全文获取类型
收费全文 | 12998篇 |
免费 | 1454篇 |
国内免费 | 556篇 |
专业分类
电工技术 | 125篇 |
综合类 | 854篇 |
化学工业 | 6745篇 |
金属工艺 | 596篇 |
机械仪表 | 210篇 |
建筑科学 | 561篇 |
矿业工程 | 553篇 |
能源动力 | 140篇 |
轻工业 | 1954篇 |
水利工程 | 85篇 |
石油天然气 | 597篇 |
武器工业 | 23篇 |
无线电 | 178篇 |
一般工业技术 | 1236篇 |
冶金工业 | 1054篇 |
原子能技术 | 47篇 |
自动化技术 | 50篇 |
出版年
2024年 | 66篇 |
2023年 | 178篇 |
2022年 | 475篇 |
2021年 | 565篇 |
2020年 | 391篇 |
2019年 | 367篇 |
2018年 | 357篇 |
2017年 | 430篇 |
2016年 | 449篇 |
2015年 | 494篇 |
2014年 | 690篇 |
2013年 | 760篇 |
2012年 | 930篇 |
2011年 | 863篇 |
2010年 | 627篇 |
2009年 | 678篇 |
2008年 | 530篇 |
2007年 | 730篇 |
2006年 | 756篇 |
2005年 | 705篇 |
2004年 | 618篇 |
2003年 | 531篇 |
2002年 | 474篇 |
2001年 | 401篇 |
2000年 | 360篇 |
1999年 | 327篇 |
1998年 | 242篇 |
1997年 | 174篇 |
1996年 | 157篇 |
1995年 | 121篇 |
1994年 | 110篇 |
1993年 | 94篇 |
1992年 | 83篇 |
1991年 | 57篇 |
1990年 | 52篇 |
1989年 | 29篇 |
1988年 | 22篇 |
1987年 | 26篇 |
1986年 | 15篇 |
1985年 | 12篇 |
1984年 | 14篇 |
1983年 | 11篇 |
1982年 | 6篇 |
1981年 | 8篇 |
1980年 | 6篇 |
1979年 | 3篇 |
1976年 | 2篇 |
1975年 | 4篇 |
1962年 | 1篇 |
1951年 | 2篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
21.
Absorbability of Calcium From Common Beans 总被引:4,自引:0,他引:4
C.M. WEAVER R.P. HEANEY W.R. PROULX SM. HINDERS P.T. PACKARD 《Journal of food science》1993,58(6):1401-1403
Absorption of calcium from white, red, and pinto beans, labeled with 45Ca, was measured in 24 women in a three-way randomized design using a calcium load of 72 mg and milk as the referent. Fractional absorption for the three beans averaged 0.219 ± 0.047 and did not differ by type. Milk calcium absorption at the same load was more than two times higher, 0.451 ± 0.088 (P < 0.001). Oxalate content averaged 0.34%, and phytate averaged 1.7%, a stoichiometric excess relative to calcium. To evaluate the relation of phytate to reduced absorbability, labeled pinto beans were pre-treated with phytase and fed to 10 subjects. Fractional absorption rose, averaging 0.318 ± 0.071, (P <0.01 vs. untreated beans), but was significantly below that of milk. The difference was partly accounted for by phytate, with the remainder probably due to relatively high oxalate. 相似文献
22.
23.
24.
亚硫酸钙氧化为石膏的研究 总被引:6,自引:0,他引:6
进行了亚硫酸钙氧化为二水石膏的研究 ,考察了初始 p H值、反应温度、空塔气速、固含量和停留时间对氧化率的影响 ,给出了适宜的反应条件 .在这些条件下 ,氧化率达 96 %以上 相似文献
25.
经试验发现应用一种化学肥料硫酸铵可以显著提高乌拉嘎金矿石的浮选回收率。闭路试验尾矿工艺矿物学鉴定证明,以硫酸铵作为调整剂的浮选过程中,微细粒单体金和金与石英边生体被有效回收。 相似文献
26.
树脂热解炭制备碳化硅晶须 总被引:6,自引:1,他引:5
用自制的配合醛树脂热解和炭源,用SIO2超细汾作原,根据碳热还原原理,利用常规加热和微波加热两种方式,分别制备了直径在纳米级的SiC晶须,X射线衍射、透射电检测结果表明:制备工艺和条件对SiC晶须的性质有较大的影响。 相似文献
27.
将汉白玉废料通过高温煅烧分解得到氧化钙,再用氯化铵循环液溶解氧化钙制得碱性氯化钙溶液,除去其中的Mg、Fe等杂质得到氯化钙精制溶液,利用化学方法合成得到碳酸钙粉体.用X射线衍射(XRD)、扫描电镜(SEM)及激光粒度分析仪、白度仪对碳酸钙产品的晶相组成、形貌、粒度分布、白度及化学组成进行了分析,所得产品为纯度达98.5%以上、白度达97%以上、平均粒度为80nm左右的球形纳米级碳酸钙.并对碳化反应速率及合成球形纳米碳酸钙的影响因素进行了分析.实验中循环使用NH4Cl,氨的排放量小,减少了环境污染. 相似文献
28.
B.M. Naveena A.R. Sen M. Muthukumar S. Vaithiyanathan Y. Babji 《Journal of food science》2006,71(9):S603-S608
ABSTRACT: The aim of this study was to determine the effect of adding 3.3% sodium lactate (SL), 0.25% calcium lactate (CL), and 1.65% SL along with 0.125% CL (SL+CL) on the physicochemical properties, cooking characteristics, and microbiological quality of microwave-cooked chicken patties compared to control (no added lactates). The addition of lactates did not affect the proximate composition of cooked chicken patties. The pH of CL- or SL+CL-containing patties was significantly ( P < 0.05) reduced compared to control or SL patties. The SL-containing patties had lower ( P < 0.05) a w values compared to control or CL patties. The CL- or SL+CL-containing patties had lower denatured myoglobin and higher ( P < 0.05) cooking yield, surface redness (CIE a *), and chroma values. However, addition of CL alone resulted in higher total expressible fluid, indicating lower water-holding capacity. The CL-containing patties exhibited lower Warner–Bratzler shear force values and higher ( P < 0.05) penetrometer reading compared to the SL-containing patties, indicating soft texture. Thiobarbituric acid (TBA) values were significantly ( P < 0.05) reduced in all lactate-containing patties compared to control up to the 7th day of refrigerated storage under aerobic conditions. No difference ( P > 0.05) was observed in aerobic plate counts between control and lactate-added patties during 28-d storage. 相似文献
29.
The primary problem in concentrating phosphoric acid is due to fouling on the tube‐side of the heat exchangers of the evaporator units. Scaling on the heat transfer surfaces occurs because of high supersaturation of phosphoric acid liquor with respect to calcium sulphate. A review of the existing literature reveals that no information is available on heat transfer and on crystallization fouling of industrial phosphoric acid solutions. In this investigation, the solubility of different calcium sulphate types in phosphoric acid solution was studied and its dependency on acid concentration and temperature was investigated. A large number of fouling experiments were carried out in a side‐stream of a phosphoric acid plant at different flow velocities, surface temperatures and concentrations to determine the mechanisms, which control the deposition process. After identifying the effects of operational parameters on the deposition process, a model was developed for prediction of fouling resistances. The reaction of calcium sulphate crystallization followed a second order rate with respect to the supersaturation. The activation energy evaluated for the surface reaction of the deposit formation was found to be 57 kJ/mol. The predicted fouling resistances were compared with the experimental data. Quantitative and qualitative agreement between measured and predicted fouling rates is good. 相似文献
30.
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