全文获取类型
收费全文 | 523篇 |
免费 | 72篇 |
国内免费 | 7篇 |
专业分类
电工技术 | 2篇 |
综合类 | 5篇 |
化学工业 | 22篇 |
金属工艺 | 12篇 |
机械仪表 | 9篇 |
建筑科学 | 7篇 |
矿业工程 | 3篇 |
能源动力 | 3篇 |
轻工业 | 399篇 |
水利工程 | 2篇 |
石油天然气 | 10篇 |
无线电 | 51篇 |
一般工业技术 | 59篇 |
冶金工业 | 7篇 |
原子能技术 | 1篇 |
自动化技术 | 10篇 |
出版年
2024年 | 6篇 |
2023年 | 11篇 |
2022年 | 7篇 |
2021年 | 21篇 |
2020年 | 29篇 |
2019年 | 21篇 |
2018年 | 18篇 |
2017年 | 19篇 |
2016年 | 23篇 |
2015年 | 28篇 |
2014年 | 36篇 |
2013年 | 83篇 |
2012年 | 32篇 |
2011年 | 32篇 |
2010年 | 19篇 |
2009年 | 19篇 |
2008年 | 27篇 |
2007年 | 37篇 |
2006年 | 20篇 |
2005年 | 20篇 |
2004年 | 16篇 |
2003年 | 11篇 |
2002年 | 6篇 |
2001年 | 7篇 |
2000年 | 5篇 |
1999年 | 5篇 |
1998年 | 8篇 |
1997年 | 7篇 |
1996年 | 4篇 |
1995年 | 8篇 |
1994年 | 7篇 |
1993年 | 3篇 |
1992年 | 4篇 |
1987年 | 1篇 |
1986年 | 1篇 |
1985年 | 1篇 |
排序方式: 共有602条查询结果,搜索用时 31 毫秒
101.
High hydrostatic pressure inactivation of Lactobacillus viridescens and its effects on ultrastructure of cells 总被引:5,自引:0,他引:5
Sung Won Park Kyung Hyun Sohn Joong Han Shin & Hyong Joo Lee 《International Journal of Food Science & Technology》2001,36(7):775-781
The effect of high hydrostatic pressure treatment on Lactobacillus viridescens, a major spoilage micro-organism of processed meat, was investigated. When pressure was applied at 400, 500 and 600 MPa for 5 min, cell survival in MRS broth was reduced approximately by 2, 7 and 8 log cycles, respectively. The combination of high pressure and temperature increase showed synergistic effects on microbial inactivation. Empty cavities in the cell and DNA denaturation were observed after pressure treatment above 400 MPa. The level of microbial inactivation when Lb. viridescens was pressured in protein-fortified MRS broth and ham were less than half compared with the inactivation achieved in peptone water. Increasing the temperature during high-pressure treatment solved these adverse effects in the ham. 相似文献
102.
中国加工食品安全现状研究——基于国家质检总局2009~2012年抽查数据分析 总被引:1,自引:0,他引:1
基于国家质检总局网站上公布的2009~2012年16039个产品抽检结果的研究表明,我国加工食品监督抽查合格率从2009年的91.1%上升至2012年的95.6%:抽查结果中1024种不合格加工食品的生产企业分布在全国30个省直辖市自治区,排名前三的地区为广东、山东、河北;理化指标不合格、微生物指标不合格、超范围使用食品添加剂和化学污染物超标是我国加工食品存在的主要问题。通过分析发现,我国加工食品整体抽查合格率仍不高,抽检中不合格加工食品来自经济较发达地区的情况较多,食用油、调味品、膨化食品、豆制品等食品类别不合格率较高,造成我国加工食品不合格的主要食品安全问题是化学性有害因素,其次是生物性有害因素。 相似文献
103.
104.
105.
106.
107.
108.
109.
S. M. Kamrul Hasan Giovanna Ferrentino Matteo Scampicchio 《International Journal of Food Science & Technology》2020,55(1):1-10
The increasing consumer's demand regarding the healthy diet has promoted the research towards novel approaches for preserving minimally processed fruits and vegetables without the necessity of using preservatives. Emulsion-based edible coatings technology is considered a valuable alternative to improve fresh-cut fruit and vegetable quality. This review discusses some recent advances for the preservation of the quality and safety of fresh-cut fruits and vegetables with respect to the use of nanoemulsion-based edible coatings as carrier of functional compounds such as antimicrobial agents, antioxidants and texture enhancers. It focuses especially on the use of natural functional compounds in food preservation as an alternative to synthetic additives. Moreover, the preparation and characterisation of nanoemulsion are also reviewed. 相似文献
110.
Enzymatic Browning Control in Minimally Processed Mushrooms 总被引:3,自引:0,他引:3
GERALD M. SAPERS ROBERT L. MILLER FREDERICK C. MILLER PETER H. COOKE SANG-WON CHOI 《Journal of food science》1994,59(5):1042-1047
Treatments to control discoloration of minimally processed mushrooms were investigated. Whole or sliced mushrooms were immersed in browning inhibitor solutions and evaluated for color change during storage. Browning was more intense in first break mushrooms than in second, and in unwashed mushrooms compared to washed. However, washing sometimes induced purple discolorations, associated with bacterial lesions. Other discolorations were induced by hypochlorite, 4-hexylresor-cinol, and acidic dips. The most effective treatment was a combination of sodium erythorbate, cysteine, and EDTA at pH 5.5. Addition of preservatives to browning inhibitor dips did not improve storage life. However, dipping in 5% hydrogen peroxide prior to application of browning inhibitors significantly increased shelf-life. 相似文献