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排序方式: 共有5594条查询结果,搜索用时 26 毫秒
1.
Pakteera Sripokar Yi Zhang Benjamin K. Simpson Egon Bech Hansen Suppasil Maneerat Sappasith Klomklao 《International Journal of Food Science & Technology》2021,56(12):6368-6375
Beardless barb is a common fish species used in fermentation of fish paste Ka-pi-plaa. Autolytic profile of beardless barb muscle showed the maximum autolysis was at 50 °C, at both acidic and alkaline pH values. With augmentation concentration of NaCl, autolytic activity slightly decreased. Endogenous proteinases isolated from fish muscle in crude extract forms were also characterised. The acidic proteinases had optimum activity at pH 3.0 and 50°C, and they showed higher proteolytic activity than the alkaline proteinases which were optimally active at pH 9.0 and 50 °C. Proteinases in peak at pH 3.0 were inhibited by pepstatin A, but those in peak at pH 9.0 were highly inhibited by PMSF, TLCK and soybean trypsin inhibitor, suggesting that both aspartic and serine proteinases were existed in beardless barb muscle. The proteinases were stable in pH range of 2.0-5.0 but unstable at the temperatures higher than 40 °C. NaCl suppressed the proteolytic activity, ATP activated the proteinase activity, while CaCl2, MgCl2 and CoCl2 exhibited no influence on the activity. The results implied that cathepsin D is the predominant proteinase responsible for autolysis in beardless barb. The findings were useful to improve the processing and qualities of Ka-pi-plaa product using beardless barb as raw material. 相似文献
2.
提出一种将多壁碳纳米管碘化后制备银/多壁碳纳米管(Ag/MWCNTs)复合材料的方法。通过球磨对碘化多壁碳纳米管进行了功能化,并通过透射电子显微镜(TEM)、X射线衍射(XRD)、傅里叶变换红外光谱(FT-IR)、拉曼光谱和热重分析(TG)对其进行了表征。结果表明,经碘化处理后,银纳米粒子(Ag-NPs)能更好地粘附在碳纳米管表面,改善了银纳米粒子与碳纳米管之间的连接。羟基(-OH)基团的伸缩振动明显增强,激活了碳纳米管的表面,增加了碳纳米管表面Ag+形核的数量。在260 ℃以下,Ag/MWCNTs复合材料的质量损失小于MWCNTs的质量损失。最后,制备了银-环氧树脂浆料,发现使用Ag/MWCNTs复合物制备的浆料具有最低的电阻率和最高的热导率。 相似文献
3.
Andrés Mario Zervigón 《History of Photography》2019,43(2):130-143
For decades now, Douglas Crimp’s landmark 1980 essay ‘The Photographic Activity of Postmodernism’ has shaped our understanding of modernism’s aftermath, at least as it unfolded in North America and Western Europe. Less remembered, however, is the degree to which the procedures of disjunction, copying, appropriation, and outright theft that he highlighted were epitomised not just by contemporary photography, but by photomontage in particular. This article recovers the debates that led critics such as Crimp, Abigail Solomon-Godeau, Christopher Phillips, Benjamin Buchloh and others to turn to photomontage as one of their principal objects of concern in what became known as the postmodern critique of photography. Why was montage tasked to perform this critical function, particularly by people around the journal October who had not otherwise devoted the balance of their writing to photography’s history? The article suggests that these men and women, along with the contemporary artists they foregrounded, manifested what Mary Anne Doane has called a ‘desire for signification’, a reaction in the late 1970s against the mute theatricality of minimalist and conceptual art. Photomontage reintroduced representation to contemporary art and to the canon of art history. But unlike the reemerging illusionism in painting that also manifested this desire, montage guarded against an uncomplicated realism by highlighting and critiquing operations of representation in a manner that painting no longer could. 相似文献
4.
原位胶结充填体质量评价通常采用单轴抗压强度作为表征指标,由于在现场工程中无法快速、准确获取充填体的强度值,因此需要建立一种参数易于获取且准确的原位胶结充填体强度预测模型。基于胶结充填体物理力学参数的内在联系,从量纲平衡的角度探索了胶结充填体单轴抗压强度与P波模量的关系。根据C矿和I矿两种原位胶结充填体的密度、P波速度及取芯强度的测试数据,采用线性拟合的方法获得了基于P波模量的原位胶结充填体强度预测模型。通过对C矿和I矿的强度预测模型拟合效果分析可知,P波模量与取芯强度呈正相关性,且拟合效果较好,证明原位胶结充填体强度预测模型精度高,具有很强的实用性。 相似文献
5.
首先在传统西瓜豆瓣酱制作的工艺基础上,设定西瓜、花生油的添加量为150,10 g,通过将影响西瓜豆瓣酱风味的主要因素豆曲、盐、花椒、八角、小茴香、葱、姜、蒜的添加量进行单因素和正交试验,确定自制西瓜豆瓣酱的较优配方。试验结果表明,西瓜150 g、豆曲30 g、盐10 g、花椒1 g、八角2 g、小茴香1 g、葱8 g、姜12 g、蒜8 g为最佳配方。另外,研究了西瓜与豆曲的比例对亚硝酸盐的影响及西瓜豆瓣酱发酵成熟后随放置时间增加亚硝酸盐含量的变化。研究表明,在相同食盐添加量下,亚硝酸盐含量随着西瓜添加量的下降而降低,自制豆瓣酱亚硝酸盐含量随着放置时间的增加而降低并逐渐接近于平稳。根据GB 2762-2017《食品安全国家标准食品中污染物限量》对于蔬菜类食品规定亚硝酸盐含量不得超过20 mg/kg[1],食用不会对人体产生危害,为人们在加工西瓜豆瓣酱时提供了参考。 相似文献
6.
7.
近年来,随着我国食品行业的不断创新与发展,豆瓣酱产业也随之呈现稳固上升的趋势,然而开放式的豆瓣制作环境和复杂繁长的制作工序也使得豆瓣酱在生产加工过程中存在某些食品安全隐患。本文探讨了豆瓣酱用料、制曲、发酵和贮藏等环节可能产生的危害物,如黄曲霉毒素B1、肉毒毒素、微生物、生物胺等,以及减少和控制这些有害物质的措施,为豆瓣酱生产过程中的安全控制提供有效借鉴。 相似文献
8.
Lawrence K. Q. Yan Sze Kee Tam Ka Y. Fung Ka M. Ng 《American Institute of Chemical Engineers》2020,66(8):e16272
Due to the complexity of the screen-printing operation and the rheological behaviors of the screen-printable paste, such a paste is usually formulated by trial-and-error. In this report, a systematic procedure, based on heuristics and mechanistic models, for the design of a screen-printable paste is developed. The procedure is demonstrated by a case study of the formulation of a conductive paste of copper particles. 相似文献
9.
10.
The effect of activator type, concentration and slag composition on the strength and stability properties of paste backfill (CPB) of high-sulphide tailings using alkali-activated slag (AAS) as binder (7 wt.%) were investigated in this study. Acidic and neutral (AS–NS) slags were activated with liquid sodium silicate (LSS) and sodium hydroxide (SH) at 6–10 wt.% concentrations. Ordinary Portland cement (OPC) results were used for comparison. The strength development was found to remarkably improve with increasing the concentration from 6 to 8 wt.%. Further increase in concentration did not enhance the strength. SH was determined to produce higher early-age strength whilst LSS produced higher long-term strengths as an indication of slag selectivity for activators. More extensive gypsum formation was observed at lower concentrations in SEM/EDS studies. An increase in Na2O concentration raised the activator consumption. High concentrations also led to poorly crystallized C–S–H gel, loose structure and drying shrinkage cracks especially in NS–SH samples. A reduction in total porosity up to 20% was obtained in AAS samples compared to OPC. Amorphous structure, chemical modulus ratio and/or basicity index (BI) values were seen to control the pozzolanic reactivity, and therefore, the alkali-activation and hardening process. 相似文献