全文获取类型
收费全文 | 133篇 |
免费 | 1篇 |
专业分类
化学工业 | 28篇 |
机械仪表 | 5篇 |
建筑科学 | 7篇 |
轻工业 | 55篇 |
无线电 | 3篇 |
一般工业技术 | 20篇 |
冶金工业 | 4篇 |
自动化技术 | 12篇 |
出版年
2022年 | 1篇 |
2019年 | 1篇 |
2015年 | 1篇 |
2014年 | 1篇 |
2013年 | 31篇 |
2011年 | 1篇 |
2010年 | 1篇 |
2007年 | 4篇 |
2006年 | 1篇 |
2005年 | 2篇 |
2004年 | 4篇 |
2003年 | 1篇 |
2001年 | 1篇 |
2000年 | 1篇 |
1998年 | 2篇 |
1997年 | 7篇 |
1996年 | 5篇 |
1995年 | 1篇 |
1994年 | 4篇 |
1991年 | 2篇 |
1990年 | 2篇 |
1988年 | 3篇 |
1987年 | 2篇 |
1986年 | 2篇 |
1985年 | 3篇 |
1984年 | 3篇 |
1983年 | 6篇 |
1982年 | 4篇 |
1981年 | 3篇 |
1980年 | 2篇 |
1979年 | 3篇 |
1978年 | 4篇 |
1977年 | 4篇 |
1976年 | 3篇 |
1975年 | 2篇 |
1974年 | 1篇 |
1973年 | 3篇 |
1972年 | 1篇 |
1971年 | 3篇 |
1970年 | 3篇 |
1968年 | 2篇 |
1967年 | 2篇 |
1963年 | 1篇 |
排序方式: 共有134条查询结果,搜索用时 640 毫秒
131.
Breads made with white flour and a mixture of wheat and white flours were commercially prepared using three different levels of NaCl and a 1:1 mixture of NaCl/KCl. The Na and K content was determined by flame photometry on the dry ash. The 0.75% NaCl and 1.0% KCl/NaCl treatments for both white and wheat breads were judged equally desirable. The Na:K ratios of the 0.75% NaCl and 1% NaCl/KCl white breads are 7.00 and 1.20 respectively. The Na:K ratios for the 0.75% NaCl and 1% NaCl/KCl wheat breads are 3.29 and 0.91 respectively. Breads containing 1.00% of a 1:1 mixture of NaCl and KCl are not significantly different in flavor than breads containing 0.75% NaCl but the KCl containing product has a much lower Na:K ratio. 相似文献
132.
Salt (NaCl) was added to raw ground beef at levels of 0, 0.5, 1, 2 or 3% of the weight of the meat and defatted glandless cottonseed flour (GCF) was added at 0 or 3% levels. Patties were made with these mixes and stored for 3 or 6 days at 4°C or for 30 or 60 days at –20°C. Lipid oxidation (TBA values) in samples stored at 4° and –20°C and discoloration in samples stored at 4°C were determined. In samples made with salt only, TBA values within each storage period for each storage temperature increased with increasing salt levels up to 2%; increasing salt from 2 to 3% decreased TBA values. GCF markedly reduced TBA values at each salt level. Discoloration of samples stored at 4°C was also decreased by GCF. 相似文献
133.
134.
Hot-Water Rinsing and Trimming/Washing of Beef Carcasses to Reduce Physical and Microbiological Contamination 总被引:2,自引:0,他引:2
LYNN R. GRAVES DELMORE JOHN N. SOFOS JAMES O. REAGAN GARY C. SMITH 《Journal of food science》1997,62(2):373-376
A field study was conducted to compare trimming/washing procedures with hot-water rinsing as interventions for beef carcass decontamination. Treatments included no trimming/no washing; knife-trimming followed by spray-washing (26°C, 276 kPa followed by 1000 kPa); and hot-water rinsing (> 77°C, 138–152 kPa, 2.5 or 8 sec) following either knife-trimming or no knife-trimming of the contaminated site and spray-washing. Samples were analyzed for counts of total aerobic bacteria, total coliforms and Escherichia coli, as well as for the presence of Salmonella spp. and E. coli O157:H7. Results indicated decontamination of beef carcasses could be achieved by knife-trimming followed by spray-washing or by spray-washing followed by hot-water rinsing. 相似文献