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《中国橡胶》2014,(20):11-11
Recently, European SHINE R & D group, focusing on the research and development of synthetic rubber self-recovery technology, made a technological breakthrough. Up to now, SHINE R & D group has achieved the development and production of the new elastomer material in laboratory, has verified all self-recovery features and is preparing for the demonstration project of the pilot scale experiment. 相似文献
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《Food Control》2017
The anti-listerial activity of Staphylococcus equorum SE3 isolated from cheese brine was tested in two different model cheese systems to ascertain its potential for use as a protective culture for smear cheese ripening. Co-cultivation of Listeria monocytogenes L129 and the antilisterial S. equorum SE3 was performed on “milk agar” or “modified milk agar” (model cheese surface systems). S. equorum inoculated at concentrations of 106 cfu/cm2 completely inhibited growth of L. monocytogenes inoculated at 10–500 cfu/cm2 on modified milk agar within 24 h of incubation, in the negative controls L129 grew to >107 cfu/cm2. At a higher inoculation level, growth inhibition was still more than 7 log units after 24 h. L. monocytogenes strains of different serotypes were also inhibited. Co-cultivation of S. equorum SE3 with other smear bacteria or yeasts, however, showed no growth inhibition of these important ripening microorganisms. The antilisterial effect was not diminished on the modified milk agar when co-cultivation was performed with the added smear cheese microbiota. However, on milk agar with no adjuncts (“green cheese model”), only a slight (<1 log unit) growth inhibition of L. monocytogenes was observed. Addition of peptides or amino acids to milk agar could restore growth inhibition of listeriae at different levels. 相似文献
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《Food Control》2015
The aim of the study was to conduct an extensive survey on Listeria monocytogenes and Listeria spp. environmental contamination in 13 cheese-making plants. A total of 409 environmental and food samples were collected during years 2011–2013. Listeria spp. contamination was observed in all the facilities, while L. monocytogenes was recovered from 12 facilities with a prevalence ranging between 3.0% and 22.6%. Floor drains were the most contaminated sampling sites (48.8% of positive samples), serving as harbourage site for subsequent contamination. Out of 616 isolates, 277 (45.0%) were Listeria innocua, 274 (44.5%) L. monocytogenes, 41 (6.6%) Listeria ivanovii, 14 (2.3%) Listeria welshimeri and 10 (1.6%) Listeria gravyi. Serotyping carried out by PCR and agglutination method for L. monocytogenes revealed that 169 strains (61.7%) were serotype 1/2a, 65 (23.7%) 4b, 20 (7.3%) 1/2b, 10 (3.6%) 3a, 7 (2.5%) 1/2c and 3 (1.1%) 3b. PFGE conducted on L. monocytogenes isolates using AscI and ApaI restriction enzymes, yielded 6 clusters. Two predominant PFGE clusters were observed including respectively 36 and 32 strains. Within cheese-making plants, L. monocytogenes showed wide variability with strains distributed up to 4 different clusters. Pulsotypes isolated from raw milk filter were never detected in the processing environment, indicating that the contamination originated from sources other than raw milk. The isolation of strains with similar profile from different sampling sites, within and among cheese-making plants, indicated the possible transfer of L. monocytogenes contamination along production lines and from one facility to another. Strains recovered from food were confirmed as originating from the processing environment. 相似文献
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Andrew C. Fairclough Dawn E. Cliffe Sarah Knapper 《International Journal of Food Science & Technology》2011,46(8):1586-1590
The amount and vivid colour of blue veins of internally mould ripened cheeses are desirable quality characteristics. It is therefore important that there is a sufficient amount of veining and that it maintains its blue appearance to be appealing to consumers therefore leading to maximised sales potential and profit for the manufacturing company. Optimum in vitro growth mimicking the conditions typically found in pre‐packed blue cheeses, and using lactose as the sole carbon source, was facilitated by a gas mixture of 5% oxygen/0% carbon dioxide/balance nitrogen). The work undertaken in this study determined that the factors for optimum in vitro growth of Penicillium roquefortii (strain PRB6) were: a temperature of 20 ± 1 °C, pH of 6.0 ± 0.1, and a relative humidity of 70 ± 0.1%. Further in vitro studies have also shown that the increasing ‘in‐pack’ carbon dioxide concentration not only depresses the growth of P. roquefortii but also affects immature conidiospore pigmentation (no effect has been seen on mature conidiospore pigmentation). The implications of this study suggest that the majority of pre‐packed internally mould ripened blue cheeses on sale in supermarkets are packaged in inappropriate materials. For some cheeses (e.g. the Roquefort‐type cheeses) this is not an issue since these are packed in a much more mature state and some loss of veining colour is not appreciably noticeable. 相似文献
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通过具体工程实例,分析了预应力混凝土管桩在施工过程中容易出现质量通病的原因,并针对性地提出了具体的预防措施,得出了该桩基工程全部满足设计要求的结论,积累了预应力高强混凝土管桩施工经验。 相似文献
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