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排序方式: 共有117条查询结果,搜索用时 17 毫秒
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基于SVM的维吾尔文文本分类研究 总被引:1,自引:0,他引:1
文本自动分类技术在提高文本信息利用的有效性和准确性上具有重要的现实意义和广阔的应用前景。随着Internet上维吾尔文信息的迅速发展,维吾尔文文本分类成为处理和组织这些大量文本数据的关键技术。研究维吾尔文文本分类相关技术和方法,针对维吾尔文文本在向量空间模型表示下的高维性,本文采用词干提取和χ2统计量相结合的方法对表示空间进行降维。采用SVM算法构造了维吾尔文文本分类器。针对维吾尔文文本分类语料进行的实验结果表明,SVM分类器的MacroF1值达到了84.6%,明显好于kNN方法。 相似文献
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OYA BERKAY KARACA IBRAHIM BAŞAR SAYDAM MEHMET GÜVEN 《International Journal of Dairy Technology》2012,65(1):111-117
This study investigated the effects of adding grape, mulberry and carob molasses (Pekmez) at 6%, 10% or 14% on titratable acidity, pH, viscosity, whey separation, water holding capacity (WHC), gel firmness, acetaldehyde, volatile fatty acids, colour values, mineral profile and sensory properties of set‐type yoghurts. Increasing concentration of the molasses decreased whiteness value, viscosity and WHC, but increased redness/greenness and yellowness/blueness values, whey separation and mineral contents of the samples significantly (P < 0.05). Nevertheless, the yoghurts produced by adding grape molasses had the highest points in the sensory evaluation, followed by mulberry and carob molasses. 相似文献
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IBRAHIM O. MOHAMED ROBERT Y. OFOLI RON G. MORGAN 《Journal of food process engineering》1990,12(3):227-246
A procedure similar to the one commonly used with mixers has been utilized to develop a model for estimating the shear rate in co-rotating twin screw extruders. Newtonian and non-Newtonian fluids were used to estimate the average shear rate for three screw configurations of a Baker Perkins (MPF-50D) twin screw extruder. As would be expected, the shear rate was highly correlated to the screw speed. At a given screw speed, 30 forwarding paddles generate the highest rate of shear, followed by feed screws and single lead screws. No data was found in the published literature to provide comparison with the results of this work. However, the model has performed well in heat transfer analysis of twin screw processes. The procedure is sensitive to screw configuration, accounts for the shearing effects in the different regions within the extruder barrel, and covers a range of screw speeds (100–400 RPM) typical of what is encountered in industrial pilot plants. Even though much more work remains to be done before the shear rate can be confidently characterized for composite screw configurations, this technique provides a sound foundation. 相似文献
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Yeasts and moulds are little affected by low pH and may cause spoilage of yogurt during storage. In the present study, potassium sorbate was added as a preservative in concentrations of 0.05%, 0.1% and 0.2%. The unpreserved yogurt showed unfavourable characteristics: yeast and mould counts and acidity increased. The addition of potassium sorbate, however, inhibited yeast and mould levels, with normal characteristic properties extending more than 14 days. Potassium sorbate is thus seen as valuable for preserving yogurt. 相似文献
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The second Egyptian research reactor ET-RR-2 went critical on the 27th of November 1997. The National Center of Nuclear Safety and Radiation Control (NCNSRC) has the responsibility of the evaluation and assessment of the safety of this reactor. The purpose of this paper is to present an approach to optimization of the fuel element plate. For an efficient search through the solution space we use a multi objective genetic algorithm which allows us to identify a set of Pareto optimal solutions providing the decision maker with the complete spectrum of optimal solutions with respect to the various targets. The aim of this paper is to propose a new approach for optimizing the fuel element plate in the reactor. The fuel element plate is designed with a view to improve reliability and lifetime and it is one of the most important elements during the shut down. In this present paper, we present a conceptual design approach for fuel element plate, in conjunction with a genetic algorithm to obtain a fuel plate that maximizes a fitness value to optimize the safety design of the fuel plate. 相似文献
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Fifty-eight commercial yogurt products of seven brands (which claimed to include bifidobacteria) were obtained from local stores in Greensboro, North Carolina, USA. These products were examined at 0, 1, 2, 3 and 4 weeks for the viability of bifidobacteria and yogurt starter culture during refrigerated storage at 4°C. Our results showed that bifidobacteria counts were variable, ranging from 0 to 5.5 log cfu/mL. The average yogurt starter culture counts ranged from 5.20 to 8.87 log cfu/mL and 7.51–8.94 log cfu/mL for Lactobacillus delbrueckii spp. bulgaricus and Streptococcus thermophilus , respectively. Of the 58 products tested, only 44 products (76%) contained viable cultures. Viability of bifidobacteria in yogurt samples remained within the same levels during 3 weeks of storage at 4°C; however, the bacterial count started to decline during the fourth week. These results suggest optimal beneficial consumption of yogurt foods with live bifidobacteria should occur within 3 weeks of production. Results obtained from this research could be used by the industry to develop new technologies to ensure consumers receive high-quality products. 相似文献