nutritional broth

This article mainly developed the mathematic models of Bacillus cereus growth in nutritional broth and Wienerwurst at 25℃ and 37 ℃.

本文比较了蜡样芽孢杆菌在营养肉汤和维也纳香肠中的生长曲线,发现它们具有很好的相关性,可用芽孢杆菌在营养肉汤中的生长情况指导维也纳香肠的生产。

The growth status of Bacillus cereus at different NaCl concentration,pH and temperature in the nutritional broth were studied and the optimal growth conditions were determined.

主要研究了在不同氯化钠浓度、pH、温度条件下营养肉汤中蜡样芽孢杆菌生长状况,建立了25、37℃下蜡样芽孢杆菌在营养肉汤中和维也纳香肠中的生长模型。

Mainly researches that the growth status of at different temperature in the nutritional broth was studied and the optimal growth temperature were determined.

主要研究在不同温度下蜡样芽孢杆菌在营养肉汤中的生长状况,建立15℃～44℃下蜡样芽孢杆菌在营养肉汤中的生长模型。

It was found that freeze drying was the best in the five kinds of preserved ways with revival rate of 100% in twenty-one month period, followed by 4℃ nutrient broth and 4℃ of frost glycerin storage with revival rate of 67% in seventeen month period.

作者对噬菌蛭弧菌Bdellovibriobacteriovorus的不同保藏方法进行了试验研究,并对其保藏效果进行了比较,结果表明,5种保藏方法中以冷冻干燥法保藏效果最好,21个月的复活率为100%,其次为4℃营养肉汤液保藏法和-20℃甘油保藏法,17个月复活率均为67%。

GROWTH OF BACILLUS CEREUS IN NUTRITIONAL BROTH

蜡样芽孢杆菌在营养肉汤中的生长模型

Cooking Technology and Nutrition Characteristics of Pork Chop Soup and Chicken Soup;

排骨汤和鸡汤的烹制工艺及营养特性

This line of reasoning led Koch to adopt meat infusions and meat extracts as the basic ingredients in his culture media.

这种想法引导Koch采用了肉汤和肉膏作为他的培养基的基本成分。

Effect of Nutrition Level on Beef Cattle Growth Performance and Beef Quality

营养水平对肉牛生产性能及牛肉品质的影响

a severe form of muscular dystrophy marked by facial weakness and drooping eyelids and difficult speech and difficulty with the hands that spreads to the arms and shoulders and legs and hips.

肌肉营养不良的严重形式。

They are noted for their delicious and nutritious meat.

它们以其肉质鲜美，富有营养而出名。

the most common form of muscular dystrophy; X-linked recessive (affecting only males).

肌肉营养不良的最常见的形式。

ANALYSIS OF THE NUTRITIONAL COMPOSITION OF SIX KINDS OF COLD-WATER FISHES

六种冷水鱼肌肉营养组成分析与评价

Comparative Study on Muscle Ingredient between Channa asistica and Ophiocephalus argus

月鳢和乌鳢肌肉营养成分的比较研究

Studies on the Deposition of 5'-Inosinic Acid in Chicken Meat and Its Modification by Nutrition;

鸡肉肌苷酸沉积规律及营养调控研究

Nutrition Value of High Protein Soybean Meal in Broilers;

高蛋白豆粕对肉仔鸡营养价值的研究

Influence of Nutrition Pattern on Beef Cattle Production Performance;

营养模式对肉牛生产性能的影响研究

Nutritional Factors Affecting Muscle Increase in Bodybuilding;

影响健美运动中肌肉增长的营养因素

Research on Best Nutrition Level of Chicks;

肉用雏鸡饲料最佳营养水平研究初探

Nutritional and Functional Evaluation of Products Fermented by Chicken Protein

鸡肉蛋白发酵产物的营养与功能评价

Analysis of the Muscle Nutritive Composition of Coilia ectenes Spawning Stock in Yangtze River

长江刀鲚产卵群体肌肉营养成分分析

Meat quality and nutritional components in pork of Gannan Juema pig

甘南蕨麻猪肉用品质与营养成分研究

Analysis on the Ratio of Flesh Content and Nutritional Quality of Esox lucius

白斑狗鱼含肉率及其营养价值的分析