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排序方式: 共有494条查询结果,搜索用时 15 毫秒
1.
Bart J Kemps Flip R Bamelis Bart De Ketelaere Kristof Mertens Kokou Tona Eddy M Decuypere Josse G De Baerdemaeker 《Journal of the science of food and agriculture》2006,86(9):1399-1406
The objective of this research was to investigate the feasibility of visible transmission spectroscopy for the non‐destructive assessment of the freshness of an individual egg. A total of 600 intact white‐shelled eggs of the same flock (Lohmann, 40 weeks of age) were measured. To obtain a considerable variation in freshness, groups consisting of 60 eggs were stored (18 °C, 55% RH) for 0, 2, 4, 6, 8, 10, 12, 14, 16 and 18 days. The non‐destructive spectral measurements were compared with the two most widely used destructive freshness parameters, namely Haugh units and albumen pH. A partial least squares (PLS1) model was built in order to predict Haugh units and pH of the albumen based on the transmission spectra. The correlation coefficients between the predicted value and the measured value were 0.842 and 0.867 for Haugh unit and pH of the albumen, respectively. These results show that the light transmission spectrum of an egg provides quantitative information about egg freshness. Relevant information concerning egg freshness is restricted to the interval between 570 and 750 nm. Furthermore, the models obtained for both destructive parameters were strikingly similar, indicating that Haugh unit and pH have the same physico‐chemical background. Copyright © 2006 Society of Chemical Industry 相似文献
2.
Quality of Crude Fish Oil Extracted from Herring Byproducts of Varying States of Freshness 总被引:1,自引:0,他引:1
ABSTRACT: Herring byproducts were stored at 2 and 15 °C for up to 72 h. Over time, significant increases of total volatile bases (TVB), histamine, putrescine, cadaverine, and tyramine were detected. However, only tyramine and TVB levels were temperature-dependent. The level of total polyunsaturated fatty acids (PUFAs) was constant. Longer byproducts storage gave rise to an oil with higher levels of free fatty acids, eicosapentaenoic acid (EPA), docosahexaenoic acid (DHA), and total PUFAs, while fluorescent compounds were lower. A higher storage temperature led to oil higher in α-tocopherol and EPA levels and lower in anisidine value. Surprisingly, the oil with the highest content of PUFAs was not produced from the freshest byproducts, and oil with low oxidation products can be extracted from stored byproducts. 相似文献
3.
猪肉新鲜度无损检测技术现状及发展方向 总被引:5,自引:0,他引:5
随着科学技术的不断发展,猪肉新鲜度无损检测技术不断向快速、无损、实时的方向发展.本文主要研究猪肉新鲜度无损检测方法的发展现状,包括近红外光谱检测技术、人工嗅觉和人工味觉检测技术、计算机视觉检测技术等检测技术,并着重讨论计算机视觉技术在猪肉新鲜度无损检测中的应用.最后,针对猪肉新鲜度无损检测现阶段存在的问题提出了多信息融合检测技术及其应用. 相似文献
4.
基于气敏传感器阵列和PCA的猪肉新鲜度快速分类方法 总被引:2,自引:0,他引:2
根据猪肉的腐败机理及其气味特征,合理选用了气敏传感器阵列,建立了一套用于猪肉新鲜度识别的电子鼻系统。通过不同保存温度不同时间的猪肉样品的电子鼻检测实验,探讨了电子鼻的实时响应特性的补偿方法和基于PCA的猪肉新鲜度的判别模式。同时采用挥发性盐基氮(TVBN)和微生物菌落总数检测实验进行对比分析。结果表明:在不同实验条件下,由于微生物作用产生的猪肉腐败规律,可由电子鼻实时检测;把温湿度信息作为PCA输入分量,能较好补偿温湿度造成的传感器误差。但是对于不同保存温度,判别模式是不同的。结果也表明,建立的电子鼻系统可以分析腐败过程,并半定量地表征猪肉腐败水平。 相似文献
5.
目的 旨在研发一款可浸泡在液体中的食品级牛奶新鲜度指示标签,让消费者简单方便且直观地了解牛奶的实时品质。方法 以乙基纤维素为聚合物基材,蓝莓花青素为pH敏感染料,吐温80和甘油为增塑剂制备出标签。通过比色分析、溶胀率、迁移测试、接触角、傅里叶变换红外光谱分析、扫描电镜(SEM)对指示标签进行表征,再将标签用于牛奶新鲜度监测,探究牛奶菌落总数、pH与指示标签总色差的关系。结果 花青素添加量为乙基纤维素质量分数10%的指示标签在pH缓冲液中的指示效果最佳;乙基纤维素和花青素通过氢键较好地结合使标签耐水性较好,可浸泡于液体中;迁移测试证明标签与牛奶接触不会造成安全问题;牛奶菌落总数、pH值与指示标签总色差存在相关性。结论 花青素添加量为乙基纤维素质量分数10%的指示标签在新鲜牛奶中显示为浅紫色,在变质牛奶中显示为粉色。该浸泡型指示标签在指示牛奶新鲜度上有良好应用价值和开发前景。 相似文献
6.
借鉴成人鼻腔的特殊结构及其嗅觉原理设计出具有仿生意义的气体室。根据猪肉产生的气味和传感器实验,合理选择气敏传感器。采用支持向量机(SVM)作为模式识别方法。经理化试验证明系统检测猪肉新鲜度准确率达96.45%,结果表明设计的仿生电子鼻系统检测猪肉新鲜度是可行的。 相似文献
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9.
玉米新鲜度快速检测方法初探 总被引:2,自引:0,他引:2
初步建立了两种定性检验玉米新鲜度的方法:愈创木酚法,以溶液开始变色所需时间及加入染色液3 min后溶液颜色的改变程度,作为检测新陈玉米的依据;盐酸对二氨基苯法,以加入染色液5 min后玉米胚部及皮层颜色的改变来推断玉米新陈. 相似文献
10.
Analysis of Volatile Bread Aroma for Evaluation of Bread Freshness Using an Electronic Nose (E-Nose)
This paper presents the use of a tin-oxide sensor array and self-organized map (SOM)-based E-nose for analysis of volatile bread aroma and explores its ability to cluster bread odor data according to the freshness of bread. A low cost tin-oxide sensor array based electronic nose system has been used for the classification of state of freshness of bread. The sensor data was acquired for a period of 3 weeks, and an unsupervised self-organizing map (SOM) model was trained using this data to correlate the sensor response to classify the bread as fresh and stale. A comparative evaluation of 3 week' of bread data was carried out using the SOM. The results suggest that the system developed is able to predict the state of bread as fresh and stale up to 98% accuracy if the test bread data sets are of the same week. The classification accuracy reduces to 75-85% if test bread data sets are from different weeks. The model is also applied on three different brands of bread and similar classification results are obtained. 相似文献