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11.
Like any other domain of human activity, psychology has its fads and fashions. One consequence of fads is an overconcentration of resources on specific problems or approaches, which leaves other important problems or approaches (holes) underappreciated and understudied. This article is primarily about different factors (such as negativity bias, polarization of positions, focus on internal causes of behavior, dedication to a narrow view of what science is) that result in holes and about explorations of some of these holes that have interested the author. Psychologists should look more in the holes left behind by current enthusiasms. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
12.
Kinema is a fermented soya bean food of Nepal and the hilly regions of North-eastern States of India. Generally, the fermentation is dominated by Bacillus spp. that often cause alkalinity and desirable stickiness in the product. The present study was undertaken in a limited number of commercial (market) kinema samples to test for the presence of foodborne pathogens and their properties. Bacillus cereus was present in numbers exceeding 104 cfu/g product in five of the tested 15 market samples. Enterobacteriaceae and coliform bacteria exceeded 105 cfu/g in 10 of the 15 samples. Escherichia coli exceeding 105 cfu/g was found in two samples. Staphylococcus aureus was not detected in any of the tested samples. Of 31 isolated typical and atypical strains of B. cereus, 18 representative strains were tested qualitatively for the ability to produce diarrhoeal type enterotoxin (BCET) using an Oxoid BCET-RPLA test kit. Overall, BCET was formed by 12 strains in BHIG (brain heart infusion broth +1% glucose), by seven strains on sterilized cooked rice, and by five strains on sterilized cooked soya beans. Semi-quantitative tests on BCET revealed that levels exceeding 256 ng/g soya beans, produced by single pure culture inoculation with the isolated B. cereus strains, were reduced to ≤ 8 ng/g by frying kinema in oil, a common procedure when making kinema curry. It was also shown in a mixed pure culture experiment that a kinema strain B. Subtilis DK-W1, is able to suppress growth and BCET formation by a selected toxin producing strain (BC7-5) of B. cereus. It is concluded that the traditional way of making kinema and its culinary use in curries is safe. However, for novel applications of kinema, safety precautions are advisable. 相似文献
13.
发展我国冻干蔬菜产业大有可为 总被引:1,自引:0,他引:1
本文介绍了真空冷冻干燥食品的发展现状、特点及其工艺流程 ,着重讨论了发展冻干食品工业的广阔前景 相似文献
14.
Review: Modified Atmosphere Packaging and its effects on the microbiological quality and safety of produce 总被引:10,自引:0,他引:10
Carol A. Phillips 《International Journal of Food Science & Technology》1996,31(6):463-479
Modified Atmosphere Packaging and related technologies are increasingly used to extend shelf-life of fresh produce. This paper reviews the effect of such technology on the spoilage microbiological flora and food-borne pathogens which may be present in produce and also on the organoleptic properties of the product. 相似文献
15.
16.
R. GRAY† M. HILARY STEVENSON‡ 《International Journal of Food Science & Technology》1991,26(6):669-672
One hundred and twenty-five pairs of chicken drumsticks were randomly allocated to one of five dose rates: 5, 10, 15, 20 or 600 kGyh-. The highest dose rate was obtained using a linear accelerator whilst the remaining dose rates were provided using a 60 Co gamma source. Each batch of 25 pairs was further divided into groups five of which were stored at 4°C for 0, 7, 14, 21 or 28 days. ESR spectroscopy was used to measure the intensity of the radiation-induced signal. There was a quadratic relationship between ESR signal strength and dose rate, which although statistically significant is unlikely to be of practical importance. The magnitude of the ESR signal declined by about 20% over the first 14 days of storage at 4°C and thereafter the decrease was minimal. 相似文献
17.
J. Gajdoš Kljusurić 《Sadhana》2003,28(6):991-998
This work is an experimental study of the differential scanning calorimetry characterisation of polymer materials used in
food packaging materials, such as polypropylene (0.03 mm), polyethylene (0.1 and 0.03 mm), poly(D-(-)-Β-hydroxybutyrate) (powder),
two-layered polypropylene (0.064 mm), and two-layered polypropylene with poly-vinylidene-chloride (0.012/0.021). The polymer
stability was checked by simulation of conditions during food preparation in microwave ovens, sterilisation or rapid freezing.
The materials were tested in the temperature range from 40 to 200‡C at different scan rates from 2 to 30°C min−1 during heating or cooling. The enthalpies show a high correlation coefficient (0.964) with scan rate. All samples undergo
phase change in the temperature range from 107 to 173°C during heating and enthalpies are in the range from 31.8 to 71.1Jg−1. Upon subsequent cooling from 200°C, the temperature range of phase changes is shifted to lower temperatures from 86 to 102°C
with enthalpies ranging from 30.4 to 57.8 J g−1.
Experiments with exposure of polymers to microwave radiation and freezing prove that the phase change considering the temperature
range is very similar in all experiments. 相似文献
18.
Almond preferences were produced by giving rats a mixture of almond and sucrose (Experiments 1-4) or saccharin (Experiment 4). A subsequent extinction procedure consisted of either repeated 2-bottle almond versus water tests (Experiment 1) or repeated exposure to almond alone (Experiments 2-4). The main independent variable was whether access to food following a session was given immediately, 30 min later, or 120 min later. No effect of extinction was found in any experiment. An important finding was that varying the delay until food access had no detectable effect. It was concluded that inadvertent flavor-food associations do not maintain preference for the flavor under extinction conditions. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
19.
20.
A demonstrative study for the wind and solar hybrid power system 总被引:1,自引:0,他引:1
In March 1995, a small scale wind and solar hybrid power system was installed at Ashikaga Institute of Technology. Until now, the authors have acquired the data of the output of the hybrid power plant along with wind speed, wind direction, and the solar radiation, in order to demonstrate a complementary relationship between solar energy and wind energy.After nine months operation of the system, the authors confirmed that there exists a complementary relationship between solar energy and wind energy. We also found, however, that the power output by wind does not have much prospect compared to that by solar cell especially in summer season in Ashikaga area. 相似文献