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11.
A new non-heating technique was developed for the sterilization of food stuff. Applying a roller compactor, ultra-high pressure sterilization has experimentally demonstrated its ability to sterilize dry powders, such as corn flour and Chinese herbs, with little quality deterioration. Also, the degree of food sterilization was found correlated well with the linear press forces between the rollers, roller gaps, and number of compaction passes. In comparison to the conventional high pressure sterilization technique, the new dry continuous processing method has the advantage of lower investment cost and is more versatile for sterilizing various food powders. 相似文献
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The process of grinding soybeans to a fine flour and extracting the flour with hexane was studied on a pilot plant scale.
The crude oil from the pilot plant study had 15 ppm phosphorus and was suitable for physical refining after a light acid pretreatment
and bleaching. The refined oil showed a Lovibond color of 1.4 yellow and 0.3 red. The pilot plant study also showed that grinding
of the soybeans and the separation of solid from miscella were the most difficult steps in solvent extraction with fine flour.
A laboratory study on separation of miscella from meal by aqueous ethanol reduced the hold-up volume, but it did not remove
all the miscella. A test with betacarotene showed that only the miscella outside the flour particles was displaced.
Aqueous ethanol solutions used as a second solvent extracted additional nontriglyceride materials (primarily phospholipids)
from the meal. Also, the free fatty acid content of the oil was increased with aqueous ethanol solution wash. The quality
of the extracted crude oil was lowered by using a second solvent, but it had the advantage of needing only one centrifugation
to separate miscella from meal. 相似文献
15.
Preparation of HDPE/SEBS‐g‐MAH and its effect on mechanical properties of HDPE/wood flour composites
In this article, high density polyethylene/styrene‐ethylene‐butylene‐styrene block copolymer blends (HDPE/SEBS) grafted by maleic anhydride (HDPE/SEBS‐g‐MAH), which is an effective compatibilizer for HDPE/wood flour composites was prepared by means of torque rheometer with different contents of maleic anhydride (MAH). The experimental results indicated that MAH indeed grafted on HDPE/SEBS by FTIR analysis and the torque increased with increasing the content of maleic anhydride and dicumyl peroxide (DCP). Styrene may increase the graft reaction rate of MAH and HDPE/SEBS. When HDPE/SEBS MAH was added to HDPE/wood flour composites, tensile strength and flexural strength of composites can reach 25.9 and 34.8 MPa in comparison of 16.5 and 23.8 MPa (without HDPE/SEBS‐g‐MAH), increasing by 157 and 146%, respectively. Due to incorporation of thermoplastic elastomer in HDPE/SEBS‐g‐MAH, the Notched Izod impact strength reached 5.08 kJ m?2, increasing by 145% in comparison of system without compatibilizer. That HDPE/SEBS‐g‐MAH improved the compatibility was also conformed by dynamic mechanical measurement. Scanning electron micrographs provided evidence for strong adhesion between wood flour and HDPE matrix with addition of HDPE/SEBS‐g‐MAH. © 2007 Wiley Periodicals, Inc. J Appl Polym Sci 2007 相似文献
16.
采用分子荧光光度法测定三种面粉中的核黄素。最佳实验条件为:核黄素的最大激发波长和最大发射波长分别为449nm和525 nm;确定最佳的提取液种类、体积和时间等条件。核黄素在二个数量级的范围内呈良好线性关系,该方法成功的被应用于实际样品的分析,获得令人满意的结果. 相似文献
17.
李绿怡 《四川建材学院学报》2010,(2):90-92,99
采用电感耦合等离子体原子发射光谱法同时测定魔芋精粉中铅、铬、镉、砷、汞5种元素的含量,其检出限分别为0.0102、0.0009、0.001、0.028、0.004 mg.L-1,测定回收率在98.0%~103.0%之间,RSD(n=10)为0.5%~1.6%。所建立的元素分析方法其准确度和精密度均符合要求,应用本方法测定实际样品,结果令人满意。 相似文献
18.
研究了恒温消化发生原子荧光恒温消化法测量面粉中的痕量铅含量,采用DTD-30恒温消解仪于90℃预消解35 min,180℃消化35 min除去残酸。采用AFS-230E型双道原子荧光光度计,采用氢化物—原子荧光法测定面粉中的铅含量,实验确定了最佳测定条件。该法测定面粉中铅含量的相对标准偏差RSD为1.35%(n=9),检出限为0.1 ng/mL。铅的线性范围为0~30 ng/mL,相关系数大于0.998。加标回收率为106.92%。 相似文献
19.
系统粉粉色、麸星含量与面片色泽之间的关系 总被引:1,自引:1,他引:0
以小麦加工不同系统的20个粉样为原料,研究了系统粉粉色、麸星含量与面片色泽之间的关系.结果表明:麸星含量主要影响面粉的白度,对面片的色泽影响很小,面粉的白度与面片的色泽关系显著.面粉的色泽与面片色泽之间呈显著正相关,尤其是面粉的红度、黄度对面片的色泽影响极大. 相似文献
20.
Composites of unplasticized poly(vinyl chloride) (PVC) blended with bamboo flour and pine flour, respectively, were prepared in a batch mixer followed by compression molding. The effects of wood flour fillers on the morphology, static mechanical properties, and thermal properties of the composites were investigated. Compared with neat PVC resin, the introduction of both bamboo flour and pine flour significantly improved the stiffness of the composites, while decreasing the tensile strength to some extent. Tensile tests showed that pine flour–filled composites exhibited better mechanical properties than those filled with bamboo flour with the same particle size at the same loading level. Scanning electron microscopic examination revealed good dispersion and alignment tendency of short pine fiber within the composites at a lower loading level. Moreover, experimental results indicated that both bamboo flour and pine flour additions showed no obviously adverse effect on the thermal stabilities of these composites. Based on the comprehensive properties, these composites meet the need of woodlike material for use as wood structures. © 2004 Wiley Periodicals, Inc. J Appl Polym Sci 93: 1804–1811, 2004 相似文献