全文获取类型
收费全文 | 415篇 |
免费 | 3篇 |
国内免费 | 1篇 |
专业分类
化学工业 | 59篇 |
金属工艺 | 6篇 |
机械仪表 | 13篇 |
建筑科学 | 15篇 |
能源动力 | 1篇 |
轻工业 | 245篇 |
无线电 | 2篇 |
一般工业技术 | 38篇 |
冶金工业 | 14篇 |
自动化技术 | 26篇 |
出版年
2014年 | 4篇 |
2013年 | 37篇 |
2011年 | 6篇 |
2010年 | 3篇 |
2009年 | 7篇 |
2008年 | 6篇 |
2006年 | 10篇 |
2005年 | 3篇 |
2004年 | 4篇 |
1998年 | 9篇 |
1997年 | 12篇 |
1996年 | 5篇 |
1995年 | 6篇 |
1994年 | 6篇 |
1993年 | 3篇 |
1991年 | 13篇 |
1990年 | 6篇 |
1989年 | 3篇 |
1988年 | 11篇 |
1987年 | 6篇 |
1986年 | 7篇 |
1985年 | 8篇 |
1984年 | 8篇 |
1983年 | 9篇 |
1982年 | 6篇 |
1981年 | 11篇 |
1980年 | 10篇 |
1979年 | 11篇 |
1978年 | 12篇 |
1977年 | 10篇 |
1976年 | 11篇 |
1975年 | 12篇 |
1974年 | 12篇 |
1973年 | 11篇 |
1972年 | 11篇 |
1971年 | 11篇 |
1970年 | 9篇 |
1968年 | 7篇 |
1967年 | 9篇 |
1966年 | 4篇 |
1965年 | 6篇 |
1964年 | 7篇 |
1963年 | 3篇 |
1959年 | 5篇 |
1955年 | 6篇 |
1954年 | 3篇 |
1948年 | 3篇 |
1947年 | 3篇 |
1942年 | 3篇 |
1938年 | 2篇 |
排序方式: 共有419条查询结果,搜索用时 15 毫秒
1.
2.
DIVERSITY OF PERCEPTIONS OF MEAT TENDERNESS AND JUICINESS BY CONSUMERS: A TIME-INTENSITY STUDY 总被引:1,自引:0,他引:1
Seven judges, untrained in sensory assessment, were trained in the use of Time Intensity (TI) and asked to monitor the tenderness and juiciness of a range of cooked beef and pork samples. The subjects were given no definitions concerning sensory cues to monitor in their assessments, nor did they confer with each other. The shapes of the TI curves they recorded for tenderness and juiciness differed between individuals, although there were similarities in the curve shapes for the 2 attributes for each individual. Correlations between the intensity parameters of the curves (maximum intensity and area under curve) and the chewing time were not significant for the subjects as a group for tenderness, although significant correlations were found for some of the subjects when examined individually. The results indicate that subjects differ in their concepts of sensory tenderness and juiciness, and that perceived tenderness does not correlate with chewing time for all subjects. In more general terms the study supports the use of TI assessments for interpreting individual differences in sensory perceptions. 相似文献
3.
This study examines whether the patterns of muscle activity measured from the masticatory muscles during a chew are sufficiently reproducible to form the basis of a characterisation of chewing behaviour, and whether they express the degree of variation evident between individuals. Electromyograph (EMG) readings of the repetitive activity involved in chewing gum were analyzed for 10 subjects, each on three separate occasions. For each individual the temporal aspects of the chew cycle (duration of the activity burst, period between bursts of activity and duration of the complete cycle) were reproducible between EMG recording sessions. Consistency was also found for amplitude aspects of the EMG record: mean voltage within the activity burst, maximum voltage, and the area under the EMG trace. For all six parameters there was significant variation between subjects. The study showed that variations in the chewing pattern, as occur for chewing on opposite sides of the mouth, were reflected in the 6 EMG parameters examined, and that the changes elicited were different for each individual. Moreover, encouraging subjects to concentrate on the act of chewing caused them to modify their chewing pattern, highlighting the importance of avoiding such attention when assessing habitual chewing behaviour. 相似文献
4.
CHARACTERISATION OF PATTERNS OF CHEWING BEHAVIOUR IN HUMAN SUBJECTS AND THEIR INFLUENCE ON TEXTURE PERCEPTION 总被引:1,自引:0,他引:1
WENDY E. BROWN KEITH R. LANGLEY ALAN MARTIN HALLIDAY J.H. MacFie 《Journal of texture studies》1994,25(4):455-468
Electromyography was used as a noninvasive and unobtrusive technique to characterise chewing patterns for a range of foods. Differences between subjects for a variety of aspects of chewing sequence are recorded for a range of foods (carrot, apple, roast pork, salami, biscuit and toast). Identifiable subgroups of subjects differing in chewing behaviour existed within the random sample of 52 dentate subjects. The five subgroups accounted for 52%, 21%, 11%, 10% and 6% of the sample population. Major discriminating factors between the behavioural groups lie in their chewing time and the muscle work rate during chewing. Sensory ratings for firmness and rubberiness of model foods differed significantly between the subjects exhibiting different chewing behaviours. Chewing behaviour may influence consumers' perceptions about the texture of a food. 相似文献
5.
High-pressure-induced changes in bovine milk: a review 总被引:2,自引:1,他引:1
THOM HUPPERTZ MARY A SMIDDY VIVEK K UPADHYAY ALAN L KELLY 《International Journal of Dairy Technology》2006,59(2):58-66
High-pressure (HP) treatment of food products is a novel processing technique during which the product is treated in a vessel of suitable strength at a high pressure, generally in the range 100–1000 MPa. As a result, several constituents and properties of the treated product are altered. HP-induced changes in the constituents and properties of milk are arguably among the most extensive of the range of food products studied to date. HP treatment of milk induces solubilization of minerals associated with the casein micelles, denatures whey proteins and, depending on pressure, can either induce aggregation or disruption of the casein micelles. These HP-induced changes in milk constituents affect the properties of the milk; cheesemaking properties of milk can be enhanced considerably, indicating potential application of HP treatment in this area; furthermore, encouraging results have also been reported for HP treatment of milk prior to yogurt manufacture. HP treatment of milk also affects its microflora; however, considerable variation in baroresistance between bacterial species and strains exists. Further applied research appears warranted to establish the full commercial potential of HP treatment of milk. 相似文献
6.
7.
8.
9.
10.
Atlanta is perhaps the city with the greatest degree of black political empowerment (BPE) in the United States. Yet in 2009 a relatively weak white mayoral candidate nearly won the general and runoff elections over a field of stronger black candidates. Why? Treating Atlanta as a prototypical case, the article examines factors that undermine the capacity of blacks to retain control of mayoralties in strong BPE cities, with an emphasis on disruptions to black electorates, discontent among black citizens, and reinvestment in electoral politics by whites at the local level. 相似文献