全文获取类型
收费全文 | 99篇 |
免费 | 0篇 |
专业分类
电工技术 | 1篇 |
化学工业 | 9篇 |
金属工艺 | 1篇 |
机械仪表 | 6篇 |
轻工业 | 66篇 |
一般工业技术 | 5篇 |
冶金工业 | 1篇 |
自动化技术 | 10篇 |
出版年
2023年 | 1篇 |
2015年 | 1篇 |
2013年 | 14篇 |
2012年 | 4篇 |
2011年 | 4篇 |
2010年 | 1篇 |
2009年 | 4篇 |
2008年 | 4篇 |
2007年 | 2篇 |
2006年 | 1篇 |
2004年 | 5篇 |
2003年 | 5篇 |
2002年 | 2篇 |
2001年 | 1篇 |
1999年 | 5篇 |
1998年 | 4篇 |
1997年 | 10篇 |
1994年 | 3篇 |
1993年 | 1篇 |
1992年 | 4篇 |
1991年 | 2篇 |
1990年 | 3篇 |
1989年 | 1篇 |
1988年 | 1篇 |
1987年 | 1篇 |
1985年 | 1篇 |
1983年 | 2篇 |
1981年 | 3篇 |
1980年 | 1篇 |
1979年 | 1篇 |
1976年 | 2篇 |
1975年 | 1篇 |
1973年 | 2篇 |
1962年 | 1篇 |
1942年 | 1篇 |
排序方式: 共有99条查询结果,搜索用时 4 毫秒
1.
DAVID SEPÜLVEDA GUADALUPE OLIVAS JOSE-JUAN RODRIGUEZ HEIDI WARNER STEPHANIE CLARK GUSTAVO BARBOSA-CÁNOVAS 《Journal of Food Processing and Preservation》2003,27(3):227-242
Changes in specific physico-chemical and sensory attributes as well as acceptability of beefsteak and beef stew Meal-Ready-to-Eat (MRE) components packed under different headspace levels (10, 20, 30 and 40 cm3 ) and stored at selected temperatures of 4, 27 and 38C (40, 80 and 100F) were evaluated over a six month period. No significant changes in microbial counts, pH, residual oxygen, color, hardness and oxidation occurred in retort-packed beefsteak or beef stew. Unlike beefsteak, beef stew received acceptable scores by consumers during all six months of analysis. Consumers' lack of familiarity with beefsteak may have negatively influenced product acceptability. Beefsteak and beef stew acceptability and specific attributes, particularly moistness and firmness, were detrimentally affected by high storage temperatures. Headspace may be increased to 40 cm3 without significant detrimental effects on product quality and acceptability of beefsteak or beef stew. 相似文献
2.
3.
4.
Studies conducted during the sixties and the seventies on food crops in Uganda showed that the populace was exposed to consumption of aflatoxin-contaminated foods. These studies also linked the highest incidence of liver cancer in the world to the presence of high levels of aflatoxins in the food and beverages. After a lapse of a decade, it was of interest to investigate the occurrence of aflatoxins and aflatoxigenic fungi in staple Ugandan food crops and poultry feeds derived from these foodstuffs. A simple, rapid and reproducible procedure was used. The procedure consisted of growing or culturing feed grains on a selective medium, Aspergillus flavus/parasiticus agar (AFPA) followed by screening for aflatoxin producing fungi on a coconut agar medium (CAM) under UV light with a subsequent confirmatory screening method for aflatoxin production by the fungi in pure culture. Fifty-four samples consisting of corn and peanuts, soybean and poultry feed were analyzed for content of aflatoxigenic. A. flavus/parasiticus and 25 of the samples were also screened for aflatoxins B1 and G1, zearalenone, sterigmatocystin, ochratoxin A, citrinin, vomitoxin, and diacetoxyscirpenol (DAS). Aflatoxigenic A. flavus/parasiticus was detected from the majority of corn (77%), peanuts (36% human food and 83.3% animal feed) and poultry feed (66.6%). but not from soybean samples. Two samples out of 25 contained detectable levels of aJatosin B, (20 ppb). For the jirst time other mycotoxins, zearalenone (3 samples) and vomitoxin (2 samples) were detected in corn from Uganda. 相似文献
5.
Prediction of pH Change in Processed Acidified Turnips 总被引:2,自引:0,他引:2
LÍLIA A. MOREIRA FERNANDA A. R. OLIVEIRA TERESA R. SILVA 《Journal of food science》1992,57(4):928-931
The acetic acid uptake by turnips was studied during an acidification process in containers. The process was successfully described by a Fickian diffusion, using a correlation for the buffer effect. Diffusion coefficients (0.629 to 3.99 × 10-9 m2/sec) and partition coefficients (0.8 to 1.1) were obtained by optimization of the fit between experimental and theoretical values, using the simplex method. The partition coefficient did not show an evident dependence on temperature, while diffusivity followed an Arrhenius type behavior. The relationship between acid concentration and pH was described using a cubic model with parameters independent of temperature. Results showed that the combination of these models describing the acid diffusion into the food and the buffering effects of the food allowed accurate prediction of pH evolution in the acidification process. 相似文献
6.
WOJCIECH KOZERA TERESA KUROWSKA ZBIGNIEW BOGUNIECKI 《International journal of systems science》2013,44(12):1539-1547
The article presents the iterative method of stabilizing control signal selection in the form of the state-feedback of a multivariable linear time-invariant plant with delays. The proposed method is based on the consecutive assignment of the single system eigenvalues λj so that its stabilizability will be preserved for a given iteration step and the assigned eigenvalues will not be changed, even though a dynamical element identified by the matrix Kj(z) (where z is an elementary delay operator) is placed into the state feedback. To illustrate the abovementioned method, a simplified example is given. 相似文献
7.
8.
ANTIOXIDANT ACTIVITY OF EXTRACT OF ADZUKI BEAN AND ITS FRACTIONS 总被引:1,自引:0,他引:1
9.
JESUSA RINCON JUAN FUERTES JUAN F. RODRIGUEZ LOURDES RODRIGUEZ JOSE M. MONTEAGUDO 《溶剂提取与离子交换》2013,31(2):329-345
ABSTRACT Lactic acid can be made by fermentation from inexpensive cheese whey. The acid is at present fairly costly, however, partly because of the costs of recovery and purification of the acid from the fementation broths. The present study has been undertaken to investigate a process that might reduce these costs. A number of commercial resins have been evaluated as ion exchangers for the production of lactic acid solutions. Amberlite IR-120, a gel strong cationic ion exchanger, was found to be the best resin. The loaded resin was regenerated efficiently. The results suggest that such a process is both technically and economically feasible. 相似文献
10.