further studies of the procedure for the preparatory cleaning of entsalzenden crude liquor

• 1. 准备传感器组件的传感器输出数据在至少一个应用中和/或通过至少一个算法来进一步处理的方法和系统 [P] . 中国专利： CN102666207A . 2012-09-12
• 2. 一种用于自动制造电子部件的准备方法，一种用于自动制造和/或自动后处理电子部件的准备方法，一种计算装置，一种计算机程序和一种电子可读的数据载体 [P] . 中国专利： CN112868014A . 2021-05-28
• 3. procedure for the preparatory cleaning of entsalzenden crude liquor, in particular to remove humusstoffen and annex to its implementation [P] . 德国专利： DE000001238405A . 1967-04-06

  机译： Entsalzenden粗酒的预备清洁程序，特别是去除腐殖质及其实施的附件

• 4. ADDITIVE FOR CRUDE RICE WINE AND ITS MIXED LIQUOR AND PREPARATORY METHOD THEREOF AND METHOD FOR PREPARING ITS MIXED LIQUOR [P] . 韩国专利： KR0166395B1 . 1998-12-01

  机译： 粗米酒及其混合液的添加剂及其制备方法和制备其混合液的方法

• 5. procedures to solve and preparatory cleaning of gussstueckes and vibrationsrost for implementation of this procedure [P] . 德国专利： DE000001583579A . 1970-09-17

  机译： 解决和准备清洁小腿和振动冰的程序，以执行此程序

• 1. An Empirical Study of Host Social Media on the Intercultural Adaptation of Preparatory International Students in China: A Case Study of Shandong University [J] . XIE Na 文化与宗教研究：英文版 . 2019,第002期
• 2. Crude Oil Contaminated Soil Clean Up With Bioremediation: A Case Study andImplementations in Minas Field, Indonesia [C] . E. Rumbiyant, F. Hermiani, B.S. Aji, Living and working in harmony . 2005
• 3. Testing the resource-ratio theory as a framework supporting a bioremediation strategy for clean-up of crude oil-contaminated environments. [D] . Garcia-Blanco, Susana. 2004
• 4. Procedure of brewing alcohol as a staple food: case study of the fermented cereal liquor Parshot as a staple food in Dirashe special woreda southern Ethiopia [O] . Yui Sunano 2016
• 5. 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
• 6. Laboratory Study of Procedures Evaluated by the Federal Advisory Committee on Detection and Quantitation Approaches and Uses in Clean Water Act Programs [R] . 2011

• 1. A Comparative Study on the Hydrocracking for Atmospheric Residue of Mongolian Tamsagbulag Crude Oil and Other Crude Oils [J] . Tserendorj Tugsuu ,Sugimoto Yoshikazu ,Byambajav Enkhsaruul . 化学工程与科学期刊（英文） . 2012,第3期
• 2. Evaluation of Analytical Procedures in the Determination of Trace Metals in Heavy Crude Oils by Flame Atomic Absorption Spectrophotometry [J] . Mahmood M. Barbooti . 美国分析化学（英文） . 2015,第4期
• 3. An Empirical Study on Procedure Behavior of Interrogation in Criminal Procedure Law [J] . Wang Rui . 学术界 . 2015,第010期
• 4. Verification of Hazard Analysis and Critical Control Point in Hotels and Catering Units: Evaluation of the Cleaning and Disinfection Procedures and Microbiological Monitoring of Hot and Cold Meals [J] . Constantina Nasopoulou ,Panagiotis Poulios ,Mania Magli . 食品与营养科学（英文） . 2012,第5期
• 5. 带挠性梁的无液刚体自旋运动稳定性的进一步研究 [C] . 匡金炉 . 第五届全国一般力学学术会议 . 1994
• 6. 浅析韩国辩论准备程序及对我国审前准备程序的借鉴意义 [A] . 朴明姬 . 2006