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1.
In a large part of the literature on Scbumpeter one finds thatattention is paid to either his early contributions, with referenceto the role of the entrepreneur as the personification of innovation,or to his later contributions, stressing the role of large companiesas main drivers of innovation. This paper complements some recentcontributions to the assessment of the influence of Schumpeteron economics and social sciences in general. It demonstratesthat a careful reading of his writings reveals that there isno simple dichotomy between the old and the young.Entrepreneurial activities play an active role in understandingthe dynamics of innovation throughout Schumpeter's theory. 相似文献
2.
Accelerated tests for oxidative rancidity of blanched peanuts, blanched dry-roasted peanuts, blanched oil-roasted peanuts and shelled Persian walnuts were performed at high and low oxygen content at controlled intermediate and low relative humidities. The results confirmed and quantified the importance of oxygen content, relative humidity and roasting process in the oxidative rancidity of peanuts and walnuts. There is a potential to extend shelf-life of roasted peanuts and walnuts by edible coatings with low oxygen permeability or nitrogen-flushing with oxygen barrier packaging. Static headspace chromatography was useful to monitor oxidative rancidity in walnuts and roasted peanuts. 相似文献
3.
JOHN C. McCARTHY PATRICK G.T. HEALEY PETER C. WRIGHT MICHAEL D. HARRISON 《International journal of human-computer studies》1997,47(6):735-766
Organizational context is now accepted as a central concept in attempts to understand error in human–machine systems. However, accounts which emphasize the processes of everyday organizing, such as accountability and work activity, are needed in order to establish organizational requirements for design. In this article, we provide a framework for the consideration of organizational contexts of human error in high-consequence work systems, with a view to integrating empirical insights and supporting practical design work. We draw on computer-supported cooperative work conceptualizations of the process of everyday organizing, particularly the notion of “accountability for work activity” which is pivotal to our organizational account of error. The conceptual framework is characterized here as a set of dimensions which are expressive concerning the relationship between accountability and work activity in different contexts: (1) explicit–implicit; (2) global–local; (3) stable–transient and (4) dependent–independent. The framework is demonstrated with respect to everyday work practices in a radiology department and its analytical utility validated with respect to two documented aviation system failures. Applying the framework has enabled us to identify and define, in terms of the dimensions, a number of contexts for vulnerability in high-consequence systems: contexts for collusion, violation, deference, loss of control, buck passing and complacency. These are discussed in terms of requirements for error-tolerant design. In the final section of the article, links between the various contexts for vulnerability and the design process are explored. 相似文献
4.
Factors affecting the tendency of thawed blueberries to leak pigmented exudate were investigated. Drip and anthocyanin leakage rates (ALR) were determined spectrophotometrically. Leakage vs time curves were linear or two-phase linear, ALR varying with cultivar, ripeness, and berry condition. Dewaxing increased ALR with most cultivars. ALR did not correlate with berry anthocyanin content, surface area, or cuticle thickness. ALR and amount of drip were poorly correlated. ALR varied from berry-to-berry within samples. Leakage was observed to be nonuniform on berry surfaces, appearing at skin cracks and ruptures, the calyx area, and other point sources. An hypothesis relating leakage to skin condition, fluid accumulation, and anthocyanin content is presented. 相似文献
5.
Properties of Edible Films from Total Milk Protein 总被引:5,自引:0,他引:5
The mechanical properties and water vapor permeability of edible films made from various total milk proteins (TMPs) were investigated. Two TMPs obtained from nonfat dry milk (NDM) by removing lactose and three TMPs obtained from a commercial source were studied. Lactose was extracted from NDM by ultrafiltration or suspension in ethanol followed by filtration. TMP concentrate obtained by ultrafiltration (UF) produced films with the lowest water vapor permeability (WVP) and the highest tensile strength at break. Commercial TMP concentrates produced films more ductile than those from the UF-TMP or retentate from ethanol extraction. Further research is needed to improve mechanical properties of UF-TMP films without increasing the WVP. 相似文献
6.
A study of the prevalences of Salmonella, Listeria and thermophilic campylobacters in a dedicated commercial poultry feed mill was undertaken. Salmonella was frequently recovered in samples taken in the preheat and postheat treatment areas of the mill with the overall percentage of samples positive found to be 18.8% and 22.6%, respectively. Feed ingredients and dust collected in the preheat treatment locations within the mill were frequently contaminated with Salmonella (11.8% and 33.3% of samples, respectively). High prevalences of Salmonella were also detected in dust samples (24.2%) obtained from the postheat treatment area of the mill and from feed delivery vehicles (57.1%).
Listeria was also recovered from samples at pre- and postheat treatment areas within the mill with overall isolation rates of 14.1% and 18.5% observed, respectively. The most frequently observed species of Listeria recovered from samples in both areas within the mill was L. innocua, L. monocytogenes, L. grayi and L. welshimeri.
No thermophilic campylobacters were recovered from any of the samples analyzed in the current study. 相似文献
Listeria was also recovered from samples at pre- and postheat treatment areas within the mill with overall isolation rates of 14.1% and 18.5% observed, respectively. The most frequently observed species of Listeria recovered from samples in both areas within the mill was L. innocua, L. monocytogenes, L. grayi and L. welshimeri.
No thermophilic campylobacters were recovered from any of the samples analyzed in the current study. 相似文献
7.
CYSTINE LYASES IN PLANTS: A COMPREHENSIVE REVIEW 总被引:1,自引:0,他引:1
Cystine lyases cleave L-cystine through aβ-elimination reaction producing thiocysteine (cysteine persulfide), pyruvate and ammonia. They are responsible for the initial reaction that produces characteristic flavors and aromas in important vegetables of the genus Brassica. In this review, an overview of these plant C-S lyases, comparison with alliin lyases andβ-cystathionases, purification protocols, substrate specificity, function and biochemical characteristics will be discussed. The importance of these enzymes to food science will also be examined. 相似文献
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A new method was investigated for extracting the proteins from green leaves (alfalfa). An opaque white gel formed when an emulsion of chloroplast-free leaf tissue juice and peanut oil was heated for 10 min at 90°C. The proximate composition of this gel was 40% moisture, 2% protein, 57% fat, 0.2% ash, and <1% carbohydrate. SDS-PAGE analysis of the gel suggested that fraction 1 or ribulose bisphosphate carboxylase is the major protein component present. The apparent viscosity of the gel, 5,257 m Pa.sec, was less than one-tenth of mayonnaise. 相似文献