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The Theory and Methods Research on Ecological Quality Control of Enterprises
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作者 Han Furong 《China Standardization》 2005年第2期21-26,共6页
So far, most theories of economics and management are under the same premise that the natural resources are never exhausted and regenerated repeatedly. The magic of technology brought by industrial revolution endowed ... So far, most theories of economics and management are under the same premise that the natural resources are never exhausted and regenerated repeatedly. The magic of technology brought by industrial revolution endowed human with power that they can do anything they want. It also turns natural resources into industrial energy and enhances the development of human society and civilization. Human uses direct comparison of input and output and the satisfaction degree of demands to measure the production activities, the economic benefit and management performance, regardless of the change of ecology that serves as the natural resources. However, since the ecological environment has been changing worse recently and natural disaster happened frequently human's dream of conquering the nature has been broken. 展开更多
关键词 The Theory and methods Research on Ecological quality control of Enterprises
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DEVELOPMENT OF A NOVEL HPLC METHOD FOR QUALITY CONTROL OF SAFFRON(CROCUS SATIVUS L.)
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作者 Kuchta K Jin HH +2 位作者 Wang RW He HH Yao JB 《World Journal of Traditional Chinese Medicine》 2015年第4期92-93,共2页
Saffron,the dried stigma of Crocus sativus L.,findsnumerous applications in TCM.Here,a novel HPLC protocol was established and applied for the analysis of saffron samples,not only from different places of origin but a... Saffron,the dried stigma of Crocus sativus L.,findsnumerous applications in TCM.Here,a novel HPLC protocol was established and applied for the analysis of saffron samples,not only from different places of origin but also from several harvest seasons.One of the main active constituents of saffron,crocin,is also contained in 展开更多
关键词 CROCUS SATIVUS L DEVELOPMENT OF A NOVEL HPLC method FOR quality control OF SAFFRON
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