全文获取类型
收费全文 | 1043篇 |
免费 | 72篇 |
专业分类
综合类 | 4篇 |
化学工业 | 12篇 |
机械仪表 | 2篇 |
能源动力 | 1篇 |
轻工业 | 1071篇 |
水利工程 | 1篇 |
石油天然气 | 17篇 |
无线电 | 1篇 |
一般工业技术 | 4篇 |
自动化技术 | 2篇 |
出版年
2024年 | 3篇 |
2023年 | 14篇 |
2022年 | 29篇 |
2021年 | 34篇 |
2020年 | 44篇 |
2019年 | 38篇 |
2018年 | 35篇 |
2017年 | 32篇 |
2016年 | 35篇 |
2015年 | 48篇 |
2014年 | 56篇 |
2013年 | 72篇 |
2012年 | 104篇 |
2011年 | 85篇 |
2010年 | 66篇 |
2009年 | 52篇 |
2008年 | 55篇 |
2007年 | 60篇 |
2006年 | 55篇 |
2005年 | 38篇 |
2004年 | 23篇 |
2003年 | 17篇 |
2002年 | 17篇 |
2001年 | 24篇 |
2000年 | 15篇 |
1999年 | 10篇 |
1998年 | 14篇 |
1997年 | 9篇 |
1996年 | 4篇 |
1995年 | 2篇 |
1994年 | 9篇 |
1993年 | 9篇 |
1992年 | 2篇 |
1991年 | 1篇 |
1990年 | 2篇 |
1980年 | 2篇 |
排序方式: 共有1115条查询结果,搜索用时 15 毫秒
41.
42.
Nevena Krkić Branislav Šojić Vera Lazić Ljiljana Petrović Anamarija Mandić Ivana Sedej Vladimir Tomović 《Meat science》2013
The effect of a chitosan coating with added essential oil of oregano (Origanum vulgare) on lipid oxidation of dry fermented sausage (Petrovská klobása) was investigated. Fatty acid profile, aldehyde contents and sensory analysis of odor and flavor were determined after drying and during seven months of storage. 相似文献
43.
Ling Li Junhua Shao Xudong Zhu Guanghong Zhou Xinglian Xu 《International Journal of Food Science & Technology》2013,48(6):1157-1164
The effects of green tea,grape seed polyphenols and ascorbic acid on pH, water activity (aw), microbiological counts, TBARS, residual nitrite and N‐nitrosamines were determined in dry‐cured sausages during the ripening period. Results showed that TBARS increased gradually during ripening (P < 0.05), but were significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Green tea polyphenol (GTP) was most effective (P < 0.05) in reducing TBARS. Plant polyphenols and ascorbic acid significantly decreased residual nitrite, ascorbic acid being most effective (P < 0.05). The amount of N‐nitrosamines increased during ripening, but was significantly reduced with plant polyphenols and ascorbic acid (P < 0.05). Plant polyphenols had no significant effects on moisture content, aw, pH or microbiological counts in dry‐cured sausage during ripening (P > 0.05). It was concluded that plant polyphenols and ascorbic acid were effective in maintaining the quality and safety of dry‐cured sausages. 相似文献
44.
Commercial pepperoni was dried under vacuum (100 kPa) at three temperatures (177°, 19°, and 22°C) and matching controls were dried under commercial conditions. Vacuum-dried pepperoni achieved a moisture: protein (M:P) ratio of 1.6:1 after 9 to 12 days drying, compared to 18 days for the control. Overall drying time was reduced ~30%. Among temperature treatments, 17°C treatment had more weight loss and darker color (P < 0.05) than others. Weight loss and Kramer shear force were higher (P < 0.05) for vacuum-dried pepperoni, whereas Hunter a and b values tended to be higher for the control throughout the drying period. 相似文献
45.
红枣是中国的特色果品,有很高的营养和药用价值,发酵香肠也以其独特的口味和丰富的营养颇受人们喜爱。在食品朝着更安全更健康方向发展的大背景下,红枣发酵香肠研制无疑将会是其中一个比较新颖的颇受很硬的产品。本文对红枣发酵香肠研制的可能性、产品特点、工艺流程、市场前景都进行了一定的阐述,重点介绍了其生产过程中涉及到的新技术。 相似文献
46.
研究了笋干菜营养香肠的生产工艺,探讨了影响其质量的因素:笋干菜的添加量、糯米的添加量、糯米的颗粒度及肥、瘦肉的比例。并在此基础上采用正交实验得出了最佳工艺条件和配比,结果表明:五花猪肉79%,糯米用量15%,笋干菜用量6%,肥、瘦肉比例2:8,糯米颗粒度30目时香肠质量最佳。 相似文献
47.
48.
Freeze/thaw Stability of Cooked Pork Sausages as Affected by Salt, Phosphate, pH, and Carrageenan 总被引:4,自引:0,他引:4
The effects of κ, ι, or λ carrageenan (CGN), sodium tripolyphosphate (STPP), chloride salts, and meat pH on the freeze/thaw stability of cooked pork sausages were investigated. STPP decreased thaw drip (TD) and increased hardness for all treatments regardless of type of salt or CGN. KCI did not affect the texture of control samples in the presence of STPP, but decreased the functionality of κ- and ι-CGN. Increased meat pH increased the hardness and decreased thaw drip for all CGN treatments, except for λ-CGN, which remained unchanged. k- and ι- CGN increased moisture retention of sausages prepared from low-pH meat. 相似文献
49.
50.
Potassium Lactate and Fresh-Pork-Sausage Formulation Effects on Shelf Life in Lighted and Unlighted Display 总被引:1,自引:0,他引:1
Mark Seyfert Melvin C. Hunt Jeannine P. Grobbel Suzanne M. Ryan Dallas E. Johnson Rene A. Monderen 《Journal of food science》2006,71(7):C390-C394
ABSTRACT: The objective was to examine the effects of potassium lactate (KL) and raw-meat blend on the shelf-life of fresh-pork-sausage patties in lighted and unlighted display. Four fresh-pork-sausage blends (70% prerigor meat, 30% fresh-pork trim; 80%/20%; 90%/10%; and 100%/0%) were formulated ( n = 3) with 0% and 3% KL, and patties were displayed for 10 d at 4 °C in lighted display or for 7 d in unlighted display followed by 3 d in lighted display. Patties with KL had lower aerobic plate counts (APC), more stable color (greater a* and chroma, less visual discoloration), and less lipid oxidation ( P < 0.05) during display than did patties without KL. Patties in the light for 10 d were more discolored and had more lipid oxidation ( P < 0.05) than those in the dark for 7 d followed by the light for 3 d. Patties with KL in the light for 10 d had similar color ( P > 0.05) to patties without KL that were in the dark for the first 7 d. Adding KL resulted in similar color stability ( P > 0.05) among patties made from 80, 90, and 100% prerigor meat and greater color stability ( P < 0.05) than similarly formulated patties without KL. By using 3% KL, fresh-pork-sausage patty color stability was maximized, APC and lipid oxidation were minimized, and formulation costs can be decreased by using less-expensive fresh-pork trim for up to 20% of the blend. Adding KL also minimized the effects of display lighting on myoglobin and lipid oxidation. 相似文献