全文获取类型
| 收费全文 | 547篇 |
| 免费 | 6篇 |
专业分类
| 电工技术 | 3篇 |
| 综合类 | 1篇 |
| 化学工业 | 79篇 |
| 金属工艺 | 9篇 |
| 机械仪表 | 22篇 |
| 建筑科学 | 25篇 |
| 能源动力 | 1篇 |
| 轻工业 | 281篇 |
| 水利工程 | 2篇 |
| 无线电 | 6篇 |
| 一般工业技术 | 36篇 |
| 冶金工业 | 22篇 |
| 原子能技术 | 2篇 |
| 自动化技术 | 64篇 |
出版年
| 2013年 | 87篇 |
| 2012年 | 6篇 |
| 2011年 | 9篇 |
| 2010年 | 7篇 |
| 2009年 | 6篇 |
| 2008年 | 5篇 |
| 2007年 | 11篇 |
| 2006年 | 12篇 |
| 2005年 | 10篇 |
| 2004年 | 5篇 |
| 2003年 | 10篇 |
| 2002年 | 11篇 |
| 2001年 | 8篇 |
| 2000年 | 11篇 |
| 1999年 | 8篇 |
| 1998年 | 9篇 |
| 1997年 | 25篇 |
| 1996年 | 16篇 |
| 1995年 | 9篇 |
| 1994年 | 11篇 |
| 1993年 | 9篇 |
| 1992年 | 8篇 |
| 1991年 | 5篇 |
| 1990年 | 8篇 |
| 1989年 | 9篇 |
| 1988年 | 16篇 |
| 1987年 | 15篇 |
| 1986年 | 6篇 |
| 1985年 | 7篇 |
| 1984年 | 4篇 |
| 1983年 | 8篇 |
| 1982年 | 7篇 |
| 1981年 | 17篇 |
| 1980年 | 9篇 |
| 1979年 | 7篇 |
| 1978年 | 10篇 |
| 1977年 | 6篇 |
| 1976年 | 4篇 |
| 1974年 | 8篇 |
| 1973年 | 11篇 |
| 1971年 | 4篇 |
| 1970年 | 4篇 |
| 1969年 | 5篇 |
| 1968年 | 15篇 |
| 1967年 | 11篇 |
| 1966年 | 5篇 |
| 1964年 | 5篇 |
| 1960年 | 4篇 |
| 1942年 | 3篇 |
| 1939年 | 3篇 |
排序方式： 共有553条查询结果，搜索用时 0 毫秒
451.
GINO A. IRDI STEPHEN W. MINNIGH PAUL C. ROHAR 《Particulate Science and Technology》2013,31(1-2):123-136
ABSTRACT Six bituminous coals were ground to 28, 100, and 400 mesh x 0, and examined by optical automated image analysis (AIA) to estimate their pyrite particle size distributions and degree of liberation (DOL). These data were used to determine the feasibility of estimating specific-gravity-based pyritic sulfur reduction by AIA methods. Preliminary results indicate that further research is warranted. A review of the progress is presented. 相似文献
452.
453.
PAUL H. MORRIS RONALD A. GRAY ROBERT E. FILMAN 《Journal of Software: Evolution and Process》1997,9(1):47-66
We present an algorithm for eliminating GOTOs and replacing them with structured IF-THEN-ELSE and loop constructs. Previous approaches have treated GOTO removal as an isolated problem for programming languages. In this paper, we describe a way of reducing GOTO removal to the well-understood problem of converting a finite-state transition network to a regular expression. A semantics is provided showing how the regular expression form may be interpreted as a non-deterministic program. A set of pattern-based reduction rules is used to transform the regular expression form back to a conventional structured program. Besides achieving greater conceptual unity, the method leads to a simpler algorithm where the task of recognizing loop boundaries is separated from that of identifying loop exits. We have successfully applied the algorithm in systems for re-engineering COBOL/IMS database systems and assembly language code. © 1997 by John Wiley & Sons, Ltd. J. Software Maintenance 9: 47–66, 1997 相似文献
454.
PAUL JORION 《控制论与系统》2013,44(2-3):275-284
Accounting for human activity through physics does not require anything more than a switch of mind. Objectivity needs first to be recognized as an epistemological principle that should mostly be ignored when modeling human activity, lest it is decided that methods from physics should not apply to man out of principle. Second, it needs to be understood that two dimensions of human activity are specific to coordinating behavior and should be regarded in earnest as being of a physical nature. The notion of field is appropriate when referring to both language and the economy. Language needs to be analyzed as a field allowing “action at distance”; the way it provides the economy with its structuring process needs to be fully acknowledged and explained. 相似文献
455.
DILETTA RISTAGNO JOHN A HANNON THOMAS P BERESFORD PAUL L H McSWEENEY 《International Journal of Dairy Technology》2012,65(4):523-530
In this study, the growth of chloramphenicol‐resistant bacteriocin‐sensitive indicator strain Lactobacillus casei DPC 2048CM was evaluated in Cheddar cheese made with bacteriocin‐producing Lactobacillus paracasei DPC 4715. No suppression of growth of the indicator strain was observed in the cheese during ripening, and no bacteriocin production by L. paracasei DPC 4715 was detected by the well diffusion method in cheese and cheese extracts. The bacteriocin produced by L. paracasei DPC 4715 was sensitive to chymosin and cathepsin D, and it may have been hydrolysed by the rennet used for cheese manufacture or by indigenous milk proteases. 相似文献
456.
D. ANAND PAUL A. ANISHAPARVIN C. ANANDHARAMAKRISHNAN 《International Journal of Dairy Technology》2011,64(2):305-313
Pasteurisation is a vital unit operation to inactivate the spoilage organisms and enzymes present in the milk. Computational fluid dynamics (CFD) modelling can be used as a tool to determine the temperature distribution pattern inside canned milk during thermal processing. In this study, a CFD model was developed for the pasteurisation process of canned milk at 74°C and 85°C and validated with the experimental measurements. Moreover, the effect of can rotation (5, 50 and 100 rpm) on processing time and pasteurisation value was investigated. This study predicted rotation of can with 5 rpm was more effective than stationary positioned can during pasteurisation. 相似文献
457.
A restructured potato model system was fried for 5, 10 or 15 min at 170, 180, or 190C and tested in a dynamic mechanical analyzer. Stress relaxation phenomena was described by a two‐element Maxwell model with a parallel spring. The viscoelastic behavior of the crust resulted from its porous structure of open and closed foam cells embedded in oil. Relaxation of stress in the fried crust was a result of slippage of the dispersed oil through the crust and from rearrangements of the air cells. Elastic modulus of the fried crust increased for higher frying times and temperatures and were the most significant elements in distinguishing between samples. 相似文献
458.
SHU SHANG MA PAUL M. CHEN DIANE M. VARGA STEPHEN R. DRAKE 《Journal of food quality》2000,23(3):245-259
‘d'Anjou’ pears (Pyrus communis, L.) harvested commercially with flesh firmness of 64.5 N were incapable of ripening normally at 20C within 60 days of air storage at ‐1C (denoted as “under‐chilled” fruits). When under‐chilled ‘d'Anjou’ fruits (8 fruits, total fruit weight of 1.8 kg) were packed in a 3.8‐liter perforated bag inserted with an ethylene capsule, fruit would ripen normally at 20C. The ethylene concentration in the packed bag maintained no less than 100 ppm after 4 days at 20C, and declined to about 25 ppm on day 7. Regardless of the storage length, ripened fruit induced by the ethylene capsule developed high buttery and juicy texture. If ‘d’ Anjou’ fruit had been stored at ‐1C for less than 30 days, ripened fruit lacked high flavor quality. Flavor quality of ripened fruit improved rapidly when the fruit had been stored for longer than 30 days. 相似文献
459.
EVELINE J. BARTOWSKY JANE M. McCARTHY PAUL A. HENSCHKE 《Australian Journal of Grape and Wine Research》2003,9(2):122-126
Intraspecific variation of Oenococcus oeni , the preferred lactic acid bacteria species for inducing malolactic fermentation in wine, was studied using the randomly amplified polymorphic DNA (RAPD) strain fingerprinting technique. Ten of fifteen isolates of O. oeni from Australian wineries situated in different wine regions could be distinguished by the RAPD technique. Strains of O. oeni which originated from the same winery were either indistinguishable or closely related to each other. Six different commercially available O. oeni strains could be differentiated with the four RAPD primers used and their genetic similarity determined. Analysis of O. oeni present in wines from a single source of fruit (Cabernet Sauvignon, vintage 2002) that underwent spontaneous malolactic fermentation revealed wide genetic variation amongst the isolates. Each fermentor contained several different O. oeni strains, which were present throughout alcoholic and malolactic fermentation. These data highlight the sensitivity of RAPDs when suitable primers are applied to O. oeni of unknown genetic origin, thus enabling O. oeni strains with desirable sensory and fermentation properties to be genetically analysed. 相似文献
460.
CATHERINE M. SUTHERLAND PAUL A. HENSCHKE PETER LANGRIDGE MIGUEL de BARROS LOPES 《Australian Journal of Grape and Wine Research》2003,9(3):186-193
Wine yeast, in common with other industrial Saccharomyces cerevisiae yeast, can produce hydrogen sulfide during alcoholic fermentation. The aim of this work was to evaluate a genetic strategy for reducing hydrogen sulfide production by lowering the activity of NADPH-dependent sulfite reductase, a key enzyme in the biosynthesis of the sulfur-containing amino acids. The role of amino acids predicted to be necessary for cofactor binding was investigated by comparisons with other proteins in the ferredoxin family. Substitutions in the glycine-rich loop domain (glycines 891 and 893) and at serine 953 of the alpha subunit, Met10p, appear to strongly affect NADPH binding. However, mutations in two amino acids that are completely conserved within the NADPH binding domain of the ferredoxin reductase family, lysine 959 and cysteine 987, have minimal effect on enzyme activity. Serine 820 is indicated to be essential for efficient FAD binding. The two-hybrid system was used to confirm that Met 1 0p interacts with Met5p, the predicted beta subunit of sulfite reductase. Binding of the subunits could only be demonstrated in the absence of methionine, indicating that an additional factor, possibly siroheme, is required to mediate this interaction. Strategies to decrease, but not eliminate, sulfite reductase activity in the cell using identified mutants were tested, and the findings are discussed with the a view to producing improved wine strains. 相似文献