全文获取类型
收费全文 | 81792篇 |
免费 | 5856篇 |
国内免费 | 2786篇 |
专业分类
电工技术 | 3982篇 |
技术理论 | 6篇 |
综合类 | 4439篇 |
化学工业 | 14513篇 |
金属工艺 | 4251篇 |
机械仪表 | 5264篇 |
建筑科学 | 5351篇 |
矿业工程 | 2406篇 |
能源动力 | 2664篇 |
轻工业 | 5501篇 |
水利工程 | 1041篇 |
石油天然气 | 5290篇 |
武器工业 | 463篇 |
无线电 | 8999篇 |
一般工业技术 | 11070篇 |
冶金工业 | 4499篇 |
原子能技术 | 860篇 |
自动化技术 | 9835篇 |
出版年
2024年 | 311篇 |
2023年 | 1371篇 |
2022年 | 2278篇 |
2021年 | 3186篇 |
2020年 | 2406篇 |
2019年 | 2163篇 |
2018年 | 2542篇 |
2017年 | 2746篇 |
2016年 | 2350篇 |
2015年 | 2939篇 |
2014年 | 3827篇 |
2013年 | 4757篇 |
2012年 | 4957篇 |
2011年 | 5527篇 |
2010年 | 4650篇 |
2009年 | 4439篇 |
2008年 | 4326篇 |
2007年 | 4053篇 |
2006年 | 4099篇 |
2005年 | 3726篇 |
2004年 | 2529篇 |
2003年 | 2292篇 |
2002年 | 2060篇 |
2001年 | 1798篇 |
2000年 | 1960篇 |
1999年 | 2195篇 |
1998年 | 2031篇 |
1997年 | 1582篇 |
1996年 | 1539篇 |
1995年 | 1272篇 |
1994年 | 1026篇 |
1993年 | 787篇 |
1992年 | 580篇 |
1991年 | 457篇 |
1990年 | 350篇 |
1989年 | 279篇 |
1988年 | 252篇 |
1987年 | 167篇 |
1986年 | 128篇 |
1985年 | 116篇 |
1984年 | 78篇 |
1983年 | 53篇 |
1982年 | 48篇 |
1981年 | 35篇 |
1980年 | 36篇 |
1979年 | 17篇 |
1978年 | 15篇 |
1977年 | 16篇 |
1976年 | 19篇 |
1974年 | 9篇 |
排序方式: 共有10000条查询结果,搜索用时 15 毫秒
1.
2.
3.
4.
Molecular structure and granule morphology of native and heat‐moisture‐treated pinhão starch 下载免费PDF全文
Vania Z. Pinto Khalid Moomand Nathan L. Vanier Rosana Colussi Franciene A. Villanova Elessandra R. Zavareze Loong‐Tak Lim Alvaro R. G. Dias 《International Journal of Food Science & Technology》2015,50(2):282-289
Pinhão seed is an unconventional source of starch and the pines grow up in native forests of southern Latin America. In this study, pinhão starch was adjusted at 15, 20 and 25% moisture content and heated to 100, 110 and 120 °C for 1 h. A decrease in λ max (starch/iodine complex) was observed as a result of increase in temperature and moisture content of HMT. The ratio of crystalline to amorphous phase in pinhão starch was determined via Fourier transform infra red by taking 1045/1022 band ratio. A decrease in crystallinity occurred as a result of HMT. Polarised light microscopy indicated a loss of birefringence of starch granules under 120 °C at 25% moisture content. Granule size distribution was further confirmed via scanning electron microscopy which showed the HMT effects. These results increased the understanding on molecular and structural properties of HMT pinhão starch and broadened its food and nonfood industrial applications. 相似文献
5.
6.
7.
9.
10.
Correlation between instrumental texture and colour quality attributes with sensory analysis of selected cheeses as affected by fat contents 下载免费PDF全文
A. Półtorak J. Wyrwisz M. Moczkowska M. Marcinkowska‐Lesiak A. Stelmasiak U. Ulanicka M. Zalewska A. Wierzbicka Da‐Wen Sun 《International Journal of Food Science & Technology》2015,50(4):999-1008
This study evaluated several physical and sensory parameters of different types of cheese available in the Polish market. The measurements of textural properties were conducted in an Instron universal testing machine, while the colour properties of cheeses were measured using a Minolta chromameter. The chemical composition was determined by means of the near‐infrared spectroscopy (NIRs). Moreover, a trained sensory panel was invited to assess the cheese texture‐related properties. Generally, cheeses with reduced fat content were characterised by higher hardness, adhesiveness, cohesiveness and elasticity. Texture‐related parameters of cheese with canola oil were comparable to that of most of full‐fat cheeses. The correlation analysis between physical and sensory attributes related to cheese textural properties indicated the potential applications of TPA, shear and penetration tests (r = 0.766, r = 0.75 and r = 0.765, respectively) for the evaluation of sensory properties related to the hardness. Meanwhile, the elasticity of cheese obtained from sensory evaluation was strongly correlated with the elasticity determined from the shear test (r = 0.722) and moderately correlated with the elasticity from penetration test (r = 0.588), indicating a need to refine the method of penetration test. In addition, cheeses exhibited higher meltability during convection heating at 230 °C than microwave heating. The values of meltability for cheese with reduced fat content were lower than those of full‐fat cheese. 相似文献