全文获取类型
收费全文 | 132111篇 |
免费 | 4333篇 |
国内免费 | 452篇 |
专业分类
电工技术 | 1171篇 |
综合类 | 2351篇 |
化学工业 | 21449篇 |
金属工艺 | 5560篇 |
机械仪表 | 4058篇 |
建筑科学 | 3756篇 |
矿业工程 | 641篇 |
能源动力 | 2306篇 |
轻工业 | 10732篇 |
水利工程 | 1659篇 |
石油天然气 | 570篇 |
武器工业 | 4篇 |
无线电 | 12114篇 |
一般工业技术 | 24503篇 |
冶金工业 | 13619篇 |
原子能技术 | 520篇 |
自动化技术 | 31883篇 |
出版年
2024年 | 93篇 |
2023年 | 469篇 |
2022年 | 727篇 |
2021年 | 1371篇 |
2020年 | 1089篇 |
2019年 | 1065篇 |
2018年 | 15830篇 |
2017年 | 14810篇 |
2016年 | 11595篇 |
2015年 | 2101篇 |
2014年 | 2256篇 |
2013年 | 4018篇 |
2012年 | 6251篇 |
2011年 | 12029篇 |
2010年 | 10344篇 |
2009年 | 7521篇 |
2008年 | 8884篇 |
2007年 | 9535篇 |
2006年 | 1729篇 |
2005年 | 2448篇 |
2004年 | 2309篇 |
2003年 | 2181篇 |
2002年 | 1506篇 |
2001年 | 724篇 |
2000年 | 767篇 |
1999年 | 793篇 |
1998年 | 3591篇 |
1997年 | 2167篇 |
1996年 | 1431篇 |
1995年 | 862篇 |
1994年 | 724篇 |
1993年 | 706篇 |
1992年 | 257篇 |
1991年 | 271篇 |
1990年 | 245篇 |
1989年 | 242篇 |
1988年 | 221篇 |
1987年 | 185篇 |
1986年 | 206篇 |
1985年 | 241篇 |
1984年 | 207篇 |
1983年 | 142篇 |
1982年 | 184篇 |
1981年 | 187篇 |
1980年 | 165篇 |
1979年 | 141篇 |
1978年 | 129篇 |
1977年 | 212篇 |
1976年 | 433篇 |
1975年 | 95篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
21.
Bianka Rocha Saraiva Lucas Henrique Maldonado da Silva Fernando Antônio Anjo Ana Carolina Pelaes Vital Jéssica Bassi Da Silva Marcos Luciano Bruschi Paula Toshimi Matumoto Pintro 《International Journal of Food Science & Technology》2020,55(5):1962-1970
Debittered trub (brewing waste) is an important source of protein source (70.26%). Trub and whey protein were used for 5% protein enrichment of ice cream frozen by liquid nitrogen. Three formulations were elaborated: ice cream standard (ICS), ice cream with whey protein (ICW) and ice cream with trub (ICT). Chemical composition, rheological properties, texture, overrun, melting rate, scanning electron microscopy and a sensorial test were performed. Results showed that ICT presented a higher viscosity, obtained on the upward curve up to 6.76 Pa s−1, consistency index (22.96 (Pa s−1)n), hysteresis area (140.40 mPa s−1) and hardness (31113.33 g) but a lower melting rate (0.38 g min−1), overrun (13.92%) and sensorial acceptability than the other formulations. The addition of trub debittered for protein enrichment improved ice cream properties and demonstrated that it could be used as a food ingredient. 相似文献
22.
Daniela Fogli Antonio Piccinno Stefan Carmien Gerhard Fischer 《Behaviour & Information Technology》2020,39(1):27-46
ABSTRACTThe digital age of the future is ‘not out there to be discovered’, but it needs to be ‘designed’. The design challenge has to address questions about how we want to live, work, and learn (as individuals and as communities) and what we value and appreciate, e.g.: reflecting on quality of life and creating inclusive societies. An overriding design trade-off for the digital age is whether new developments will increase the digital divide or will create more inclusive societies. Sustaining inclusive societies means allowing people of all ages and all abilities to exploit information technologies for personally meaningful activities. Meta-design fosters the design of socio-technical environments that end-user developers can modify and evolve at use time to improve their quality of life and favour their inclusion in the society. This paper describes three case studies in the domain of assistive technologies in which end users themselves cannot act as end-user developers, but someone else (e.g.: a caregiver or a clinician) must accept this role requiring multi-tiered architectures. The design trade-offs and requirements for meta-design identified in the context of the case studies and other researchers’ projects are described to inform the development of future socio-technical environments focused on social inclusion. 相似文献
23.
Photonic Network Communications - Optical packet switching is a prominent technology proposing not only a reduction in the energy consumption by the elimination of numerous... 相似文献
24.
25.
Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage
下载免费PDF全文
![点击此处可从《International Journal of Food Science & Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Bibiana García‐Soto José M. Miranda Jorge Barros‐Velázquez Santiago P. Aubourg 《International Journal of Food Science & Technology》2015,50(3):708-716
Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product. 相似文献
26.
The Journal of Supercomputing - Infrastructure-as-a-service container-based virtualization is gaining interest as a platform for running distributed applications. With increasing scale of cloud... 相似文献
27.
J. Cochard P. Léonide J. Borgomano Y. Guglielmi G. Massonnat J-P. Rolando L. Marié A. Pasquier 《Journal of Petroleum Geology》2020,43(1):75-94
Upper Barremian – Lower Aptian inner platform “Urgonian” limestones in the Mont de Vaucluse region, SE France, consist of alternating metre-scale microporous and tight intervals. This paper focuses on the influence of structural deformation on the reservoir properties of the Urgonian limestone succession in a study area near the town of Rustrel. Petrographic, petrophysical and structural data were recovered from five fully-cored boreholes, from the walls of a 100 m long underground tunnel, and from a 50 m long transect at a nearby outcrop. The data allowed reservoir property variations in the Urgonian limestones to be studied from core to reservoir scale. Eleven Reservoir Rock Types (RRTs) were identified based on petrographic features (texture, grain size), reservoir properties (porosity, permeability), and the frequency of structural discontinuities such as fractures, faults and stylolites. Tight and microporous reservoir rock types were distinguished. Tight reservoir rock types were characterised by early cementation of intergranular pore spaces and by the presence of frequent structural discontinuities. By contrast microporous reservoir rock types contained preserved intragranular microporosity and matrix permeability, but had very few structural discontinuities. Observed vertical alternations of microporous and tight rock types are interpreted to have been controlled by the early diagenesis of the Urgonian carbonates. Deformation associated with regional-scale tectonic phases, including Albian – Cenomanian “Durancian” uplift (∼105 to 96 Ma) and Pyrenean compression (∼55 to 25 Ma), resulted in the modification of the initial petrophysical properties of the Urgonian limestones. An early diagenetic imprint conditioned both the intensity of structural deformations and the associated circulations of diagenetic and meteoric fluids. Evolution of the Reservoir Rock Types is therefore linked both to the depositional conditions and to subsequent phases of structural deformation. 相似文献
28.
29.
30.