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Interaction effects of starch mixtures within surimi gels were investigated by modified distance-based design and analyzed by linear and nonlinear backward regression models. Nonlinear regression model showed highly significant interaction terms of starch-surimi, starch-water, and starchstarch. The response trace plot revealed that shear stress and shear strain were quite sensitive to changes in amounts of starch components. Optimum solution with combinations of various starches, surimi, and water was provided using linear and nonlinear programming. 相似文献
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The ultrafast laser based hybrid machining system was studied and a novel approach was demonstrated to improve laser machining quality on metals by vibrating the optical objective lens with a low frequency (500 Hz) and various displacements (0-16.5 μm) during a femtosecond laser machining process.The laser used in this experiment is an amplified Ti:sapphire femtosecond (10-15 s) laser system that generates 100 femtosecond pulses having an energy of 3.5 mJ/pulse with a 5 kHz repetition rate at a central wavelength of 790 nm.It is found that both the wall surface finish of the machined structures and the aspect ratio obtained using the frequency vibration assisted laser machining are improved compared with those derived via laser machining without vibration assistance. 相似文献
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CHANG JUNG KIM DAE SUNG YOON ZHONG-TAO JIANG KWANGSOO NO 《Journal of Materials Science》1997,32(5):1213-1219
The crystal orientations of lead zirconate titanate (PZT) thin films have been investigated by using various drying temperatures
in the sol–gel process. The films were dried at different temperatures between 310 and 350°C for pyrolysis and then were heat
treated at 650°C using rapid thermal annealing (RTA). TG/DTA and FTIR spectroscopy were used to detect the remnants of organic
materials in the thin films prior to the final heat treatment. In order to examine the relationship between the film orientation
and the remaining organic materials for the prior and final heat treatment, the films were fabricated with different coating
cycles and dried for different holding times and then annealed at 650°C. The preferred orientations were investigated using
X-ray diffraction.
This revised version was published online in November 2006 with corrections to the Cover Date. 相似文献
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Jae Sung YOON Tae-Jin JE Doo-Sun CHOI Sung Hwan CHANG Kyung-Hyun WHANG 《中国有色金属学会会刊》2011,(Z1):100-103
A novel fabrication process for micro patterns with curvature was introduced. The curved structures were made by compensating rectangular micro structures with liquid photoresist layer. Because of the surface tension of the liquid in micro scale, various shapes of meniscus can be made on the micro channels. The micro channels were made on the silicon substrate in advance, and then the liquid layer was coated on the micro channels. From the nature of liquid behavior, the curved patterns with smooth surface are obtained, which cannot be made easily with the conventional mechanical machining, as well as with the microfabrication processes, such as wet and dry etching. With this principle, it is expected that the smooth and curved surfaces can be made by simple processes and the results can be applied widely, such as optical patterns. 相似文献
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Correlation Between Oxidative Deterioration of Unsaturated Lipid and n-Hexanal during Storage of Brown Rice 总被引:3,自引:0,他引:3
MYUNG GON SHIN SUK HOO YOON JOON SHICK RHEE TAI-WAN KWON 《Journal of food science》1986,51(2):460-463
n-Hexanal in the headspace over cooked brown rice stored at 5°C and 35°C for 0, 4, 8 and 12 months was determined by a gas chromatographic method using modified direct vapor injection. The off-flavors of stored brown rice were evaluated by n-hexanal and oxidized linoleic acid analysis. The amount of n-hexanal was found to be linearly proportional to the amount of oxidized linoleic acid (correlation coefficient, 0.99). Therefore, the simple and rapid method of vapor injection gas chromatography can be used for determining n-hexanal in the headspace vapor over cooked brown rice. Thus, the off-flavor of the stored brown rice resulting from lipid oxidation can be detected indirectly. 相似文献
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The textural deterioration of cod muscle during frozen storage was investigated by objective measurement using the Instron Universal Testing Machine. The rates of texture change as a function of storage time revealed that the increased toughness and decreased cohesiveness could be described by a first-order relationship. Higher storage temperatures resulted in more rapid rates of textural deterioration. Larger activation energy constants for toughness of cod muscle as compared to cohesiveness indicated that toughening was more temperature dependent than cohesiveness. The increased toughness and the decreased cohesiveness of frozen-stored fish appeared to be related to the protein denaturation of the cod muscle and the loss of water-holding capacity, respectively. 相似文献
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Magnetic Treatment of Milk and Surface Treatment of Plate Heat Exchangers: Effects on Milk Fouling 总被引:1,自引:0,他引:1
After milk property effect was eliminated, relative fouling rates of electropolished stainless steel, 304 stainless steel, titanium, polysiloxane and Teflon were 0.99,1.00,1.01,1.14, and 1.20, respectively. No significant reduction of cleaning time was found on the Teflon-coated plate although Teflon had significantly larger contact angles in both surface-water-air and surface-water-octane than did stainless steel. Magnetic field treatment of milk and calcium phosphatase solution did not significantly affect fouling rates or type of calcium phosphate crystals in deposits. 相似文献
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