2) Muscovy duck reovirus 番鸭呼肠孤病毒 1. Prokarytic expression of σ C- encoding gene of muscovy duck reovirus and development of indirect ELISA; 以番鸭呼肠孤病毒σC表达蛋白为抗原的ELISA方法的建立 2. Selection of attenuated muscovy duck reovirus vaccine strain; 番鸭呼肠孤病毒弱毒株选育...
S. (1950). A strain of virus was then isolated from the affected duckling, but the serum neutralization test with Duck hepatitis antiserum from tlu- united states has not been able to carry out. Electron microscopy of thin section made on the diseased liver of affected ducklings also revealed...
Production with a high yield of recombinant duck Cu,Zn SOD was achieved in Escherichia coli after the reconstituted expression vector pET-3a-dSOD was transformed into the bacterial strain BL21(DE3)pLysS. After two steps of anion exchange chromatography, a great quantity of the purified enzyme (...
Isolation and characterization of a Neisseria strain from the liver of a Chinese Peking duck.###Misidentification of Neisseria polysaccharea as Neisseria meningitidis with the use of matrix-assisted laser desorption ionization-time of flight mass spectrometry.###Nutritional immunity. Escape from bacterial...
6) Peking duck erythrocyte 北京鸭红细胞 1. Result of isoelectric focusing electrophoresis shows that copper and zinc superoxide dismutase from Peking duck erythrocytes contains five major active components with isoelectric points at PH5. 等电聚焦表明,北京鸭红细胞铜锌超氧化物歧化酶由等电点分别为5...
系统标签: eggs duck peking traits skorupy kaczek ORIGINALPAPER9Volume8(2007)No.1(9-16)EGGSHELLANDEGGCONTENTTRAITSINPEKINGDUCKEGGSFROMTHEP44RESERVEFLOCKRAISEDINPOLANDCECHYSKORUPYITREŚCIJAJKACZEKPEKINZESTADAREZERWOWEGOP44UTRZYMYWANEGOWPOLSCEDARIUSZKOKOSZYŃSKI,ZENONBERNACKI,HENRYKAKORYTKOWSKAUniversityof...
EGGSHELL AND EGG CONTENT TRAITS IN PEKING DUCK EGGS FROM THE P44 RESERVE FLOCK RAISED IN POLAND CECHY SKORUPY I TREŚCI JAJ KACZEK PEKIN ZE STADA ... Z Bernacki,H Korytkowska - International Conference on Education 被引量: 1发表: 2015年 Microstructure and Properties of Surface Layer of Ca...
Generally season the duck legs and place them in a pot with plenty of room. Add spices and garlic. Cover the legs in duck fat. Bake for 6 hours at 250 degrees Fahrenheit with lid on the pot. Let duck cool then pick the meat, reserving the bones. Caramelize onions and reserve half....
Results revealed that significant differences (P<0.05) were appeared in egg morphology characteristics, components percentages and some chemical composition values due to duck strain. Egg breadth and length, weight, volume values were high in Peking duck eggs compared with Mallard duck eggs, whereas ...