全文获取类型
收费全文 | 355篇 |
免费 | 10篇 |
国内免费 | 3篇 |
专业分类
电工技术 | 1篇 |
综合类 | 1篇 |
化学工业 | 40篇 |
金属工艺 | 1篇 |
机械仪表 | 4篇 |
建筑科学 | 6篇 |
矿业工程 | 1篇 |
能源动力 | 8篇 |
轻工业 | 255篇 |
水利工程 | 1篇 |
石油天然气 | 32篇 |
无线电 | 3篇 |
一般工业技术 | 2篇 |
原子能技术 | 2篇 |
自动化技术 | 11篇 |
出版年
2024年 | 1篇 |
2023年 | 7篇 |
2022年 | 6篇 |
2021年 | 9篇 |
2020年 | 16篇 |
2019年 | 4篇 |
2018年 | 14篇 |
2017年 | 15篇 |
2016年 | 8篇 |
2015年 | 11篇 |
2014年 | 18篇 |
2013年 | 26篇 |
2012年 | 21篇 |
2011年 | 31篇 |
2010年 | 19篇 |
2009年 | 36篇 |
2008年 | 30篇 |
2007年 | 22篇 |
2006年 | 13篇 |
2005年 | 10篇 |
2004年 | 11篇 |
2003年 | 4篇 |
2002年 | 7篇 |
2001年 | 4篇 |
2000年 | 4篇 |
1999年 | 4篇 |
1998年 | 1篇 |
1997年 | 1篇 |
1996年 | 4篇 |
1994年 | 3篇 |
1993年 | 2篇 |
1991年 | 1篇 |
1990年 | 1篇 |
1989年 | 1篇 |
1988年 | 1篇 |
1987年 | 1篇 |
1981年 | 1篇 |
排序方式: 共有368条查询结果,搜索用时 32 毫秒
1.
AbstractDifferent drying methods (spray drying (SD), vacuum drying (VD), microwave vacuum drying (MVD), and infrared vacuum drying (IFVD)) were applied in order to compare the hygroscopicity behavior of chicken powders. The hygroscopicity curves and glass transition temperature were used to evaluate the influence of ambient humidity and temperature on moisture absorption of powders. The results showed that the chicken powder dried by MVD had the lowest moisture absorption, followed by IFVD, VD, and SD. The hygroscopicity of SD chicken powders was different from other three kinds of chicken powders due to the physical properties of particles and the changes of protein secondary structure as detected by the Fourier transform-infrared spectrometer. For the three vacuum drying methods, the difference of protein secondary structure was the main reason of differences in hygroscopicity. Although MVD chicken powders were slightly inferior to SD chicken powders in taste, MVD chicken powders were the best in terms of smell and color as suggested by instrumental sensory parameter evaluations. It was found that MVD had a positive effect on reducing moisture absorption and maintaining sensory quality of chicken powders. 相似文献
2.
M Arvanitidou A Tsakris D Sofianou V Katsouyannopoulos 《International journal of food microbiology》1998,40(3):203-201
A total of 62 salmonellae, belonging to six different serotypes, were isolated from 60 out of 87 (69.0%) chicken carcasses delivered to hospitals of Thesssaloniki, Greece. Salmonella enteritidis, Salmonella anatum and Salmonella bredeney were the most prevalent serovars. Isolates were examined for antibiotic resistance patterns and R-determinants. Resistance to at least one antibiotic was observed in 36 (58.1%) of them and 18 different resistant profiles were recorded. Nitrofurantoin-resistance was the most common (29.0%), followed by spectinomycin (21.0%), ampicillin (19.4%) and ticarcillin (19.4%). Fourteen (38.9%) of the resistant isolates possessed R-factors and resistance to ampicillin, ticarcillin, trimethoprim and kanamycin was easily self-transferable. However, nitrofurantoin- and spectinomycin-resistance although prevailing, was not found transferable even after mobilization. The high incidence of antibiotic resistant salmonellae among chicken carcasses in our hospital setting suggests the need for public health interventions and possible withdrawal of drug selective pressure. 相似文献
3.
目的研究鸡马立克病病毒(MDV)meq基因对鸡胚成纤维细胞(CEF)的端粒酶催化亚单位基因(chTERT) mRNA转录水平的影响,并探讨meq基因与端粒酶活性的关系。方法构建重组载体pcDNA-meq,转染CEF细胞,利用Taq- Man探针,经实时荧光定量RT-PCR检测meq基因对CEF细胞chTERT mRNA转录水平的影响,并用TRAP法测定端粒酶活性。结果meq基因能激活CEF细胞中chTERT mRNA的转录,在48h的转录水平是72h的16倍,端粒酶活性在转染后48h是转染后72h的12倍。结论meq基因可能是MDV基因组中的主要致瘤基因,可以在体外导入正常的CEF细胞中,激活端粒酶的活性。 相似文献
4.
宫保鸡丁配方优化及影响因素研究 总被引:1,自引:1,他引:0
卢雪松 《四川烹饪高等专科学校学报》2012,(6):26-30
宫保鸡丁作为中国传统名菜,深受国内外食客的欢迎。宫保鸡丁原料较多,相互配比要求较高。文章对宫保鸡丁码味上浆环节首先设计单因素三水平试验分析,再设计四因素三水平正交试验确定调料最佳配方为:食盐1.0g,料酒2.4g,酱油5.0g,水淀粉14.0g。影响感官评价得分的主次关系为:水淀粉>酱油>料酒>食盐。宫保鸡丁勾兑芡汁环节首先设计单因素五水平试验分析,再设计七因素三水平正交试验确定调料最佳配方为:食盐1.0g,味精1.0g,酱油1.5g,白糖10.0g,醋8.0g,鲜汤25.0g,水淀粉8.0g。影响感官评价得分的主次关系为:白糖>醋>水淀粉>味精>鲜汤>食盐>酱油。 相似文献
5.
Daniela dell'Oro Francesco Casamassima Giuseppe Gesualdo Marco Iammarino Paolo Mambelli Valeria Nardelli 《International Journal of Food Science & Technology》2014,49(5):1391-1400
The aim of this study was to develop and validate an efficient analytical method based on gas chromatography/tandem mass spectrometry (GC/MS/MS) for detection and quantification of six pyrethroids residues (Phenothrin, Permethrin, Cyfluthrin, Cypermethrin, Deltamethrin and Fenvalerate) in chicken eggs. The method was based on a preliminary liquid–liquid extraction of albumen‐free yolk samples, followed by a clean‐up by solid‐phase extraction. GC/MS/MS analyses were carried out in the selected reaction monitoring mode. Validation parameters such as specificity, detection capability, decision limit, precision, recovery, stability and ruggedness were determined, resulting in compliance with Decision 2002/657/EC. No complicated apparatus are required; moreover, low volumes of organic solvents and a nonintensive manual labour are required. These low costs and simple procedure, based on rapid and safe operations, may represent a useful tool in the routine analysis of pyrethroids pesticides, in the place of the currently used conventional techniques. 相似文献
6.
7.
Yi Cao Gangcheng Wu Fei Zhang Lirong Xu Qingzhe Jin Jianhua Huang Xingguo Wang 《Journal of the American Oil Chemists' Society》2020,97(8):901-913
Chicken nuggets were air-fried and deep-fried for various times at the same temperature. The moisture content, oil content, color, texture, volatile compounds, and lipids degradation of the chicken nuggets were investigated. The evolution rate of the moisture content, oil content, color, and texture were much higher during deep frying than during air frying. Air frying required more time to produce similar quality attributes as those of deep-fried chicken nuggets. On average, the oil content of the air-fried chicken nuggets was 25% lower than that of the deep-fried chicken nuggets. Of the 74 volatile compounds identified in the fried chicken nuggets, aldehydes, hydrocarbons, and heterocycles were the main flavor contributors. The total amount of volatile compounds and aldehydes detected in the air-fried chicken nuggets was much lower than that in the deep-fried samples, but the number of heterocycles produced by the Maillard reaction was higher during air frying. Sensory evaluation revealed that the air-fried chicken nuggets had lower oiliness and crispness, and 9 min was the optimal frying time to obtain air-fried chicken nuggets with similar sensory attributes (color, odor, juiciness, and overall acceptance) as those of the best deep-fried chicken nuggets. Air frying was a healthier frying method for the production of fried chicken nuggets, which could reduce oxidative degradation of lipids in chicken nuggets. 相似文献
8.
9.
BackgroundGlobal public concerns about “industrial agriculture” have widely disseminated amongst consumers the myth that chickens are fed growth hormones to produce meat more efficiently. This misleading information regarding the use of hormones in chickens is now a growing health concern among consumer groups.Scope and ApproachWorldwide, the poultry industry relies on science and technology to define new strategies to improve the health, welfare and performance of animals in production. In this report, we performed a detailed analysis of the poultry science literature and provide the scientific bases explaining why chickens are not feed hormones.Key Findings and ConclusionsThe use of growth hormones in poultry meat production does not occur because: i) they are too expensive to be used in chickens, ii) they do not promote growth in poultry and iii) their use is illegal in many countries. Therefore, health providers, policy makers, food professionals, consumer advocates, food producers and veterinarians can use this information to educate consumers and eliminate negative concerns related to hormone use in the poultry industry. 相似文献
10.
《Food Control》2017
A total of 230 isolates of lactic acid bacteria were isolated from gastrointestinal tracts (GIT) of indigenous chickens purchased from local market in Bang Rakam district, Phitsanulok, Thailand. Among 230 isolates, only 7 isolates, named CM6CR07, CM6CR11, CF1GI15, CF1GI14, CF1GI17-1, CF1GI17-2 and CF1GI 19 showed an inhibition zone against indicator strains. Bacteriocin activity was completely inactivated when Neutralized Cell Free Supernatants (NCFS) of the isolates were treated with proteases, confirming the proteinaceous nature of the bacteriocin component. NCFS of all selected bacteriocin producing lactic acid bacteria (SBP-LAB) retained their bacteriocin activity after heating at 100 °C for 30 min. All of SBP-LAB were identified as Enterococcus faecalis. These Ent. faecalis isolates harbored the same virulence genes. All strains were positive for gelE (gelatinase), efaAfs (cell wall adhesins), hyl (hyaluronidase), ace (adhesin of collagen protein), cylLL (cytolysin structural subunit) and cylLS (cytolysin structural subunit) and were negative for asa1 (aggregation substance), agg (aggregation protein involved in adherence to eukaryotic cells), and esp (enterococcal surface protein). These Ent. faecalis showed a wide range of inhibitory spectrum against food-spoilage and food-borne pathogens when studied by agar spot test. The CFS and NCFS also inhibited some of food-spoilage and food-borne pathogenic indicator strains when checked by agar well diffusion assay. All of these Ent. faecalis survived simulated stomach conditions, whereas all of them could survive in conditions of simulated intestinal juice. 相似文献