全文获取类型
收费全文 | 20957篇 |
免费 | 2004篇 |
国内免费 | 347篇 |
专业分类
电工技术 | 144篇 |
综合类 | 926篇 |
化学工业 | 4129篇 |
金属工艺 | 292篇 |
机械仪表 | 454篇 |
建筑科学 | 436篇 |
矿业工程 | 187篇 |
能源动力 | 843篇 |
轻工业 | 12896篇 |
水利工程 | 45篇 |
石油天然气 | 379篇 |
武器工业 | 39篇 |
无线电 | 232篇 |
一般工业技术 | 1084篇 |
冶金工业 | 378篇 |
原子能技术 | 252篇 |
自动化技术 | 592篇 |
出版年
2024年 | 156篇 |
2023年 | 411篇 |
2022年 | 780篇 |
2021年 | 1007篇 |
2020年 | 966篇 |
2019年 | 903篇 |
2018年 | 813篇 |
2017年 | 776篇 |
2016年 | 791篇 |
2015年 | 834篇 |
2014年 | 1070篇 |
2013年 | 1434篇 |
2012年 | 1613篇 |
2011年 | 1489篇 |
2010年 | 988篇 |
2009年 | 947篇 |
2008年 | 846篇 |
2007年 | 1154篇 |
2006年 | 1090篇 |
2005年 | 876篇 |
2004年 | 721篇 |
2003年 | 649篇 |
2002年 | 553篇 |
2001年 | 378篇 |
2000年 | 317篇 |
1999年 | 285篇 |
1998年 | 219篇 |
1997年 | 222篇 |
1996年 | 131篇 |
1995年 | 114篇 |
1994年 | 107篇 |
1993年 | 101篇 |
1992年 | 117篇 |
1991年 | 43篇 |
1990年 | 49篇 |
1989年 | 41篇 |
1988年 | 36篇 |
1987年 | 42篇 |
1986年 | 37篇 |
1985年 | 40篇 |
1984年 | 32篇 |
1983年 | 12篇 |
1982年 | 21篇 |
1981年 | 12篇 |
1980年 | 24篇 |
1979年 | 9篇 |
1977年 | 8篇 |
1976年 | 11篇 |
1975年 | 14篇 |
1973年 | 7篇 |
排序方式: 共有10000条查询结果,搜索用时 187 毫秒
31.
Qiuping Wang Bojan Šarkanj Jasna Jurasovic Yusuf Chisti Michael Sulyok Jiashun Gong Sarote Sirisansaneeyakul Draženka Komes 《International Journal of Food Science & Technology》2019,54(5):1541-1549
Theabrownins (TB) are polymeric phenolic compounds associated with the multiple bioactivities of Pu-erh tea, a post-fermented Chinese dark tea. High-TB instant Pu-erh tea was produced via a novel submerged fermentation (SF) using Aspergillus tubingensis and compared with samples produced commercially via the conventional solid-state fermentation (SSF). Viable microorganisms and microbial toxins, especially aflatoxins B1, G1, B2, G2, cyclopiazonic acid, fumonisins B1, B2, B3 and ochratoxin A, were below the detection limit in all samples. Fewer microbial metabolites were found in SF instant tea compared with the SSF teas. Based on an adult consuming 1 g of instant Pu-erh tea daily, the dietary intake of investigated elements was below the safe limits recommended by various authorities. Tasters viewed the instant tea infusions as very mild, smooth, mellow and full. This suggested that submerged fermentation using A. tubingensis offers a speedy and safe alternative to commercial production of instant Pu-erh tea. 相似文献
32.
《Food Control》2015
This study aimed to estimate the extent and level of Salmonella contamination of aquatic food products in China, and to determine serotype, virulotype, and the antimicrobial resistance profiles of recovered Salmonella isolates. Out of 554 samples collected from July 2011 to May 2014, 86 (15.5%) tested positive for Salmonella. The highest contamination rate occurred in oysters (23.1%, 6/26), followed by freshwater fish (18.6%, 43/231), shrimp (13.0%, 13/100), and saltwater fish (12.2%, 24/197). The contamination levels generally corresponded to a most probable number (MPN)/g of 0.3–10, although one sample exceeded 110 MPN/g. Among the 103 isolates, S. Typhimurium, S. Wandsworth, S. Thompson, and S. Derby were the most prevalent serovars. Sixty-eight isolates (66.0%) were resistant to at least one antimicrobial, and 35 (34.0%) were resistant to more than three. High rates of resistance were observed for tetracycline (35.9%), ampicillin (28.2%), nalidixic acid (26.2%), trimethoprim-sulfamethoxazole (25.2%), chloramphenicol (20.4%) and streptomycin (18.4%). Of note, S. Thompson isolates exhibited resistance to multiple extended-spectrum cephalosporins, ciprofloxacin, and other antimicrobials. PCR analysis of 15 virulence genes showed that ssaQ, mgtC, siiD, sopB, and bcfC were present in all 103 isolates, whereas the remaining loci were variably distributed. S. Typhimurium, S. Enteritidis, and S. Weltevreden isolates exhibited a wider range of pathogenicity determinants compared with the other strains. Our study provides a comprehensive surveillance on prevalence of Salmonella in aquatic food products from China and indicates its potential risk to public health. These data are valuable for epidemiological studies, risk management, and public health strategies. 相似文献
33.
Kinetic,thermodynamic parameters and in vitro digestion of tannase from Aspergillus tamarii URM 7115
Amanda Reges de Sena Tonny Cley Campos Leite Talita Camila Evaristo da Silva Nascimento Anna Carolina da Silva Catiane S. Souza Antônio Fernando de Mello Vaz 《Chemical Engineering Communications》2018,205(10):1415-1431
Tannase is an enzyme used in various industries and produced by a large number of microorganisms. The aim of this study was to evaluate tannase production to determine the biochemical, kinetic, and thermodynamic properties and to simulate tannase in vitro digestion. The tannase-producing fungal strain was isolated from “jamun” leaves and identified as Aspergillus tamarii. Temperature at 26°C for 67?h was the best combination for maximum tannase activity (6.35-fold; initial activity in Plackett–Burman design—15.53?U/mL and average final activity in Doehlert design—98.68?U/mL). The crude extract of tannase was optimally active at 40°C, pH 5.5 and 6.5. Moreover, tannase was stimulated by Na+, Ca2+, Mg2+, and Mn2+. The half-life at 40°C lasted 247.55?min. The free energy of Gibbs, enthalpy, and entropy, at 40°C, was 81.47, 16.85, and ?0.21?kJ/mol?·?K, respectively. After total digestion, 123.95% of the original activity was retained. Results suggested that tannase from A. tamarii URM 7115 is an enzyme of interest for industrial applications, such as gallic acid production, additive for feed industry, and for beverage manufacturing, due to its catalytic and thermodynamic properties. 相似文献
34.
35.
质量控制图系统的实现及在SMT中的应用 总被引:1,自引:0,他引:1
本文将控制图理论与计算机技术相结合,开发了质量控制图系统.介绍了该系统的设计方案和关键技术问题,并以电子产品制造中监控SMT机的焊膏厚度为例说明了系统的应用. 相似文献
36.
在糖化酶生产过程中,为了防止正常生产中黑曲霉菌种性能的变化,对菌种的一级种母进行甘油冷冻保存,在-120℃的条件下分别保存30、60、90d,然后直接接入种母培养基,待成熟后接入种子罐,投入50t发酵罐工业生产,150h左右发酵结束。产酶单位与原工艺条件相一致。 相似文献
37.
电子产品研制阶段可靠性增长试验研究 总被引:1,自引:0,他引:1
结合工程实际经验,深入讨论了可靠性增长过程及实现途径,在保持试验条件和改进过程不变的条件下,实施了对具体型号电子产品的可靠性增长试验,达到了预期的可靠性增长目标,并且利用可靠性增长试验的数学模型(AMSAA模型)来评估产品的可靠性增长,对开展可靠性增长与可靠性增长试验工作具有重要的实际意义. 相似文献
38.
油品质量检验工作中应注意的十个问题 总被引:2,自引:0,他引:2
介绍了油品质检员做好油品检验工作在具体操作试验中应注意的十个问题,以确保试验数据真实有效,结论准确。 相似文献
39.
本文在分析青霉素发酵补糖工艺的要求和存在的问题基础上,设计出智能控制算法,采用集散系统实现在线优化控制,经实际应用,效果明显。 相似文献
40.
ABSTRACT: :
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献