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101.
MOHAMMAD IBRAHIM NORMAN F. H. BRIGHT JOHN F. ROWLAND 《Journal of the American Ceramic Society》1962,45(7):329-334
The binary system CaO-Nb2 O5 has been shown to include three compounds: CaO·Nb2 O5 , which melts congruently at 1560°C; 2CaO·Nb2 O5 , which melts congruently at 1576°C; and 3CaO·-Nb2 O5 , which melts incongruently at 1560°C. Three eutectic compositions occur at 6% CaO (1362°C), 23% CaO (1492°C), and 34% CaO (1535°C). These results were obtained by the cone-fusion technique. The compound 3CaO-Nb2 O5 has been shown to exist in two forms: type I, face-centered cubic with a = 7.978 A, having a superlattice with a = 23.934 A, and type II, orthorhombic (pseudotetragonal, distorted cubic) with a = 11.51 A, b = 11.10 A, c = 15.98 A, having a pseudocell with a = 5.754 A, b = 5.551 A, and c = 7.990 A. The conditions controlling the formation of these two forms were not determinable from the experiments conducted. 相似文献
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The problem of imposing an in-line velocity perturbation on a uniform flow about a fixed cylinder is studied numerically. A finite volume method using SIMPLEC algorithm is applied on an O-type body-fitted co-located grid. The effect of frequency, amplitude, and shape of the velocity perturbation on the lift and drag coefficients and the Nusselt and Strouhal numbers were studied for the case of Reynolds number equal to 1000. It is noticed that lock-on is present and have a pronounced effect on the average Nusselt number, increasing it by 8.3 percent relative to the uniform flow value, though with a lower effect on drag and lift coefficients. In addition, it is concluded that a sinusoidal perturbation with a dimensionless frequency equal to 0.15 and dimensionless velocity perturbation equal to 0.2 is a better choice to enhance the heat transfer rate. 相似文献
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ELAHE AHMADI AMIR MOHAMMAD MORTAZAVIAN MOHAMMAD REZA FAZELI HAMID EZZATPANAH REZA MOHAMMADI 《International Journal of Dairy Technology》2012,65(2):274-281
The combined effects of probiotic sequential inoculation (before or after fermentation), type of native Bifidobacterium strain (Bifidobacterium animalis spp. lactis PTCC 1631 and Bifidobacterium bifidum PTCC 1644) and final pH of fermentation (4.5 or 4.2) on qualitative aspects of typical Iranian fermented milk drink (Doogh) were investigated. The blends inoculated with yoghurt bacteria only and with final fermentation pH of 4.5 had the shortest fermentation time. The highest viability of bifidobacteria in all treatments at the end of fermentation and throughout the refrigerated storage was observed for BlY‐40‐4.5 (B. lactis co‐cultured with yoghurt starter bacteria and incubated at 40 °C until final pH of 4.5) and then for BbY‐40‐4.5 (containing B. bifidum). The most acceptable organoleptic properties were observed for treatments BlY‐40‐4.2 and BbY‐40‐4.2, and then for BbY‐40‐4.5. 相似文献
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ZAHRA EMAM-DJOME MOHAMMAD EBRAHIMZADEH MOUSAVI ABDEL-VAHAB GHORBANI ASHKAN MADADLOU 《International Journal of Dairy Technology》2008,61(2):183-191
The influence on their whipping properties of homogenization at first and second stage pressures of 3.5/1.5 MPa and addition of whey protein concentrate (WPC) powder at three different (0.7, 1.4, and 2.1 wt percentage) concentrations to sweetened and homogenized creams was studied. Homogenization of cream significantly decreased maximum overrun and made the foam microstructure less open, while increasing whipping time, cream and foam lightness (Hunter L -value) and apparent viscosity. It also resulted in a less elastic foam structure with an increased drainage. Addition of WPC decreased the amount of maximum overrun, foam drainage and its lightness in parallel with developing a more compact microstructure. It increased the whipping time, apparent viscosity of unwhipped creams and foams, and resulted in a less elastic foam structure. The apparent viscosity of whipped cream with 2.1 wt percentage WPC, however, was lower than that of whipped cream with 1.4 wt percentage WPC, due most probably to the start up of gel formation at 2.1% WPC concentration in sweetened cream when it was sheared. Fresh foam whipped from sweetened cream with 2.1 wt percentage WPC also tended to have a slightly but not statistically significant lower elastic modulus (G') than fresh foam whipped from sweetened cream with 1.4 wt percentage WPC. This concentration can be considered as the critical value for gel formation in sweetened creams enriched by whey proteins when sheared. This study indicated the potential of WPC powder for reducing foam drainage from whipped homogenized sweetened cream. 相似文献
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