emulsive Functionality;
脱色猪血蛋白制备技术及乳化特性研究
13.
Study on the Physicchemical Characteristics and Main Flavor Substances of Rongchang Suckling Swine;
荣昌乳猪理化特性及主体风味物质的研究
14.
Purification and Characterization of Porcine Lactoferrin;
猪乳铁蛋白的分离纯化与生物学特性研究
15.
Application of Expanded Double-Low Rapeseed in the Diets of Lactation Sows;
膨化双低菜籽在哺乳母猪日粮中应用的研究
16.
Purification of HMWP-B and Homogenous Identification of HMWP in Sow Milk;
猪乳中HMWP-B的分离纯化及HMWP的同源性鉴定
17.
The Optimization Process Study of Rongchang Roast Suckling Pig Based on the Texture Characteristics
基于质构特性的荣昌烤乳猪工艺优化研究
18.
Study on the Effect of Different Puerperal Weight on the Back Fat Thickness of Lactating Sows
分娩体重对泌乳期母猪体况变化影响的研究