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11.
The changes in the size and shape of soybean protein bodies in different solvent systems were observed, and their influence on hydrodynamic properties in solutions was investigated by capillary viscometer. The intrinsic viscosity of the isolated protein bodies varied with the type of dispersion media; 0.036 cm3/g in CCI4-benzene solution, 0.355 cm3/g in 50% glycerol-water mixture, 0.574 cm3/g in water at pH 7, and 1.18 cm3/g in the aqueous solution at pH 12. The hydration of the protein bodies in different dispersion media was estimated by Oncley's method and Mooney's method. The estimated degree of hydration agreed well with the swelling of the protein bodies as observed by microscope. 相似文献
12.
KONG-HWAN KIM HENRY G. SCHWARTZBERG JOHN R. ROSENAU 《Journal of food process engineering》1983,7(1):37-62
Concentrated CaCl2 and LiCl brines were used to evaporatively concentrate liquid foods. The concentration was carried out in double falling film evaporators in which brine flowed down the outside of the tubes and liquid food flowed down the inside. The vapor spaces between the brine and the food were connected and vapor from the food was absorbed in the brine. The heat generated by vapor absorption in the brine provided the heat needed to sustain evaporation, and was transferred to the food because of the boiling point elevation of the brine. Evaporation rates approaching those obtained in commercial evaporators were obtained for skim milk, sugar solutions and orange juice. The evaporation rates were affected by flow rates, temperature, concentration and tube material. 相似文献
13.
USE OF OZONE TO INACTIVATE MICROORGANISMS ON LETTUCE 总被引:6,自引:0,他引:6
When ozone (1.3 mM) was bubbled for 3 min in a mixture of shredded lettuce and water, counts ofmesophilic andpsychrotrophic bacteria decreased 1.4 and 1.8 log10 cfu/g, respectively. Counts of these microorganisms on lettuce, from a different batch, decreased 3.9 and 4.6 log, respectively, during 5 min of ozone treatment. Shredded lettuce was treated with gaseous ozone, or mixed with aqueous solution of ozone (1:20 w/w) with or without bubbles. For effective delivery of ozone, stirring (low and high speed), sonication or stomaching was applied during the ozonation. Washing the lettuce with water only decreased total count on shredded lettuce by 0.74–1.0 log cfu/g. When lettuce in a treatment chamber was flushed with gaseous ozone, the total count decreased 0.85 log cfu/g, but when vacuum was applied before the ozone flush, the total count decreased 0.96 log cfu/g. Bubbling ozone in water-lettuce mixture while sonicating, high-speed stirring, or before stomaching inactivated 1.4, 1.9 and 1.9 log cfu/g, respectively. In conclusion, bubbling gaseous ozone in water is the most effective ozonation method. Efficient ozone delivery to microorganisms on lettuce requires a combination of ozone bubbling and high-speed stir. 相似文献
14.
低功耗TFT-LCD驱动方法 总被引:1,自引:2,他引:1
为了降低薄膜晶体管液晶显示器(TFT-LCD)的功耗,提出了一种新的双栅之型反转驱动方法。研究了双栅之型反转驱动技术的节能原理,完成了相关结构设计、电路设计,制作了35.6cm(14in)WXGA(1 366RGB×768)样品,测试并分析了节能效果。结果表明,该技术可以有效降低TFT-LCD的功耗,在显示彩条画面的情况下,液晶屏模拟电源功耗降低了70%(191mW)。分析了出现的莫尔条纹问题,并提出了解决方案。该研究为降低TFT-LCD及其他显示设备的功耗提供了一种驱动方法及设计参考。 相似文献
15.
After the remarkable increase of Internet users and broadband Internet subscribers at the end of the 20th century, the size of Korean Internet and e-commerce market steadily increased but the growth rate has been either stagnant or decreased. Trends of Korean Internet and e-commerce market are summarized in this paper the trends on Internet usage are introduced. Trends of online games, blogs and wireless Internet are introduced. The trends of Korean Internet market may have implications for China and Japan. 相似文献
16.
17.
在自行研制的具有恒温加热进样系统的激光质谱仪上获得了260~285nm波段气相苯胺分子的共振增强多光子电离/飞行时间质谱(REMPI-TOFMS)。结合在266nm激发波长下得到的C6H7N^+、C5H6+、C4H3^+、C3H3^+、C2H4^+及H2CN^+离子的光强指数及不同激光能量下备离子信号强度的分支比,对分子离子及主要碎片离子的生成机理进行了探讨:在此波段范围内,苯胺分子首先吸收一个光子跃迁至。B2第一激发态,处于激发态的苯胺分子再吸收一个光子电离生成分子离子C6H7N+,分子离子进一步吸收光子解离为C5H6^+、H2CN^+、C6H^+,碎片离子C6H5^+继续吸收光子解离产生C4H3^+、C3H3^+、C2H4^+,并给出了可能的解离通道。 相似文献
18.
High-Protein Texturized Products of Defatted Soy Flour, Corn Starch and Beef: Shelf-Life, Physical and Sensory Properties 总被引:3,自引:0,他引:3
Selected mixes consisting of Bf [high-beef (29%) low-fat (2.96%)], bf [low-beef (20%) low-fat] and BF [high-beef high-fat (5%)] which incorporated raw beef, defatted soy flour, and corn starch were extruded in a single-screw extruder. The products had no flavor additives and trained sensory panelists detected hay-like, beany or grainy flavors. Bf extrudate was more expanded than BF extrudate and rated least hard by the sensory panel, whereas bf extrudate was least susceptible to lipid oxidation. Bf and bf extrudates showed microstruc-tures with large air cells. All three showed advantages of beef and soy flour in amino acid and fatty acid compositions, respectively, and were microbiologically safe during prolonged storage at 37°C. 相似文献
19.
Extraction of hydrated and freeze-dried bakers’yeast yielded ~ 50 μg erythroascorbic acid (EAA) and 5 μg ascorbic acid (AA)/g dry yeast as determined by HPLC with electrochemical detection. D-EAA (82 ppm based on flour) slightly increased the flow of dough as rest time increased. Gluten isolated from a flour-water dough containing 82 ppm D-EAA or 100 ppm Lcysteine stretched at a faster rate than control gluten. EAA like AA did not change dough development time. Unlike AA, EAA showed neither oxidizing effect on dough and gluten nor improving effects on bread. 相似文献
20.
YANBIN LI MICHAEL F. SLAVIK CARL L. GRIFFIS JEONG-WEON KIM 《Journal of Food Safety》1993,13(4):241-252
Electrical stimulation was evaluated as a method to kill Salmonella typhimurium in various salt solutions at different concentration . Salmonella typhimurium at 2 × 105 CFU/ml was treated at 22–24C for 60 min in each salt solution using electricity at 10 mA/cm2 current, 1 kHz frequency, and 50% duty cycle. Samples taken at various times were serially diluted, plated on tryptic soy agar and xylose lysine desoxycholate agar, and incubated at 37C for 18–24 h. To detect injured cells, samples were also pre-enriched in buffered peptone water at 37C for 4–5h before being plated. Results indicated all salmonellae were electrically killed at 5 min in NaCl, at 30 min in NaNO3 , and at 45 min in NaC2 H3 O2 at 0.15 and 0.015 M concentrations. Salmonellae were also killed at 45 min in Na3 PO4 and at 60 min in Na2 CO3 at 0.0015 M concentration by electricity in combination with high pH . 相似文献