Introduction of Japan

基本解释日本概况

网络释义

1)Introduction of Japan,日本概况2)Japan,日本3)Japanese,日本4)Charybdis japonica,日本5)Charybdis japonica,日本?6)japonicum,日本7)Japan,日本“8)JP Japan,日本9)Japan and Japanese,日本及日本人10)Japanese soy sauce,日本酱油

用法和例句

The Development Condition of Forerunner Cutting Technique and Material of Hardware and Cutting-tools in Japan;

日本先进切削技术和五金刀具材料的发展状况

Study on Experiences of Protecting and Treating Biwa Lake of Japan;

日本琵琶湖环境保护与治理经验

The environmental protection technologies of power transformation facility in Japan;

日本变电设备的环境保护技术

The Conditions of the Japanese Food System and Its Research Progress;

日本食品系统的状况及其研究进展

Study on the Cultivation of Japanese Innovative Talents;

日本博士生培养模式研究

Sero-epidemiological Survey on Japanese Encephalitis at Pig Farms Registered in Zhuhai;

珠海市部分注册猪场日本脑炎调查研究

Effects of Accumulated Bleaching Powder on Ultrastructure of four Tissues in Charybdis japonica;

漂白粉蓄积对日本4种组织超微结构的影响

The effects of heavy metal ions on the hisological structures of gill and hepatopancreas of Charybdis japonica were observed by means of a light microscope in 15 days experiment.

在实验生态条件下研究了重金属离子(Cu2+、Pb2+、Hg2+、Cd2+)对日本鳃丝和肝胰脏显微结构(15d)的影响。

In this paper,firstly,the acute toxicity of triazopnios with different density on Charybdis japonica was determined,and the safety concentration was 0.

首先根据急性毒性试验确定了三唑磷对日本?的安全浓度为0。

Schistosoma japonicum glutathione-S-transferase(Sj26GST):expression,localization and its evaluation in diagnosis for schistosomiasis;

日本血吸虫谷胱甘肽-S-转移酶在虫卵阶段的定位

Immunodiagnosis of acute schistosomiasis using 26 ku glutathione-S-transferase recombinant protein of Schistosoma japonicum;

重组日本血吸虫26ku谷胱甘肽-硫-转移酶的表达、纯化及其免疫特性分析用于急性血吸虫病免疫诊断

Effect of chemotherapy on the control of schistosomiasis Japonicum;

化疗控制人群感染日本血吸虫的效果分析

A Study on the System of the"Graduate Professional School of Education"in Japan --Based on the Example of Binku Education University;

日本“教师专业研究生院”制度研究——以兵库教育大学为例

Study on shortening fermentation period of Japanese soy sauce;

日本酱油缩短发酵周期的研究

The feature and fermenting technology of Japanese soy sauce;

日本酱油的特征及其酿造工艺

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