全文获取类型
收费全文 | 491篇 |
免费 | 49篇 |
国内免费 | 1篇 |
专业分类
电工技术 | 1篇 |
综合类 | 27篇 |
化学工业 | 9篇 |
机械仪表 | 1篇 |
建筑科学 | 12篇 |
矿业工程 | 1篇 |
轻工业 | 425篇 |
水利工程 | 41篇 |
石油天然气 | 3篇 |
无线电 | 4篇 |
一般工业技术 | 14篇 |
冶金工业 | 2篇 |
自动化技术 | 1篇 |
出版年
2024年 | 3篇 |
2023年 | 15篇 |
2022年 | 33篇 |
2021年 | 24篇 |
2020年 | 27篇 |
2019年 | 27篇 |
2018年 | 24篇 |
2017年 | 25篇 |
2016年 | 23篇 |
2015年 | 30篇 |
2014年 | 46篇 |
2013年 | 24篇 |
2012年 | 34篇 |
2011年 | 26篇 |
2010年 | 20篇 |
2009年 | 26篇 |
2008年 | 12篇 |
2007年 | 25篇 |
2006年 | 22篇 |
2005年 | 23篇 |
2004年 | 7篇 |
2003年 | 9篇 |
2002年 | 5篇 |
2001年 | 4篇 |
2000年 | 2篇 |
1999年 | 7篇 |
1998年 | 6篇 |
1997年 | 2篇 |
1995年 | 3篇 |
1994年 | 1篇 |
1993年 | 1篇 |
1991年 | 2篇 |
1987年 | 1篇 |
1986年 | 1篇 |
1985年 | 1篇 |
排序方式: 共有541条查询结果,搜索用时 15 毫秒
1.
Yejun Wu Bowen Yan Juan Zhou Huizhang Lian Xiaojun Yu Jianxin Zhao Hao Zhang Wei Chen Daming Fan 《Journal of food science》2020,85(10):3282-3292
2.
Freshwater drum (Aplodinotus grunniens) may be a predator of the invasive zebra mussel (Dreissena polymorpha), which established in Lake Winnipeg in 2013. In this study, the diets, trophic position, and growth of 51 freshwater drum collected in 2019 (six years post-zebra mussel invasion) were compared to 64 freshwater drum sampled in 2000. Benthic insect larvae were the dominant food items in both years. Although mollusks occur in high densities in Lake Winnipeg, they were only consumed by a few freshwater drum in either sample year. Zebra mussels were not a frequent prey item in 2019 as they were only consumed by four of the sampled freshwater drum. Stable isotope analysis of white muscle tissue yielded similar δ13C and δ15N values in both years and were consistent with a benthic, insectivorous diet. Length-at-age data derived from otoliths revealed that the 2019 population had at least an equal growth rate to the 2000 population. Weight-at-length data suggested that fish condition was greater in 2019 than in 2000, which coincided with increased benthic macroinvertebrate density in Lake Winnipeg. Based on these findings, Lake Winnipeg freshwater drum continue to feed predominantly on insect larvae and not zebra mussels. 相似文献
3.
基于层次分析法的馒头感官模糊综合评判 总被引:1,自引:0,他引:1
选取市售的馒头作为感官评价对象,采用层次分析法进行权重分配,构建了馒头模糊综合评判模型.以综合值H的大小来判断馒头的等级和品质的优劣,从而得出科学、全面的馒头感官评价方法. 相似文献
4.
探讨了脂乳酶、脂肪酶、葡萄糖氧化酶、α 淀粉酶及戊聚糖酶对馒头的体积、白度、内部结构、高径比、比容等的影响.结果表明:脂乳酶5mg/kg或葡萄糖氧化酶7mg/kg时,馒头高径比最大;α 淀粉酶5mg/kg或戊聚糖酶3mg/kg时,馒头比容最大. 相似文献
5.
Chinese steamed bread (CSB) is a staple food among Asian populations. Linseed (Linum usitatissimum) is an emerging ‘healthy’ food ingredient rich in a range of bioactive components. Ground linseeds were incorporated in northern style CSB formulation up to 20%. Various physico-chemical, nutritional and sensory properties of the resulting CSB were studied. Linseed addition decreased the specific volume and spread ratio of CSB, while increasing the hardness and chewiness in a dose-dependent manner. Linseed addition up to 15% little affected the overall sensory acceptability of CSB. Nutritionally, linseed addition increased the in vitro antioxidant activities of CSB, while decreasing in vitro starch digestibility and expected glycaemic index. It may be concluded that linseed has the potential to enhance the nutritional quality of CSB without negatively affecting the eating quality. 相似文献
6.
Jingming Ning Gary G. Hou Jingjing Sun Zhengzhu Zhang Xaiochun Wan 《International Journal of Food Science & Technology》2019,54(2):576-582
The effects of green tea powder (GTP) on the properties of hard red winter (HRW) flour and Chinese steamed bread were investigated. GTP was blended with HRW flour at levels of 0.00, 1.00, 2.00, 3.00 and 4.00 g GTP/100 g wheat flour. With the addition of GTP, the maximum torque of flour became stronger. The resilience and degree of green colour of steamed bread increased, while hardness and chewiness decreased, with the addition of GTP. The addition of 1.00% GTP did not significantly affect the specific volume, but remarkably influenced the hardness and resilience of steamed bread. In steamed bread formulated with GTP, the antioxidant activity was 0.84 mm TE per g at 1.00% of GTP and increased with GTP levels. The steamed bread had a pleasant flavour, and the degree of overall liking of steamed bread increased with GTP levels to the maximum used in this work. 相似文献
7.
David C. Depew Emily Krutzelmann K. Elise Watchorn Amanda Caskenette Eva C. Enders 《Journal of Great Lakes research》2021,47(3):556-566
The distribution, density, biomass and size-structure of the zebra mussel (Dreissena polymorpha) population in Lake Winnipeg were examined between 2017 and 2019. Zebra mussels have colonized most of the available hard substrate in the south basin and Narrows region, but colonization of the north basin remains low at present, even on suitable substrate. Numerical densities and shell free biomass peaked at 5530 ± 953 m?2 and 64.7 ± 57.9 g shell free dry mass m?2 respectively. The distribution appeared to be strongly limited by substrate type and availability, with further limitations on the distribution imposed by physical disturbance in shallow waters and unsuitable substrate in deeper areas of the lake. Zebra mussels <1 year old dominated the populations, and individuals >18 mm were exceedingly rare. Poor recruitment was observed at sites along the eastern side of the south basin compared to elsewhere in the lake. The proximate causes of these differences in colonization success and recruitment are not clear, but may be in part due to heterogeneous patterns of key physico-chemical environmental conditions such as calcium concentrations required for successful development of juvenile mussels and colder water temperatures in the north basin. This study provides a baseline of information on which to track further expansion of zebra mussels in Lake Winnipeg and assist efforts to develop an understanding of how zebra mussels may affect the ecology of Lake Winnipeg. 相似文献
8.
9.
The Effect of Active Packaging on Microbial Stability and Quality of Chinese Steamed Bread
下载免费PDF全文
![点击此处可从《Packaging Technology and Science》网站下载免费的PDF全文](/ch/ext_images/free.gif)
The present study was conducted to evaluate the effect of active packaging [oxygen absorber (OA) or oxygen absorber combined with ethanol emitter (OA + EE)] on microbial stability and quality of Chinese steamed bread (CSB) stored at 25 °C. Air‐packaged CSB was taken as control. Microbiological, sensory, physical, thermal and mechanical changes were monitored as a function of treatment and storage time. On day 2 of storage total plate count was reduced by 3.1, 3.7 and 4.4 cfu/g by OA, OA + EE (1% v/v) and OA + EE (3% v/v), respectively (p < 0.05). Yeasts and moulds were inhibited during the entire storage period. No detrimental effects of OA + EE (1% v/v) were observed on organoleptic parameters, whereas OA + EE (3% v/v) gave a strong objectionable flavour and taste. Active packaging significantly (p < 0.05) delayed the increase of potential of hydrogen as compared to the control. No significant effect of active packaging was found on moisture content, water activity, colour and specific volume. An increase in the melting enthalpy of amylopectin crystallite was observed in all samples during storage. The stored CSB samples packaged with OA showed higher values of hardness compared to samples packaged with OA + EE (1% v/v), indicating the potential of ethanol as plasticizer of the protein network. The results indicate the potential application of OA and OA + EE (1% v/v) as an antimicrobial packaging system for CSB preservation. Copyright © 2015 John Wiley & Sons, Ltd. 相似文献
10.
明确低温对磷化氢致死害虫时间的影响有助于在通常低温储粮中的成功杀虫指导和避免抗性发展。测定了低温18℃、准低温23℃和常温28℃时长角扁谷盗卵、幼虫、蛹和成虫在磷化氢200 mL/m3浓度下不同时间的死亡率和完全致死时间。长角扁谷盗卵在18、23、28℃时磷化氢对其死亡率-时间回归方程分别为y=8.975x-3.797、y=9.224x+3.213和y=10.460x+12.133,完全致死时间分别为48、44、36 h;相应地幼虫的回归方程分别为y=11.992x-7.690、y=12.200x+5.296和y=16.143x+2.284,完全致死时间分别为36、32、24 h;相应地长角扁谷盗蛹的相应回归方程分别为y=9.573x-2.505、y=10.018x+1.830和y=11.845x+9.741,完全致死时间分别为44、40、32 h;相应地长角扁谷盗成虫的回归方程相应为y=11.984x-6.978、y=12.355x+3.852和y=16.119x+3.049,完全致死时间分别为36、32、24 h。低温对磷化氢致死长角扁谷盗各虫态的时间延迟影响... 相似文献