(1) The righ layer of the gastrophrenic ligament was continuous with the posterior layer of the lesser omentum, the left layer of the ga.

(1)带右层与小网的后层相续,左层与带右层及带后层相续,向下左、右层靠拢而续为胰襞左部。

The effect of PH value of the system and the amount of GA on the time of glomeration and swelling ratio of PVA beads were studied.

同时还讨论了体系PH值、GA用量等因素对PVA成球时间及球珠溶胀性能的影响。

(1) The righ layer of the gastrophrenic ligament was continuous with the posterior layer of the lesser omentum, the left layer of the ga.

(1)胃膈韧带右层与小网的后层相续,左层与膈脾韧带右层及胃脾韧带后层相续,向下左、右层靠拢而续为胃胰襞左部。

The effect of PH value of the system and the amount of GA on the time of glomeration and swelling ratio of PVA beads were studied.

同时还讨论了体系PH值、GA用量等因素对PVA成时间及胀性能的影响。

(1) The righ layer of the gastrophrenic ligament was continuous with the posterior layer of the lesser omentum, the left layer of the ga.

(1)胃膈韧带右与小网的续,左与膈脾韧带右及胃脾韧带续,向下左、右靠拢而续为胃胰襞左部。

The effect of PH value of the system and the amount of GA on the time of glomeration and swelling ratio of PVA beads were studied.

同时还讨论了体系PH值、GA用量等因素对PVA成时间及珠溶胀性能的影响。

(1) The righ layer of the gastrophrenic ligament was continuous with the posterior layer of the lesser omentum, the left layer of the ga.

(1)胃膈韧右与小网的相续,左与膈脾韧右及胃脾韧相续,向下左、右靠拢而续为胃胰襞左部。

The effect of PH value of the system and the amount of GA on the time of glomeration and swelling ratio of PVA beads were studied.

同时还讨论了体系PH值、GA用量等因素对PVA成时间及珠溶胀性能的影响。

(1) The righ layer of the gastrophrenic ligament was continuous with the posterior layer of the lesser omentum, the left layer of the ga.

(1)胃膈韧右与小网的相续,左与膈脾韧右及胃脾韧相续,向下左、右靠拢而续为胃胰襞左部。

The effect of PH value of the system and the amount of GA on the time of glomeration and swelling ratio of PVA beads were studied.

同时还讨论了体系PH值、GA用量等因素对PVA成时间及珠溶胀性能的影响。

(1) The righ layer of the gastrophrenic ligament was continuous with the posterior layer of the lesser omentum, the left layer of the ga.

(1)胃膈层与小网的后层相续,左层与膈脾层及胃脾后层相续,向下左、层靠拢而续为胃胰襞左部。

The effect of PH value of the system and the amount of GA on the time of glomeration and swelling ratio of PVA beads were studied.

同时还讨论了体系PH值、GA用量等因素对PVA成球时间及球珠溶胀性能的影响。

(1) The righ layer of the gastrophrenic ligament was continuous with the posterior layer of the lesser omentum, the left layer of the ga.

(1)胃膈韧带右层与小网的后层相续,左层与膈脾韧带右层及胃脾韧带后层相续,向下左、右层靠拢而续为胃胰襞左部。

The effect of PH value of the system and the amount of GA on the time of glomeration and swelling ratio of PVA beads were studied.

讨论了体系PH值、GA用量等因素对PVA成球间及球珠溶胀性能的影响。

(1) The righ layer of the gastrophrenic ligament was continuous with the posterior layer of the lesser omentum, the left layer of the ga.

(1)胃膈韧带右与小网的后,左与膈脾韧带右及胃脾韧带后,向下左、右靠拢而为胃胰襞左部。

The effect of PH value of the system and the amount of GA on the time of glomeration and swelling ratio of PVA beads were studied.

同时还讨论了体系PH值、GA用量等因素对PVA成时间及珠溶胀性能的影响。

(1) The righ layer of the gastrophrenic ligament was continuous with the posterior layer of the lesser omentum, the left layer of the ga.

(1)胃膈韧带层与小网的后层相续,层与膈脾韧带层及胃脾韧带后层相续,向、层靠拢而续为胃胰襞部。

The effect of PH value of the system and the amount of GA on the time of glomeration and swelling ratio of PVA beads were studied.

同时还讨论了体系PH值、GA用量等因素对PVA成球时间及球珠溶胀性能的影响。