Objective: Evaluation the clinical significance of C-reaction protein (CRP) and IL-6 in diagnosis of severe and mild pancreatitis.
目的：C -反应蛋白和IL - 6测定在诊断轻、重型胰腺炎患者中的临床应用价值。
Objective to detect the expression of PTEN protein in hepatocellular carcinoma (HCC) to determine whether it can be used as a new molecular label for evaluation of biological characteristics of HCC.
目的通过检测肿瘤抑制基因产物pten蛋白在肝癌中的表达情况，探讨其作为一种评估肝细胞癌(HCC)生物学特征的分子标记的意义。
The basic methods of protein nutrition evaluation of edible fungi were described in this paper.
本文阐述了食用菌蛋白质营养评价的基本方法。
Swine plasma protein (SPP) prepared by means of salting out had been subjected to amino acid analysis and rat growing test according to AOAC for biological evaluation.
分析了盐析法直接提取的猪血浆蛋白质氨基酸组成，按AOAC大鼠生长试验法评价猪血浆蛋白的营养价值。
To evaluate the value of detective system (C-12) of multiple tumor markers protein biochip for clinical staging, pathologic classification and prognostic evaluation in lung cancer.
探讨多种肿瘤标志物蛋白芯片检测系统(C鄄12)在鉴别肺癌的临床分期、病理类型和预后评估中的价值。
The production technology, nutritional evaluation and child-and animal-feeding tests of silkworm pupa protein powder (PPP) were described.
本文报导了蚕蛹蛋白分离提取技术及其产品的营养评价与动物和儿童喂养试验的研究结果。
Conclusion S100 protein can serve as early indicator for post-operative evaluation of brain injury after extracorporeal circulation, which can reflect degree of brain injury.
结论S100蛋白可作为体外循环术后评价脑损伤的早期指标，可反映脑损伤的程度。
The functional properties and nutritional evaluation of rice bran protein were introduced.
同时还介绍米糠蛋白质功能性质和营养评价。
Objective To understand the significance of bone morphogenetic protein in clinical evaluation and metastasis in osteosarcoma.
目的为了解骨形态发生蛋白在骨肉瘤的临床诊断、侵袭、转移中的意义。
Therefore, the use characteristics could be judged by determining the indexes such as protein content, NSI and sensory evaluation be-fore applying those products for food processing.
食品加工厂在应用前可通过测定蛋白质含量、氮溶解指数等指标结合感观分析来判别其应用性能。
To establish a method about uncertainty evaluation of the measurement of protein content in infant milk powder, the effect factors were find.
建立婴幼儿奶粉中蛋白质含量测定的不确定度方法，以期找出影响不确定度的因素。
This paper gave the formulation through sensory evaluation and spreadability and compared the effect of skim milk powder, soybean protein isolate, whey powder and butter on texture by TPA.
通过单因素实验，通过感官评定和涂抹性指标确定了涂抹型再制干酪的基本配方，并应用质地剖面分析（TPA）研究了脱脂乳粉、大豆分离蛋白、乳清粉和无水黄油对涂抹型再制干酪质地的影响。
To establish a method about uncertainty evaluation of the measurement of protein content in infant milk powder, the effect factors were find.
建立测定婴儿配方奶粉中性激素苯甲酸雌二醇的超高效液相色谱-串联质谱方法。
To establish a method about uncertainty evaluation of the measurement of protein content in infant milk powder, the effect factors were find.
建立测定婴儿配方奶粉中性激素苯甲酸雌二醇的超高效液相色谱-串联质谱方法。
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