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1.
Combination of heat treatment and chitosan coating to improve postharvest quality of wolfberry (Lycium barbarum) 下载免费PDF全文
Zhaojun Ban Wenwen Wei Xiangzheng Yang Jianhua Feng Junfeng Guan Li Li 《International Journal of Food Science & Technology》2015,50(4):1019-1025
The synergistic application of hot water dip at 42 °C for 30 min and 1% chitosan coating on differentiation in postharvest quality traits, microstructure as well as microbiological evolution of wolfberry fruits was investigated. Fresh wolfberry fruits were stored at 2 ± 0.5 °C and 90% relative humidity (RH) for 28 days. Results indicated the combination of prestorage heat treatment and chitosan coating maintained higher levels of ascorbic acid, total phenolic contents and antioxidant capacity as well as lower decay, compared with untreated wolfberry fruits. The possible mechanism was that the heat treatment almost sealed open stomata to limit the sites of pathogen penetration into fruits independently, followed by the biofilm formed by chitosan which controlled secondary infections as well as slowed changes in fruit respiration and metabolic activity in wolfberries. The synergistically treated fruit also exhibited a higher acceptability obtained by sensory analysis after cold storage. In this sense, the integrated application of heat treatment and chitosan coating could be regarded as an effective strategy to extend storage life and maintain the postharvest quality of wolfberry fruits. 相似文献
2.
电网的安全水平主要取决于其使用产品的质量是否过关。如果产品的质量较好,则能建造出优质的电网,电网的安全水平便会随之提高。因此,应加强对产品质量的监督管理,从而提高电网的安全水平。我们可建立质量监督管理系统,及时抽检出质量不过关的产品,从而消除电网运行过程中潜在的安全隐患。 相似文献
3.
Goat milk has specific chemical composition and physical properties. The purpose of this study was to investigate the change of milk quality and emulsion stability during 60 d frozen storage. Milk sample was taken from three Ettawah Crossedbred goats that were divided into three groups. Samples were frozen and stored for 0, 30 and 60 days. At the end of each storage periode, milk sample was thawed in the refrigerator and analyzed for total number of bacteria, chemical (acidity, pH, free fatty acids), physical (alcohol test, clot on boiling test) quality, and emulsion stability. The microbiological and chemical data were analyzed statistically using one way ANOVA, whereas physical quality and emulsion stabilty were expressed qualitatively. There were no change in the total bacteria, acidity, pH and free fatty acid (FFA) of milk during storage, whereas the assessment by 70% alcohol showed positive since 0 d. Emulsions stability changed after 30 d of storage. While, the clot on boiling (COB) test of milk was positive at 60 d of storage. Recommendation is frozen storage of goat milk should not longer than 30 d. 相似文献
4.
Spray quality is the critical factor which decides the efficacy of Small Quantity Lubrication (SQL) technology in a high specific energy involved machining process like grinding. Yet, the understanding about spray quality, the actual process mechanics and its effect on machining performance is inadequate. The present work is an attempt to establish a correlation between the spray input variables, quality of the spray and machining performance of SQL grinding through modelling and experiments. Using computational fluid dynamic techniques, the variation of droplet size, droplet velocity, number of droplets and heat transfer coefficient have been analysed at different input parameters and the computed trends have been verified and validated. CFD modelling of spray indicates that it is possible to produce aerosol medium with high heat dissipation ability at moderately high air pressure and low flow rate. It also shows that any increase in atomising air pressure favourably leads to notable increase in wetting area and also results in substantial enhancement in heat dissipation ability. Reduction of residual stress is thus remarkably good. On the other hand, grinding fluid flow rate, if increased, offers significantly better lubricity and reduces the grinding force which also reduces tensile residual stress. Short spell grinding test results are found to be in good agreement with CFD results. 相似文献
5.
Suitability,efficiency and microbiological safety of novel physical technologies for the processing of ready‐to‐eat meals,meats and pumpable products 下载免费PDF全文
Alexandros Ch. Stratakos Anastasios Koidis 《International Journal of Food Science & Technology》2015,50(6):1283-1302
Consumer studies and market reports show an increase in consumption of ready‐to‐eat (RTE) foods. Although conventional processing technologies can in most cases produce safe products, they can also lead to the degradation of nutritional compounds and negatively affect quality characteristics. Consumers strongly prefer food that is minimally processed with the maximum amount of health‐promoting substances. Novel processing technologies as pre‐ or post‐treatment decontamination methods or as substitutes of conventional technologies have the potential to produce foods that are safe, rich in nutrient content and with superior organoleptic properties. Combining novel with conventional processes can eliminate potential drawbacks of novel technologies. This review examines available scientific information and critically evaluates the suitability and efficiency of various novel thermal and nonthermal technologies in terms of microbial safety, quality as well as nutrient content on the production of RTE meals, meats and pumpable products. 相似文献
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7.
针对不同地质目标的叠前时间偏移成像解释评价 总被引:3,自引:0,他引:3
随着计算机硬件和地震勘探成像技术的发展,叠前时间偏移正逐步替代常规的NMO加DMO加叠后时间偏移成为地震数据成像处理方法的主流。但对于不同的地质目标,叠前时间偏移的成像效果是否优于常规NMO加DMO加叠后时间偏移的成像效果呢?为此,从地震数据成像处理方法、处理流程和处理参数等方面进行了讨论,并基于某地区三维数据常规处理结果和叠前时间偏移处理结果,针对不同地质目标进行了剖析与评价。认为:叠前时间偏移成像的垂向分辨率较常规处理明显降低,但对于空间波阻抗变化明显的河流和断层,叠前时间偏移成像的空间分辨率要高于常规处理;对于小于1/4波长的叠置薄储层,叠前时间偏移成像的垂向和空间分辨率低于常规处理结果。 相似文献
8.
应用人工神经网络处理部分广东地区煤质分析数据,建立网络模型,预测出煤的发热量,经实测值与预测值比较,在一定的煤种范围内预测值与实测值比较接近。 相似文献
9.
从稳态到动态的空气调节 总被引:1,自引:0,他引:1
分析传统空调所提供的稳态参数微气候环境不一定能达到人的舒适和健康的要求,提出符合人本身生理习惯的空调送风方式应该是动态空气调节.认为个人可调节和适宜的环境渐变能同时保证舒适和健康两方面需要. 相似文献
10.
扩声系统在体育馆中的典型应用 总被引:1,自引:1,他引:0
针对体育馆举办不同类型的大型活动,分别对扩声系统的音质及扩声特点提出要求,以人声和乐器声的频率特性为依据,阐述了调音师在不同场合中对于不同的扩声对象按所要达到的扩声效果应采取的调控方法。 相似文献