全文获取类型
收费全文 | 4824篇 |
免费 | 289篇 |
国内免费 | 25篇 |
专业分类
电工技术 | 45篇 |
综合类 | 52篇 |
化学工业 | 115篇 |
金属工艺 | 5篇 |
机械仪表 | 39篇 |
建筑科学 | 8篇 |
能源动力 | 4篇 |
轻工业 | 4692篇 |
石油天然气 | 58篇 |
无线电 | 4篇 |
一般工业技术 | 86篇 |
冶金工业 | 6篇 |
原子能技术 | 10篇 |
自动化技术 | 14篇 |
出版年
2024年 | 53篇 |
2023年 | 126篇 |
2022年 | 169篇 |
2021年 | 251篇 |
2020年 | 259篇 |
2019年 | 236篇 |
2018年 | 179篇 |
2017年 | 193篇 |
2016年 | 197篇 |
2015年 | 212篇 |
2014年 | 235篇 |
2013年 | 370篇 |
2012年 | 335篇 |
2011年 | 311篇 |
2010年 | 252篇 |
2009年 | 250篇 |
2008年 | 197篇 |
2007年 | 215篇 |
2006年 | 202篇 |
2005年 | 128篇 |
2004年 | 93篇 |
2003年 | 88篇 |
2002年 | 98篇 |
2001年 | 77篇 |
2000年 | 61篇 |
1999年 | 50篇 |
1998年 | 39篇 |
1997年 | 34篇 |
1996年 | 28篇 |
1995年 | 32篇 |
1994年 | 24篇 |
1993年 | 21篇 |
1992年 | 30篇 |
1991年 | 15篇 |
1990年 | 7篇 |
1989年 | 13篇 |
1988年 | 9篇 |
1987年 | 10篇 |
1986年 | 4篇 |
1985年 | 9篇 |
1984年 | 10篇 |
1983年 | 5篇 |
1982年 | 6篇 |
1980年 | 2篇 |
1965年 | 1篇 |
1958年 | 1篇 |
1954年 | 1篇 |
排序方式: 共有5138条查询结果,搜索用时 0 毫秒
71.
《Food Control》2016
The prevalence, counts and genetic diversity of Listeria monocytogenes in ready-to-eat (RTE) vacuum and modified atmosphere packaged meat and fish products was studied in Estonia. Within two consecutive years 370 RTE food samples were collected at retail level from which 11% were found to be positive for L. monocytogenes. Contamination was higher among RTE fish products (17%) than in RTE meat products (6%). Generally, the counts of L. monocytogenes in positive products remained under ten colony forming units (CFU) per gram of product. Only 1.6% of the RTE meat and fish products contained L. monocytogenes in range of 10–100 CFU/g and 0.3% more than 100 CFU/g at the end of shelf-life. The food category containing highest L. monocytogenes prevalence was RTE lightly salted fish products with the prevalence of 32%. Only one (0.3%) RTE food sample exceeded the 100 CFU/g food safety criterion set out in the EU Regulation 2073/2005. Pulsed-field gel electrophoresis (PFGE) characterization of the isolates showed an overall similarity higher than 70%, and nine clusters based on 100% similarity were revealed. PFGE genotyping revealed that the few predominant pulsotypes were associated with particular food plants. 相似文献
72.
《Food Control》2016
Fungal starter, such as Penicillium nalgiovense, are commonly used to inoculate sausages before seasoning process. However, Penicillium nordicum, a well-known ochratoxin A (OTA) producer frequently isolated from seasoning rooms, could colonize the casing surface during the early stage of production. The relationship between OTA accumulation and simultaneous inoculation of P. nalgiovense and P. nordicum at different rates was evaluated. After 14 days of seasoning, the persistence of P. nordicum was assessed by LAMP assay revealing its capability to colonize and grow on salami surface at all the contamination rates. At the end of seasoning, OTA was accumulated both in mycelium and dry-cured meat when P. nordicum contamination rate ranged from 25% to 100% of inoculum, while no OTA was detected in dry-cured meat at 2.5% and 0.25%. Results demonstrated that contamination of fungal starter by P. nordicum could represent a serious concern during salami production and therefore represents an important critical point to be monitored. 相似文献
73.
74.
75.
76.
77.
The effect of irradiation and packaging conditions on the content of cholesterol oxidation products (COPs) and lipid oxidation in cooked turkey, beef, and pork during storage was studied. Ground turkey leg, beef, and pork were cooked, packaged either in oxygen-permeable or oxygen-impermeable bags, and irradiated at 0 or 4.5 kGy. Lipid oxidation and COPs were determined after 0 and 7 days of storage at 4°C. Packaging of cooked meat was more important than irradiation in developing COPs and lipid oxidation in cooked meats during storage. 7-Hydroxycholesterol, 7β-hydroxycholesterol, β-epoxide, and 7-ketocholesterol were among the major COPs formed in cooked turkey, beef, and pork after storage, and their amounts increased dramatically during the 7-day storage in aerobic conditions. Irradiation had no significant effect on the amounts of any of the COPs found in cooked turkey and beef, but increased (P<0.05) the amounts of - plus 7β-hydroxycholesterol, β-epoxide, 7-ketocholesterol, and total COPs in aerobically packaged cooked pork. The amounts of COPs and lipid oxidation products (TBARS) closely related to the proportion of polyunsaturated fatty acids in meat. The results indicated that the composition of fats in meat is important on the oxidation rates of lipids and cholesterol, and packaging is far more important than irradiation in the formation of COPs and lipid oxidation in cooked meat. 相似文献
78.
双螺杆挤压机工艺参数对组织蛋白的影响 总被引:10,自引:2,他引:10
本文采用新型双螺杆食品挤压机,进行了挤压加工大豆组织蛋白和工程内制品的试验研究,获得了螺杆转速,含水量和温度对挤压过程和产品组织化质量的影响规律,研究表明,螺杆转速在80r/min,100r/min之间,含水量在38%-44%之间,大豆组织蛋白的挤压组织化质量良好,螺杆转速在60r/min,80r/min这间,含水量在60%-65%之间,工程内制品的挤压组织化质量良好,优化的机筒温度和机头温度分布为:30℃-45℃-80℃100℃-130℃-150℃-100℃。 相似文献
79.
积极发展绿色肉食品 适应国内外市场需求 总被引:1,自引:0,他引:1
阐明了我国发展绿色肉食品的必要性和有利条件,提出了开发绿色肉食品的几点建议。 相似文献
80.
Visible spectra of cold stored, cooked, and diseased chicken meats were collected. Changes in ratios of R1=A485 nm/A560 nm and R2=A635 nm/A560 nm, which are related to absorbances of the bands at 485 (metmyoglobin), 560 (oxymyoglobin), and 635 nm (sulfmyoglobin), were observed to be useful for studying the variation of meat color under the conditions of cold storage and cooking process. Such a strategy was also applied to classify fresh-raw wholesome and unwholesome meats into respective classes, and the result was compared with that produced from a chemometric model. The strategy might be used as a simple methodology for monitoring the color variation of meats where the development of the chemometric model is either impractical or not desirable. 相似文献