全文获取类型
收费全文 | 6145篇 |
免费 | 395篇 |
国内免费 | 4篇 |
专业分类
电工技术 | 37篇 |
综合类 | 3篇 |
化学工业 | 1173篇 |
金属工艺 | 94篇 |
机械仪表 | 94篇 |
建筑科学 | 167篇 |
矿业工程 | 7篇 |
能源动力 | 104篇 |
轻工业 | 1418篇 |
水利工程 | 66篇 |
石油天然气 | 19篇 |
无线电 | 249篇 |
一般工业技术 | 870篇 |
冶金工业 | 1437篇 |
原子能技术 | 17篇 |
自动化技术 | 789篇 |
出版年
2024年 | 9篇 |
2023年 | 44篇 |
2022年 | 76篇 |
2021年 | 136篇 |
2020年 | 113篇 |
2019年 | 125篇 |
2018年 | 214篇 |
2017年 | 221篇 |
2016年 | 237篇 |
2015年 | 200篇 |
2014年 | 262篇 |
2013年 | 475篇 |
2012年 | 390篇 |
2011年 | 383篇 |
2010年 | 278篇 |
2009年 | 274篇 |
2008年 | 285篇 |
2007年 | 258篇 |
2006年 | 163篇 |
2005年 | 149篇 |
2004年 | 152篇 |
2003年 | 125篇 |
2002年 | 128篇 |
2001年 | 94篇 |
2000年 | 73篇 |
1999年 | 94篇 |
1998年 | 553篇 |
1997年 | 305篇 |
1996年 | 216篇 |
1995年 | 106篇 |
1994年 | 87篇 |
1993年 | 83篇 |
1992年 | 22篇 |
1991年 | 15篇 |
1990年 | 22篇 |
1989年 | 17篇 |
1988年 | 24篇 |
1987年 | 12篇 |
1986年 | 13篇 |
1985年 | 25篇 |
1984年 | 8篇 |
1983年 | 2篇 |
1982年 | 7篇 |
1981年 | 5篇 |
1980年 | 7篇 |
1979年 | 2篇 |
1978年 | 2篇 |
1977年 | 19篇 |
1976年 | 29篇 |
1964年 | 1篇 |
排序方式: 共有6544条查询结果,搜索用时 15 毫秒
1.
Quality enhancement of the abundant under‐valued crustacean,lobster krill (Munida spp.), during its chilled storage 下载免费PDF全文
Bibiana García‐Soto José M. Miranda Jorge Barros‐Velázquez Santiago P. Aubourg 《International Journal of Food Science & Technology》2015,50(3):708-716
Lobster krill (Munida genus) represents an under‐valued crustacean frequently caught on European fishing banks. In this work, its sensory, microbiological and biochemical qualities were evaluated during chilled storage. Additionally, the effects of a prestorage antimelanosic treatment consisting of soaking in sodium metabisulphite (SMB) solutions at two different concentrations (0.25% and 0.75%) were also studied. SMB prestorage treatment provided lobster specimens that still exhibited acceptable sensory quality after 10 days of storage, while control specimens were unacceptable at that time. SMB treatment also resulted in a significant (P < 0.05) inhibition of microbial growth, mainly of Enterobacteriaceae, psychrotrophes and proteolytic bacteria. Low lipid oxidation levels were observed for all batches; however, a significantly higher (P < 0.05) retention of polyunsaturated fatty acids was found in SMB‐treated lobster, especially in the 0.75% SMB batch. The results presented here open the way to the potential commercialisation of currently under‐utilised lobster krill as a chilled product. 相似文献
2.
3.
4.
Meza-Espinoza Libier de los Ángeles Vivar-Vera María de Lourdes García-Magaña María Sáyago-Ayerdi Sonia G. Chacón-López Alejandra Becerrea-Verdín Eduardo M. Montalvo-González Efigenia 《Food science and biotechnology》2018,27(2):509-517
Food Science and Biotechnology - The enzymatic activity and partial characterization of proteases from Bromelia karatas fruits were evaluated and compared with Bromelia pinguin proteases. The... 相似文献
5.
6.
7.
8.
9.
10.
JV Llau L Hoyas J Ezpeleta J García-Polit M Barberá MJ Santes 《Canadian Metallurgical Quarterly》1997,44(2):70-78
Low molecular weight heparins are a group of drugs that have only recently been introduced in clinical practice. The are widely used for prophylaxis in thromboembolic disease and are being employed increasingly to treat established venous thrombosis. One way in which these drugs are often used is for prophylaxis in the perioperative period for patients at high risk of developing venous thromboembolism, and the anesthesiologist must therefore be familiar with the main aspects of this application. We review pharmacological characteristics of these drugs as well as the literature on low molecular weight heparins, stressing points of main interest to the anesthesiologist and intensive care recovery unit specialist, namely adverse effects (mainly bleeding) and the implications that use of low molecular weight heparin will have on choice of anesthetic (in particular the dilemma of whether to use local/regional anesthesia). 相似文献