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- In resent years,more than ten species of microbial pathogens have been screened with this technology. 近几年应用该技术已对十多种病原微生物进行了筛选。
- Thermal processes for low-acid foods or products with pH over 4.5 are based on thermal resistance of spores of microbial pathogens. 低酸食品或pH值在4.;5以上的产品的热加工是依据病原菌的芽孢的抗热性。
- Interactions of plants with microbial pathogens 植物与病原体相互作用分子机制
- Analysis of Microbial Pathogens in the Course of Acute Pulmonary Heart Disease 肺心病急性发作期病原菌分析
- Risk Assessment and Countermeasures on the Well Water Contaminated by Microbial Pathogens in Rural Areas of China 农村井水受病原微生物污染的可能性及对策
- Clinical study of microbial pathogens and drug susceptibility in appendical intracavity with appendicitis 阑尾炎性疾病腔内菌群分类及药物敏感性临床研究
- more than five people infected with hepatitis B virus, hepatitis C virus, Treponema pallidum, or other Blood-borne microbial pathogens; 造成五人以上感染乙型肝炎病毒、丙型肝炎病毒、梅毒螺旋体或者其他经血液传播的病原微生物的；
- An ulcer located at the initial point of entry of a pathogen. 初疮病原体最初侵入的那点处的溃疡
- microbial pathogens 微生物致病体
- MEDICAL MICROBIOLOGY - SUSCEPTIBILITY TESTING OF MICROBIAL PATHOGENS TO ANTIMICROBIAL AGENTS - PART 81: MICRODILUTION; SPECIAL REQUIREMENTS FOR TESTING OF NON-FASTIDIOUS BACTERIA DIN 医用微生物学。抗微生物制剂的微生物病源细菌敏感性的测定。第81部分:微量稀释。易养细菌检验的特殊要求
- MEDICAL MICROBIOLOGY - SUSCEPTIBILITY TESTING OF MICROBIAL PATHOGENS TO ANTIMICROBIAL AGENTS - PART 83: MICRODILUTION; SPECIAL REQUIREMENTS FOR TESTING OF STRICTLY ANAEROBICALLY BACTERIA DIN 医用微生物学。抗微生物制剂的微生物病源细菌敏感性的测定。第83部分:微量稀释。极度厌气菌检验的特殊要求
- At least one avian disease pathogen has been found. 已经发现至少有一种禽病的病原体。
- These compounds inhibit microbial growth. 这些化合物能抑制微生物的生长。
- To communicate a pathogen or disease to. 侵染将病原体或疾病传播给
- Microbial ecology and molecular ecology. 微生物生态学与分子生态学。
- Acidity above 7.0 suggests microbial spoilage. 酸度在7.;0以上表明面粉受到微物的腐蚀。
- It had become of major importance as a pathogen. 它已成为极其重要的病原菌。
- Study on a Long Life BOD Microbial Sensor. 长寿命BOD微生物传感器的研究
- How do multi-cellular organisms destroy pathogens? 多细胞生物如何摧毀病原?
- How do salt and sugar prevent microbial spoilage? 为何盐和糖可防止微生物腐坏食物？
