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41.
A new numerical method for the solution of the wave equation in fibres with any profile, consisting in approximating the profile with a suitable set of parabolas, is proposed. The method results are very powerful as regards the precision in propagation constants and group delays, and in computing speed, particularly for near optimum profiles. 相似文献
42.
Coppa M Ferlay A Monsallier F Verdier-Metz I Pradel P Didienne R Farruggia A Montel MC Martin B 《Journal of dairy science》2011,94(3):1132-1145
The objective of this work was to compare milk fatty acid (FA) profile and texture and appearance of Cantal cheeses obtained from cows grazing 2 different upland grasslands: a highly diversified pasture (74 species) of area 12.5 ha managed under continuous mode (C), and a weakly diversified pasture (31 species) of area 7.7 ha (an old temporary grassland) managed under rotational mode (R). A control group of cows fed a hay-based diet (indoors, I) was used. Three equivalent groups of 12 Montbéliarde cows underwent the 3 treatments from May to September 2008. The cheeses were manufactured during 3 consecutive days in early June, early July, and late August (27 cheeses in all). The texture, appearance, and chemical composition of the cheeses were determined after 12 wk of ripening. Concentrations of total saturated FA and monounsaturated FA were higher and lower, respectively, in I milks compared with pasture milks. The concentrations of trans-11-C18:1 and cis-9-C18:1, and polyunsaturated FA as well as yellowness decreased during the season in C-derived milk but remained constant in R-derived milk, through a combined effect of grass development stage and the cows’ grazing selection. The I cheeses were, on average, firmer, less creamy, less elastic, and less yellow than the pasture cheeses. Decreasing and increasing trends in texture firmness during the season were observed for C and R cheeses, respectively. The rind of the pasture-fed cow cheese had fewer, less intensely colored, and less prominent spots than did that of I cheeses. This difference was probably due to greater migration of fat to the rind during pressing because of the lower fat melting point of the pasture-fed cow cheeses, which had higher unsaturated FA content. The greater amounts of fat deposited on the rind of the pasture-fed cow cheeses may have partially inhibited the microbial activity responsible for rind appearance. Our trial underlines the importance of the effects of grazing management associated with vegetation type on milk and cheese characteristics. 相似文献
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44.
M. L. McCombie V. R. Tarnawski G. Bovesecchi P. Coppa W. H. Leong 《International Journal of Thermophysics》2017,38(2):21
The paper reveals the experimental procedure and thermo-physical characteristics of a coarse pyroclastic soil (Pozzolana), from the neighborhoods of Rome, Italy. The tested samples are comprised of 70.7 % sand, 25.9 % silt, and 3.4 % clay. Their mineral composition contained 38 % pyroxene, 33 % analcime, 20 % leucite, 6 % illite/muscovite, 3 % magnetite, and no quartz content was noted. The effective thermal conductivity of minerals was assessed to be about \(2.14\,\hbox {W}{\cdot } \hbox {m}^{-1}{\cdot } \hbox {K}^{-1}\). A transient thermal probe method was applied to measure the thermal conductivity (\(\lambda \)) over a full range of the degree of saturation \((S_{\mathrm{r}})\), at two porosities (n) of 0.44 and 0.50, and at room temperature of about \(25\,^{\circ }\hbox {C}\). The \(\lambda \) data obtained were consistent between tests and showed an increasing trend with increasing \(S_{\mathrm{r}}\) and decreasing n. At full saturation (\(S_{\mathrm{r}}=1\)), a nearly quintuple \(\lambda \) increase was observed with respect to full dryness (\(S_{\mathrm{r}}=0\)). In general, the measured data closely followed the natural trend of \(\lambda \) versus \(S_{\mathrm{r}}\) exhibited by published data at room temperature for other unsaturated soils and sands. The measured \(\lambda \) data had an average root-mean-squared error (RMSE) of \(0.007\,\hbox {W}{\cdot } \hbox {m}^{-1}{\cdot } \hbox {K}^{-1}\) and \(0.008\,\hbox {W}{\cdot } \hbox {m}^{-1}{\cdot } \hbox {K}^{-1}\) for n of 0.50 and 0.44, respectively, as well as an average relative standard deviation of the mean at the 95 % confidence level \((\hbox {RSDM}_{0.95})\) of 2.21 % and 2.72 % for n of 0.50 and 0.44, respectively. 相似文献
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