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Magnetic resonance imaging and spectroscopy techniques have been developed for measuring percentage of edible oil in French-style salad dressings. In imaging, one takes advantage of the variations in signal intensities related to differences in relaxation times of the oil and aqueous phases, and of the proportionality of projected frequencies to spatial distribution of sample constituents. In spectroscopy, percentage of oil is determined from standard curves where the integrals of oil/ total spectra are correlated to known amounts of oil in standard preparations. Both procedures permit rapid, nondestructive analysis of commercially packaged dressings in unopened bottles with nonmagnetic closures. Results obtained in imaging or by NMR spectroscopy were within ± 2% of the expected values. 相似文献
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CAMERON R. HACKNEY STANLEY L. BIEDE PATRICIA ARBOUR LAWRENCE REILY MARILYN KILGEN MARY COLE 《Journal of food science》1987,52(4):1099-1100
The concentrations of nine individual minerals were determined in oysters harvested over a 10-month period. Significant (p > 0.01) monthly variations were observed in the levels of all the minerals determined. Salinity of the growing waters was significantly (p > 0.01) correlated to levels of sodium, magnesium, iron, chromium, and nickel in the oysters. Levels of potassium, copper and chromium were related to pH. Zinc and iron levels were correlated (p > 0.05) to water temperature. In this study, variations in the mineral content of oysters were often directly influenced by the growing water. This variation must be taken into consideration, should sodium labeling be required for fresh oysters. 相似文献
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APPLICATION OF AN IN-LINE RHEOLOGICAL CHARACTERIZATION METHOD TO CHEMICALLY MODIFIED AND NATIVE CORN STARCH 总被引:1,自引:0,他引:1
The application of an in‐line ultrasonics‐based rheological characterization method for measuring the rheological properties of 6% (w/v) acid‐thinned and native corn starch suspensions and gels was studied. The measurements were performed in steady, laminar pipe flow using a 5 MHz frequency transducer to determine the radial shear rate distribution. Two pressure transducers were used to measure the pressure drop allowing the shear stress distribution to be calculated through the conservation of linear momentum. It was possible to obtain shear viscosity over a range of shear rates, 1–50 1/s, from a single velocity profile. A comparison of the shear viscosity function at different flow rates showed that this method could be a valid method of process rheometry during the manufacturing of starch‐based products. Both ultrasonics and rotational rheometry results showed that acid‐thinned and native corn starch suspensions exhibited Newtonian behavior before heat treatment and non‐Newtonian behavior after heating. Power law consistency index and flow behavior index of the acid‐thinned corn starch gel at 39°C were 0.60 Pa.s 0.68 and 0.68, respectively; whereas those of the native corn starch were 5.90 Pa.s 0.37 and 0.37 at 38C. Their consistency index increased and flow behavior index decreased with cooling and a thermoreversible change in the flow behavior index was observed in the native corn starch after storage. 相似文献
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High-pressure-induced changes in bovine milk: a review 总被引:1,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
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JING CHEN FRANZ EHRENHAUSER THILANGA P. LIYANA-ARACHCHI FRANCISCO R. HUNG MARY J. WORNAT KALLIAT T. VALSARAJ 《Polycyclic Aromatic Compounds》2013,33(4):201-226
The adsorption of gas-phase phenanthrene on atmospheric water and ice films was investigated in a flow-tube reactor with a view to understanding the processing of semi-volatile organic compounds by fog and snow. Air-water (ice) interface partition constants were obtained by measuring the mass uptake of phenanthrene vapor on thin water and ice films with varying thickness. Adsorption enthalpies and entropies were obtained from the temperature dependence of the interfacial partition constants. The surface adsorption is the predominant mechanism for the uptake of phenanthrene in water and ice films with small film thickness or at low temperature. The adsorption of phenanthrene to ice resembles that to sub-cooled water and there's no significant difference between the adsorption of phenanthrene to water and that to quasi liquid layer (QLL) if we take into account the uncertainties on the thermodynamic quantities measured. Molecular dynamics simulations of phenanthrene at air/water and air/ice interfaces support these experimental observations. The interfacial air-water and air-ice partition constants of phenanthrene increased greatly in the presence of surface-active substances, indicating that surface active materials effectively enhanced the uptake of organic compounds by atmospheric water and ice films. 相似文献
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