PROCEDURE AND ORGANISATION FOR THE PURPOSE ON THE MARKET OF HALM OR ANIMAL HALF, PRESSING THEM IN BALLARS AND LEAVING THEM IN THEIR CHARGES

• 1. 基因治疗用载体以及利用该基因治疗用载体在哺乳动物中或培养细胞中进行目的蛋白定量的方法 [P] . 中国专利： CN100346834C . 2007.11.07
• 2. 基因治疗用载体以及利用该基因治疗用载体在哺乳动物中或培养细胞中进行目的蛋白定量的方法 [P] . 中国专利： CN1758924A . 2006-04-12
• 3. PROCEDURE AND ORGANISATION FOR THE CONSTRUCTION OF A MARKET CONTRACTED AND SPECIFIED SWITCH MARKET. [P] . SE7506469L . 1975-12-20

  机译： 市场收缩和特定交换市场构建的过程和组织。

• 4. HALF-LEATHER REGULATION, HALF-LEATHER TRANSPORT TREATY, MANUFACTURING PROCEDURES FOR ORGANISATION AND SUBSTREAT, adhesives AND DOUBLE-SIDE HALF-LEATHER [P] . 德国专利： DE69738783D1 . 2008-07-31

  机译： 半皮革法规，半皮革运输条约，组织和基材的制造程序，胶粘剂和半侧半皮革

• 5. Half for mounting on the head of an animal, procedures for positioning the half -holder on the head of the animal and use of the half -holder for mounting on the head of the animal [P] . 德国专利： DE102017125155A1 . 2019-05-02

  机译： 一半用于安装在动物头上，将半支架固定在动物头上的步骤以及使用一半支架在动物头上的安装方法

• 1. ABSTRACTudThe purpose of this research is to obtain an optimal formulations of Black mulberry leaves dried noodle product by using Design Expert Application with Design Mixture D-optimal method.udThis research was done with two phases. The preliminary procedures research is to determine levels of antioxidant activity, chlorophyll content, and the levels of tannin that was contained in black mulberry leaves, the black mulberry leaf flour, a pare fruits, and pare flour. Primary research is to determine the best formulation by using a Mixture Design Expert Design D-optimal method, for a purpose is to optimized the Black mulberry leaf dry noodle. Responses in this studies are a chemical analysis response by using a crude fiber analysis and protein analysis. Physical response is water absorption. Sensory response are color, flavor, and odor.udBlack mulberry leaves dried noodles was made from wheat flour, black mulberry leaf flour, and pare flour, other materials such as an eggs, water, salt, and sodium bicarbonate, of the 16 formulations that has offered to produce an optimal formulation based on desirability which contains 39.69 Flour,14.25 Black Mulberry Leaves flour, 3.06 Pare fruit and flour amounted, and other materials are 30 water, 10 eggs, 2 salt, and 1 sodium bicarbonate. The formulation has been result by program 11,05 crude fiber content, 12.93 protein, 274.31 water absorption, 4,31 for color attribute, 3,87 for taste attribute, and 3,71 for aroma attribute.ududKeyword: Black mulberry leaf dried noodles, optimization. [O] . Leti Nurlatifah Alumni, Yudi Garnida DS, Tantan Widiantara DS 2017

• 1. 基于项目的学习在《C++程序设计》教学中的应用研究 [A] . 孙博 . 2014