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排序方式: 共有326条查询结果,搜索用时 15 毫秒
1.
采集了59份重庆生产酱油、豆豉、腐乳和豆瓣酱4大类发酵豆制品,检测其理化指标和可能存在的6种风险因子,包括蛋白质降解物挥发性盐基氮、硫化氢和生物胺、防腐剂苯甲酸和丙酸及微生物代谢毒素黄曲霉毒素。结果表明,各类样品的pH值及总酸含量均在正常范围;腐乳及包装酱油样品所含氨基酸态氮含量均满足国家标准;各类生物胺普遍存在于发酵豆制品中,不同类型的样品中所含生物胺的种类和含量不同,主要含有酪胺和腐胺。腐乳中生物胺总量最高;挥发性盐基氮的含量较高,可能对样品安全性有影响;硫化氢含量较少,暂不影响食品的可食性;总黄曲霉毒素的含量均未超过国家限量标准,安全性良好。苯甲酸和丙酸普遍存在于各类发酵豆制品中,个别样品中苯甲酸和丙酸含量远高于国家的限量标准,问题较为突出。有必要追踪发酵豆制品加工及贮藏过程中风险因子的变化及产生规律,提出有效的质量安全控制措施。 相似文献
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针对现有番茄酱易褐变、营养素丧失、风味降低、微生物侵染等问题,以市售番茄酱为试材,研究生物保鲜剂纳他霉素、乳酸链球菌素复合添加处理在常温贮藏期间番茄酱品质特性的变化规律。结果表明,与未经保鲜剂处理组相比,两种保鲜剂单一或复合使用均有抑菌保鲜效果,其中,Nisin的防腐保鲜效果优于纳他霉素,0.05%纳他霉素+0.05%Nisin复合保鲜剂处理效果最佳,能有效抑制番茄酱的褐变程度,BI抑制率降低36%,延缓Vc、可溶性固形物、番茄红素含量的下降,显著抑制菌落总数的增加,有效维持番茄酱的营养价值。 相似文献
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乳酸链球菌素(Nisin)和ε-聚赖氨酸是由微生物产生的安全的天然防腐剂,分别由乳酸链球菌和白色链霉菌产生。这两种生物防腐剂的抑菌效果不同,存在互补性。为了获得具有更广谱抑菌作用的优良性状的菌株,探索远缘细胞融合的可行性,以自主分离的ε-聚赖氨酸产生菌白色链霉菌YB12和Nisin产生菌NZ9700作为亲本菌株,通过原生质体融合技术将两个菌株进行门间的细胞融合;通过抗药性筛选、形态学观察、SRAP-PCR分子鉴定,成功获得两株稳定遗传的融合菌株。同时对融合菌株的抑菌活性进行了检测。 相似文献
4.
介绍了氯甲基异噻唑啉酮的合成方法,研究讨论了氯甲基异噻唑啉酮的杀菌速度,杀菌效率及储存稳定性,给出了氯甲基异噻唑啉酮的应用领域。 相似文献
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《Food Control》2015
A study was carried out to evaluate antimicrobial activity of açaí against Listeria innocua, as a non-pathogenic surrogate for Listeria monocytogenes, at different temperatures (37, 22, and 10 °C), from a kinetic point of view. With this aim, first the Minimum Inhibitory Concentration (MIC) under optimal growth conditions was established (37 °C), and then the effect of 3 non-inhibitory doses (3, 5, and 7 g/L) at 37, 22, and 10 °C was evaluated on the basis of the kinetic parameters lag time (λ) and maximum specific growth rate (μmax). The Total Phenolic Content (TPC) of the samples tested as a function of açaí concentration was also determined. Results obtained showed that the MIC was 10 g/L, containing 2154.91 ± 126.10 mg of Gallic Acid Equivalents (GAE)/L. At non-inhibitory doses, regardless of temperature, the higher the açaí concentration, the higher the value of λ, and the effect of a variation in açaí concentration on λ was greater at high temperatures. Therefore, the addition of non-inhibitory doses of açaí could provide a means of controlling the growth of L. monocytogenes if a cold chain failure occurs, or if any other reason compromises the microbiological safety of minimally processed foods. Consequently, the present study is important both for the science community and for the food industry because it provides the first mathematical characterization of açaí antimicrobial activity and reveals its potential use to control the concentration and growth of pathogenic bacteria in foods free of non-synthetic additives. 相似文献
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De La Torre Jessica Elizabeth Fatma Gassara Anne Patricia Kouassi Khaled Belkacemi 《Critical reviews in food science and nutrition》2017,57(6):1078-1088
Spices are parts of plants that due to their properties are used as colorants, preservatives, or medicine. The uses of spices have been known since long time, and the interest in the potential of spices is remarkable due to the chemical compounds contained in spices, such as phenylpropanoids, terpenes, flavonoids, and anthocyanins. Spices, such as cumin (cuminaldehyde), clove (eugenol), and cinnamon (cinnamaldehyde) among others, are known and studied for their antimicrobial and antioxidant properties due to their main chemical compounds. These spices have the potential to be used as preservatives in many foods namely in processed meat to replace chemical preservatives. Main chemical compounds in spices also confer other properties providing a variety of applications to spices, such as insecticidal, medicines, colorants, and natural flavoring. Spices provide beneficial effects, such as antioxidant activity levels that are comparable to regular chemical antioxidants used so they can be used as a natural alternative to synthetic preservatives. In this review, the main characteristics of spices will be described as well as their chemical properties, different applications of these spices, and the advantages and disadvantages of their use. 相似文献
10.
Combining hygrothermal and corrosion models to predict corrosion of metal fasteners embedded in wood
A combined heat, moisture, and corrosion model is presented and used to simulate the corrosion of metal fasteners embedded in solid wood exposed to the exterior environment. First, the moisture content and temperature at the wood/fastener interface is determined at each time step. Then, the amount of corrosion is determined spatially using an empirical corrosion rate model and the inputs of the first step. The result is a corrosion profile along the length of the fastener generated by summing the corrosion depths determined at each time step. We apply the combined model to predict the annual corrosion depth along a metal fastener in wood decks situated in nine different US cities. Corrosion profiles are found to exhibit the same general shape independently of climatic load, with the largest amount of corrosion occurring at 1–5 mm from the wood surface with corrosion depths ranging from 5 μm in Phoenix, Arizona to 45 μm in Hilo, Hawaii. Corrosion is confined to the first 7–20 mm of the fastener below the wood surface. By varying the climatic loads, we find that although there is a definite relation between total annual rain and total annual corrosion, under the same rain loads corrosion is higher for a climate with more evenly distributed rain events. The proposed combined model is able to capture corrosion behavior under varying loading. A sensitivity analysis gives guidelines for future corrosion modeling work for fasteners in wood. 相似文献