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31.
32.
采用稀土氧化物和无机化合物的复合物(不简称RI-复合物)作为搪瓷釉浆悬浮剂,使之全部或大部分代替粘土,进行了一系列试验,已获得成功,突破了长期来搪瓷工业离不开粘土的传统工艺,并实现了工业化生产。 相似文献
33.
Response surface methodology is often used by researchers in different fields to determine the optimum values for controlled variables to maximize or minimize the response variables. Either maximization or minimization might be necessary depending on the response property. For example, if the response variable represents the yield of a process, maximization could be necessary; on the other hand, if the response variable is the biological oxygen demand (BOD) of an effluent the aim would definitely be minimization
Response surface methodology can be used two ways. It can be applied to the full-scale production or it can be scaled to a laboratory or the pilot plant. When applied to the full-scale production, the method is known as evolutionary operation (EVOP). EVOP is the continuous optimization of a process. The optimum conditions in a production plant can change depending on many factors such as raw material, ambient temperature, and equipment wear. Therefore, controlled variables should be optimized continuously to keep the response variable as close as possible to the maximum or minimum value. Hence, controlled variables are systematically changed around a center point to depict any shift of the response variable from the extreme. A thorough discussion of EVOP is given by Box, Evolutionary Operation: A Method for Increasing Industrial Productivity, Appl. Statist., 6, 81-101 (1957). 相似文献
Response surface methodology can be used two ways. It can be applied to the full-scale production or it can be scaled to a laboratory or the pilot plant. When applied to the full-scale production, the method is known as evolutionary operation (EVOP). EVOP is the continuous optimization of a process. The optimum conditions in a production plant can change depending on many factors such as raw material, ambient temperature, and equipment wear. Therefore, controlled variables should be optimized continuously to keep the response variable as close as possible to the maximum or minimum value. Hence, controlled variables are systematically changed around a center point to depict any shift of the response variable from the extreme. A thorough discussion of EVOP is given by Box, Evolutionary Operation: A Method for Increasing Industrial Productivity, Appl. Statist., 6, 81-101 (1957). 相似文献
34.
~~Growth of CeO_2, Y_2O_3 Buffer Layers for YBCO Coated Conductor 相似文献
35.
Effect of pretreatments and freezing rate on the firmness of potato tissue after a freeze–thaw cycle
Sergio Carbonell Jorge C. Oliveira & Alan L. Kelly 《International Journal of Food Science & Technology》2006,41(7):757-767
The texture of potato tissue after a freeze–thaw process using different freezing rates and different pretreatments was analysed, in order to select the best strategy for optimum preservation of the textural characteristics of pre‐frozen potato. Ten blanching conditions were tested and a two‐step blanching process with calcium chloride (0.07 g mL?1) proved the most effective in protecting the tissue after a freeze–thaw process (maximum load force around 10–55% of the raw tissue, depending on potato batch, for air‐blast freezing and 20–60% for immersion freezing). Vacuum impregnation at 100 and 400 mbar, even when followed by different pre‐drying treatments to remove excess water, was very detrimental to resistance to a freeze–thaw process (maximum load force below 10% of the raw tissue for air‐blast freezing and below 20% for immersion freezing). Microstructure analysis confirmed better tissue integrity retention with ethyleneglycol immersion freezing instead of air‐freezing. Differences were found between batches with a 6‐month difference in storage time, indicating that the fresher batch was more suitable for freezing. 相似文献
36.
Daniela D'Amato Maria Rosaria Corbo Matteo Alessandro Del Nobile & Milena Sinigaglia 《International Journal of Food Science & Technology》2006,41(10):1152-1157
In enology, alcoholic fermentation is a complex process involving several mechanisms. Slow and incomplete alcoholic fermentation is a chronic problem for the wine industry and factors leading to sluggish and stuck fermentations have been extensively studied and reviewed. The most studied cause of sluggish and stuck fermentation is the nitrogen content limitation. Nevertheless, other factors, such as temperature of fermentation and sugar concentration can affect the growth of yeasts. In this study we modelled the yeast growth‐cycle in wine model system as a function of temperature, sugar and ammonium concentrations; the individual effects and the interaction of these factors were analysed by means of a quadratic response surface methodology. Cell concentrations and weight loss were monitored in the whole wine fermentation process. The results of central composite design show that lower is the availability of nitrogen, higher is the cell growth rate; moreover, initial nitrogen concentration also influences survival time of Saccharomyces cerevisiae. 相似文献
37.
SEBASTIANO PORRETTA † GIUSEPPE CARPI GIANFRANCO DALL'AGLIO CLAUDIO GHIZZONI 《International Journal of Food Science & Technology》1992,27(4):427-433
The characteristics of high-quality tomato pulp (commercial def.: crushed or diced tomatoes with about 30% tomato juice as packing medium) canned with tomato juice pulp enriched by ultrafiltration as packing medium were compared with those covered with conventional vacuum-concentrated juice.
Both hot- and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced. 相似文献
Both hot- and cold-break products were prepared and those containing 20% serum-reduced packing juice proved to be the best, showing no signs of syneresis on storage and with improvements in sensory properties, colour and non-enzymatic browning; some volatile components were reduced. 相似文献
38.
T. RONALD A. MAGEE CAROLE P.D. WILKINSON 《International Journal of Food Science & Technology》1992,27(5):541-549
Investigation of the effects of varying air velocity, slice thickness, and pre-treatment with sodium chloride solutions and surface active agents on drying potato slices indicated that the drying occurred entirely in the falling rate period and was controlled by the mechanism of liquid diffusion. The rate of drying, and therefore the diffusion coefficients, increased with the addition of sodium chloride and surface active agents. Diffusion coefficients were also influenced by air velocity and slice thickness, suggesting that the rate of drying of potato slices is controlled by a combination of internal and external resistances. 相似文献
39.
In the first half of the paper, various types of processing pertaining to a polygon, using the 4×4 determinant theories are explained along with a new containment test algorithm of a point in a polygon. In the latter half of the paper, a general-purpose geometric processor, the POLYGON ENGINE, is presented which can deal with various types of interference problems, such as Boolean operations in solid modelling, hidden line and surface eliminations, ray tracing and so on. It is, a successor of the TRIANGLE PROCESSOR and is also based upon the 4×4 determinant theories [4–6]. While the TRIANGLE PROCESSOR processes a triangulated polygon on a triangle-by-triangle basis, the POLYGON ENGINE can treat a polygon without triangulation. The latter is expected to be more functional, more efficient and easier to use. 相似文献
40.
显式BEZIER三角曲面的构造及其在离散数据插值中的应用 总被引:1,自引:0,他引:1
本文较系统地讨论了显式Bezier三角曲面的Clough-Tocher分割构造方法,并从工程应用角度提出了一种准C‘连续的Bezier三角曲面。由这种准C‘连续的Bezier三角曲面,通过进一步求解整体C‘连续的Bezier三角曲面在解决3D离散数据的曲面插值中取得了较好的应用效果。 相似文献