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Testing of human specimens for the presence of highly pathogenic zoonotic avian influenza virus A(H5N1) in Poland in 2006–2008 – justified or unecessary steps?
influenza influenza A Virus H5N1 subtype avian influenza zoonoses
2010/12/22
Since 1997, human infections with highly pathogenic zoonotic avian influenza viruses have shown that the risk of influenza pandemic is significant. In Europe, infections caused by the highly pathogeni...
Estimating the Temperature Dependence of Germination Time by Assuming Multiple Rate-Determining Steps
Activation energy Arrhenius equation Biological process Breakpoint Germination time Rate-determining step Temperature dependence
2009/7/24
The temperature dependence of the duration of a biological process can be analyzed using the Arrhenius equation. However, germination time does not precisely follow the Arrhenius equation, which is...
Agro-climatic change and european soil suitability: regional modelling at monthly time-steps
model land use evaluation soil water balance crop phenology agro-climate
2008/11/26
This paper describes the development of ACCESS-I (Agro-Climatic Change and European Soil Suitability), a model that will simulate the soil water balance and crop growth, for soil map units within regi...
New steps towards the knowledge of silos behaviour
silo finite element strain gauge material parameters
2008/11/13
The structural complexity of silos has been object of interest for engineers and researchers for more than a century. During years, mathematical models have tried to describe the problem with as less ...
Improvement of the Work Efficiency by the Half Size Square Bale to 2 Steps Load System
Square big baler Half size Two steps loading
2010/12/2
The purpose of this research presents the efficient work system of new square big baler that the stack of 2 square bales system and used the handling system for the wrap silo.
1) The stack of 2 squar...
Determination of Quality Changes throughout Processing Steps in Chinese-style Pork Jerky
Chinese-style Pork Jerky Quality Changes Water Activity
2016/4/15
Chinese-style pork jerky is a typical intermediate moisture meat product obtained by curing, drying and roasting pork samples. The chemical, physical and microbiological characteristics of pork jerky ...