全文获取类型
收费全文 | 189篇 |
免费 | 2篇 |
国内免费 | 1篇 |
专业分类
电工技术 | 1篇 |
化学工业 | 31篇 |
金属工艺 | 1篇 |
机械仪表 | 1篇 |
建筑科学 | 6篇 |
能源动力 | 1篇 |
轻工业 | 109篇 |
无线电 | 2篇 |
一般工业技术 | 7篇 |
冶金工业 | 6篇 |
自动化技术 | 27篇 |
出版年
2013年 | 34篇 |
2012年 | 3篇 |
2011年 | 6篇 |
2010年 | 2篇 |
2009年 | 3篇 |
2008年 | 5篇 |
2007年 | 3篇 |
2005年 | 2篇 |
1999年 | 1篇 |
1998年 | 2篇 |
1997年 | 4篇 |
1996年 | 6篇 |
1995年 | 2篇 |
1994年 | 9篇 |
1993年 | 3篇 |
1992年 | 3篇 |
1991年 | 2篇 |
1990年 | 3篇 |
1989年 | 1篇 |
1988年 | 6篇 |
1987年 | 6篇 |
1986年 | 1篇 |
1985年 | 5篇 |
1984年 | 8篇 |
1983年 | 2篇 |
1982年 | 2篇 |
1981年 | 10篇 |
1980年 | 3篇 |
1979年 | 2篇 |
1978年 | 7篇 |
1977年 | 2篇 |
1976年 | 1篇 |
1975年 | 1篇 |
1974年 | 3篇 |
1973年 | 2篇 |
1972年 | 1篇 |
1971年 | 3篇 |
1969年 | 2篇 |
1968年 | 3篇 |
1967年 | 2篇 |
1966年 | 1篇 |
1964年 | 2篇 |
1963年 | 2篇 |
1962年 | 4篇 |
1961年 | 4篇 |
1960年 | 3篇 |
1958年 | 1篇 |
1947年 | 1篇 |
1946年 | 2篇 |
1943年 | 1篇 |
排序方式: 共有192条查询结果,搜索用时 0 毫秒
51.
52.
REPORTS 6 STUDIES USING LABORATORY REPLICAS OF THE SITUATION IN WHICH A BEGINNING CLINICIAN OBSERVES THE DIAGNOSTIC TEST PROTOCOLS OF PATIENTS WITH VARIOUS SYMPTOMS IN ORDER TO DISCOVER THE CHARACTERISTICS OF TEST PERFORMANCE THAT DISTINGUISH PATIENTS WITH EACH SYMPTOM. NAIVE UNDERGRADUATES VIEWED A SERIES OF 45 DRAW-A-PERSON TEST DRAWINGS RANDOMLY PAIRED WITH CONTRIVED SYMPTOM STATEMENTS ABOUT THE PATIENTS WHO DREW THEM. SS "REDISCOVERED" THE SAME RELATIONSHIPS BETWEEN DRAWING CHARACTERISTICS AND SYMPTOMS AS CLINICIANS REPORT OBSERVING IN CLINICAL PRACTICE, ALTHOUGH THESE RELATIONSHIPS WERE ABSENT IN THE EXPERIMENTAL MATERIALS. THE REPORTED RELATIONSHIPS CORRESPONDED TO RATED ASSOCIATIVE STRENGTH BETWEEN SYMPTOM AND DRAWING CHARACTERISTIC. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
53.
54.
Electrical resistance heating at two voltage levels was used to heat muscle batters containing a variety of sodium salts. Peak heights or depths from Instron curves indicated resistance of heated muscle batters to expansion or contraction. Batters heated at the higher voltage had increased peak heights, higher temperatures at which the batters reached that peak and decreased peak depths. Batters with sodium nitrite became less fluid in the initial stages of heating and expanded more with heating than those with water only. Sodium chloride increased peak heights and increased the temperatures at which the batters reached those peaks. Batters with sodium chloride and sodium tripolyphosphate were the least fluid during heating and began to expand at the lowest temperatures. 相似文献
55.
56.
57.
JEAN M BANKS E ANTHONY HUNTER D DONALD MUIR 《International Journal of Dairy Technology》1993,46(4):119-123
The influence of salt concentration and of direct-to-vat culture adjuncts (DVCA) on the sensory properties of low fat hard cheese of the cheddar type has been investigated. Salt content has a major influence, and, at a level of 1·8%, low fat cheese with high levels of cheddar flavour and low bitter scores was produced. In addition, further enhancement of flavour was achieved by use of DVCA. Using the methodology described in this report, low fat cheese was manufactured which corresponded in flavour level and balance to that of commercial mature full fat cheese. Nevertheless, textural differences between low fat and full fat product remain to be resolved. 相似文献
58.
JEAN M BANKS 《International Journal of Dairy Technology》1988,41(2):37-41
A method has been developed for increasing the yield of Cheddar cheese by as much as 7.5% by the incorporation of denatured whey protein in curd. The process effectively eliminates the development of intense bitter off-flavours which are generally associated with the production of cheese from acidified milk. Although the manufacturing procedure produces cheese with acceptable Cheddar flavour, the development of high quality Cheddar flavour is impaired 相似文献
59.
The quality of Cheddar cheese made from seasonal and standardized milk has been assessed over a 12-month period. There was a slight consumer preference for cheese made from seasonal milk, but the difference was small and unlikely to be of commercial significance. Grade scores for cheese 'body' were not reflected in a consumer taste panel assessment of the quality of the mature cheese. 相似文献
60.
ING-JENQ JEAN RICHARD WORK MARY ELLEN CAMIRE JACK BRIGGS ANN H. BARRETT ALFRED A. BUSHWAY 《Journal of food science》1996,61(4):783-789
Chicken thigh meat (CTM), (0–40%) was mixed with instant mashed potato and twin-screw extruded. Feed moisture content (FMC), (15 or 20%) and screw speed (SS) (250 or 300 rpm) were varied. CTM affected expansion, bulk density, mean cell size, plateau stress, fracturability and solubility. Protein, fat, free fatty acid and ash increased and carbohydrate decreased as CTM increased. Extrudates produced at low feed moisture (15%) had higher compressive resistance, fracturability and solubility. Extrudates produced at high feed moisture (20%) had higher bulk density and mean cell size. Screw speed had no influence except on expansion degree (p≥0.05). Increased CTM changed microstructure from rough, thread-like sheets to a flat, agglomerated carbohydrate-protein laminar phase. Panelists reported no differences in overall acceptability among 0% CTM extruded at 20% FMC, 20% CTM extruded at 15% FMC and 20% CTM extruded at 20% FMC. 相似文献