全文获取类型
收费全文 | 752篇 |
免费 | 26篇 |
国内免费 | 2篇 |
专业分类
电工技术 | 8篇 |
化学工业 | 126篇 |
金属工艺 | 10篇 |
机械仪表 | 9篇 |
建筑科学 | 48篇 |
矿业工程 | 1篇 |
能源动力 | 40篇 |
轻工业 | 58篇 |
水利工程 | 4篇 |
石油天然气 | 1篇 |
无线电 | 57篇 |
一般工业技术 | 164篇 |
冶金工业 | 99篇 |
原子能技术 | 10篇 |
自动化技术 | 145篇 |
出版年
2023年 | 5篇 |
2022年 | 10篇 |
2021年 | 15篇 |
2020年 | 8篇 |
2019年 | 12篇 |
2018年 | 18篇 |
2017年 | 16篇 |
2016年 | 18篇 |
2015年 | 19篇 |
2014年 | 23篇 |
2013年 | 35篇 |
2012年 | 33篇 |
2011年 | 46篇 |
2010年 | 35篇 |
2009年 | 24篇 |
2008年 | 36篇 |
2007年 | 34篇 |
2006年 | 34篇 |
2005年 | 24篇 |
2004年 | 23篇 |
2003年 | 21篇 |
2002年 | 23篇 |
2001年 | 19篇 |
2000年 | 15篇 |
1999年 | 10篇 |
1998年 | 21篇 |
1997年 | 18篇 |
1996年 | 19篇 |
1995年 | 14篇 |
1994年 | 14篇 |
1993年 | 14篇 |
1992年 | 5篇 |
1991年 | 4篇 |
1989年 | 6篇 |
1988年 | 4篇 |
1987年 | 6篇 |
1986年 | 6篇 |
1985年 | 14篇 |
1984年 | 4篇 |
1983年 | 7篇 |
1982年 | 3篇 |
1981年 | 5篇 |
1980年 | 7篇 |
1979年 | 5篇 |
1978年 | 5篇 |
1976年 | 7篇 |
1975年 | 5篇 |
1974年 | 7篇 |
1973年 | 5篇 |
1970年 | 4篇 |
排序方式: 共有780条查询结果,搜索用时 31 毫秒
1.
Effects of breed and age at slaughter on degradation of muscle lipids during processing of dry‐cured hams
下载免费PDF全文
![点击此处可从《International Journal of Food Science & Technology》网站下载免费的PDF全文](/ch/ext_images/free.gif)
Linda Storrustløkken Hanne Marie Devle Lars Erik Gangsei Carl Fredrik Naess‐Andresen Bjørg Egelandsdal Ole Alvseike Dag Ekeberg 《International Journal of Food Science & Technology》2015,50(8):1933-1943
Hams from Landrace, Duroc and Hampshire pigs slaughtered at ages 6, 7.5 and 9 months were processed to generate Norwegian Parma‐style hams. Lipid contents and the compositions of fatty acid classes (ΣSFA, ΣMUFA, ΣPUFA) within neutral lipids, phospholipids and free fatty acids were determined. Small differences in lipid degradation and composition of the classes were revealed. However, significant sensory differences related to lipids were observed. Breed was more important than age. Dry‐cured Hampshire hams gave a more intense mature odour that may be associated with higher overall lipid degradation. Unexpectedly, these hams also demonstrated high juiciness and tenderness, which could be related to the melting characteristics of the fat. Dry‐cured Duroc hams showed a higher susceptibility towards rancidity, presumably associated with preferential oxidation of n‐6 fatty acids relative to C18:1 n‐9. Dry‐cured Landrace hams showed the lowest juiciness and tenderness, likely due to their lower fat content (marbling). 相似文献
2.
Ole Wiborg Martin O'Connell Richard Thiele Martin Wichert Gunther Kolb 《化学工程与技术》2015,38(8):1308-1314
Many critical issues need to be addressed when microstructured reactors are manufactured in large unit volumes. The most crucial of these are cost, ease of production, and reliability. The lack of breakthrough manufacturing technology to provide high‐efficiency, low‐cost, high‐precision plates is a hindrance to the early market implementation of systems requiring metallic microstructured plates. This contribution focuses on the development and optimization of a combined embossing and bending tool for the quick and continuous manufacture of easily machined plates. 相似文献
3.
4.
5.
6.
7.
We use an unrestricted self-consistent Hartree-Fock approach to calculate the nature of doping states in the three-band Hubbard model. It turns out that for physically relevant parameter values one hole is localized within a small spin-polarized region where five Cu spins are aligned in the same direction. The spin polarization and binding energy between these spinpolaronic states are investigated as a function of different parameters including a Holstein-type electron-phonon coupling on the Cu sites. At higher doping concentration we observe the occurrence of afmon states where the holes are localized in a ring-shaped area. Inside this ring the antiferromagnetic order parameter has inverse sign with respect to the residual antifer-romagnetically ordered plane. 相似文献
8.
9.
On both historical and principled grounds, the author has long argued that psychology cannot be a single or coherent discipline, whether conceived in scientific or sui generis terms. Instead, the desirability of renaming psychology as the psychological studies has been argued. The present article is a synoptic review of the basis for such a position and its entailments for the future. These are seen to be rather inviting ones for all competent persons engaged in psychological inquiry. (PsycINFO Database Record (c) 2010 APA, all rights reserved) 相似文献
10.