首页 | 本学科首页   官方微博 | 高级检索  
文章检索
  按 检索   检索词:      
出版年份:   被引次数:   他引次数: 提示:输入*表示无穷大
  收费全文   96595篇
  免费   2294篇
  国内免费   1124篇
电工技术   1607篇
综合类   3492篇
化学工业   13676篇
金属工艺   5400篇
机械仪表   3747篇
建筑科学   3208篇
矿业工程   928篇
能源动力   1450篇
轻工业   5064篇
水利工程   1535篇
石油天然气   973篇
武器工业   90篇
无线电   10612篇
一般工业技术   17618篇
冶金工业   3152篇
原子能技术   486篇
自动化技术   26975篇
  2024年   45篇
  2023年   235篇
  2022年   413篇
  2021年   551篇
  2020年   445篇
  2019年   342篇
  2018年   14784篇
  2017年   13745篇
  2016年   10277篇
  2015年   1121篇
  2014年   944篇
  2013年   1017篇
  2012年   4015篇
  2011年   10374篇
  2010年   9157篇
  2009年   6423篇
  2008年   7615篇
  2007年   8567篇
  2006年   929篇
  2005年   1969篇
  2004年   1634篇
  2003年   1512篇
  2002年   952篇
  2001年   442篇
  2000年   490篇
  1999年   287篇
  1998年   221篇
  1997年   171篇
  1996年   168篇
  1995年   110篇
  1994年   103篇
  1993年   68篇
  1992年   56篇
  1991年   68篇
  1990年   29篇
  1989年   26篇
  1988年   32篇
  1969年   24篇
  1968年   43篇
  1967年   33篇
  1966年   42篇
  1965年   44篇
  1963年   28篇
  1960年   30篇
  1959年   36篇
  1958年   37篇
  1957年   36篇
  1956年   34篇
  1955年   63篇
  1954年   68篇
排序方式: 共有10000条查询结果,搜索用时 328 毫秒
51.
Microbiological denitrification of red beet juice   总被引:1,自引:0,他引:1  
The purpose of study was the determination of optimal conditions for red beet juice denitrification by Paracoccus denitrificans bacteria as well as the evaluation of the usefulness of microbiologically treated juice for the production of a natural colouring preparation for foods. Total reduction of nitrates was found during bacterial culturing at 25 and 30 °C, at an initial pH of 7.0-8.0 and juice osmotic pressure of 900-1100 mOsm/kg. Microbiological denitrification procedure affected colour, taste and aroma of the juice. However, the use of juice as food colouring and component was made feasible by acidification and partial evaporation of water together with volatile substances.  相似文献   
52.
分离式热管换热器在脱硫装置的应用   总被引:1,自引:0,他引:1  
王兰 《煤气与热力》2002,22(3):274-275
介绍了分离式热管换热器的工作原理及其在工业脱硫装置中的应用,并不其余热回收情况与传统的二次中热方法相比较,阐明了其节能及环保作用。  相似文献   
53.
用垂直入射的中红外光束调制非掺杂SiGe/Si量子阱中光致子带间吸收,氩离子激光器作为子带间跃迁的光泵浦源在阱中产生载流子,红外调制光谱用步进式傅立叶变换光谱仪记录,实验中观察到明显的层间干涉效应与子带间跃迁有关的色散效应,理论和实验分析认为样品折射率变化造成的位相调制可以补偿吸收所造成的幅度调制。  相似文献   
54.
55.
The paper discusses the postulated suspension force, by which it is possible to explain some enigmatic phenomena observed in different types of mass movements. This force is generated in thick suspensions as a result of friction between sinking solid particles and static water. The suspension force is related to the seepage force but they have opposite directions. Both forces form flow networks. Having explained the suspension force, the paper describes how this influences the movement of material, particularly in debris flows. Enigmatic features and the mechanism of debris flows and lahars are explained by virtue of the suspension force. Electronic Publication  相似文献   
56.
We consider the problem of rescheduling trains in the case where one track of a railway section consisting of two tracks in opposing directions is closed due to construction activities. After presenting an appropriate model for this situation we derive a polynomial algorithm for the subproblem of finding an optimal schedule with minimal latenesss if the subsequences of trains for both directions outside the construction site are fixed. Based on this algorithm we propose a local search procedure for the general problem of finding good schedules and report test results for some real world instances. Received: December 8, 1999 / Accepted: May 2, 2001  相似文献   
57.
Three interesterified vegetable oils (IVOs) prepared from palm, cottonseed, and olive oil, respectively, have been studied for application to Frankfurters. Beef fat (10%) was replaced by one of the IVOs at 20, 60 or 100%. Fatty acid composition of the lipid fraction in the Frankfurters and saturated/unsaturated ratios were established for all batches. We found that total or partial replacement of beef fat by IVOs did not lead to significant changes in appearance, colour, texture, flavour or sensory score. We conclude that IVOs may be successfully applied as beef fat substitutes in Frankfurters.  相似文献   
58.
This study empirically examined the organisational learning effects of the nonfinancial performance information provided by management accounting information systems (MAISs) under advanced manufacturing technology (AMT). In this study, a target costing system and the frequent and quick reporting of information were considered the facilitators of learning. First, we examined the relationships between AMT level and the amount of nonfinancial performance information produced by MAISs. The empirical results showed that there are significant positive relationships between the level of AMT and nonfinancial performance information. With a systems approach, we also proved the impact of the relationships among AMT levels, nonfinancial performance information and learning facilitators on the organisational performance of a firm. The results of our research suggest that under a high level of AMT, for the provision of information to result in an increase of performance through organisational learning, a target costing system must be introduced and a large amount of information should be provided frequently and quickly. The results of this study also showed that although AMT level may be low, fairly well-arranged facilitators and a moderately large amount of information may be necessary for the improvement of performance. In conclusion, effective organisational learning depends on the provision of relevant information as well as efficient learning support mechanisms.  相似文献   
59.
60.
设为首页 | 免责声明 | 关于勤云 | 加入收藏

Copyright©北京勤云科技发展有限公司  京ICP备09084417号