全文获取类型
收费全文 | 1071篇 |
免费 | 76篇 |
专业分类
综合类 | 4篇 |
化学工业 | 12篇 |
机械仪表 | 2篇 |
能源动力 | 1篇 |
轻工业 | 1100篇 |
水利工程 | 1篇 |
石油天然气 | 20篇 |
无线电 | 1篇 |
一般工业技术 | 4篇 |
自动化技术 | 2篇 |
出版年
2024年 | 3篇 |
2023年 | 14篇 |
2022年 | 31篇 |
2021年 | 35篇 |
2020年 | 44篇 |
2019年 | 39篇 |
2018年 | 36篇 |
2017年 | 33篇 |
2016年 | 37篇 |
2015年 | 52篇 |
2014年 | 58篇 |
2013年 | 73篇 |
2012年 | 106篇 |
2011年 | 91篇 |
2010年 | 67篇 |
2009年 | 53篇 |
2008年 | 56篇 |
2007年 | 62篇 |
2006年 | 58篇 |
2005年 | 38篇 |
2004年 | 23篇 |
2003年 | 17篇 |
2002年 | 18篇 |
2001年 | 24篇 |
2000年 | 15篇 |
1999年 | 10篇 |
1998年 | 14篇 |
1997年 | 9篇 |
1996年 | 4篇 |
1995年 | 2篇 |
1994年 | 9篇 |
1993年 | 9篇 |
1992年 | 2篇 |
1991年 | 1篇 |
1990年 | 2篇 |
1980年 | 2篇 |
排序方式: 共有1147条查询结果,搜索用时 31 毫秒
1.
The aim of this paper was to determine the content of vasoactive biogenic amines in Sremski kulen and Sremska kobasica and to estimate hygienic conditions and good manufacturing practice (GMP) according to proposed criteria. Formation of dansyl chloride derivatizated vasoactive amines were determined using HPLC–DAD. Tryptamine (47.6; 34.2 mg/kg), histamine (16.1; 6.42 mg/kg) and tyramine (95.1; 45.2 mg/kg) were detected in both investigated type of traditional dry fermented sausages while phenylethylamine was not detected. Total content of vasoactive amines did not exceed the sum (200 mg/kg) proposed as a possible indicator of hygienic conditions and GMP in sausage production. 相似文献
3.
Propolis collected by bees has many components that possess antifungal, anticancer and antioxidant properties. Cured ground pork meat was treated separately with 0.4% w/w ethanol‐extracted propolis (EEP 0.4%), 0.6% w/w water‐extracted propolis (WEP 0.6%), 0.8% w/w dried residue of ethanol‐extracted propolis (DREEP 0.8%) and 0.1% w/w potassium sorbate (PS 0.1%) and made into sausages. Thiobarbituric acid‐reactive substances (TBARS) were measured in the sausages to assess the effects of storage at 5, 10 and 20 °C after 0, 2 and 4 weeks. After 4 weeks of storage at 5 °C the sausages treated with EEP 0.4%, DREEP 0.8%, WEP 0.6% and PS 0.1% yielded TBARS values which were 50, 59, 35 and 91% respectively of the control value. There was an increase of 0.33 mg MDA kg?1, the lowest of all treatments, in TBARS for the 0.4% w/w EEP‐treated sausages. The curing process will control microbiological spoilage, as will potassium sorbate. © 2002 Society of Chemical Industry 相似文献
4.
Qin‐Tao Liu Malcolm R Clench Judith L Kinderlerer 《Journal of the science of food and agriculture》2002,82(5):553-558
Structural isomers of monoacylglycerols (monoglycerides, MAGs) were identified and compared after degradation of butter oil by two strains of Penicillium roquefortii and a commercial lipase from P roquefortii (EC 3.1.1.3) at pH 7.0 and 10 °C. The conditions were selected as they were comparable with those used in the manufacture of blue mould‐ripened cheese. The commercial lipase was selected to compare with the fungal strains in terms of acyl migration. Results showed that the main isomers formed by lipolysis with the commercial lipase were sn‐2 MAGs (64 mol%), whilst spores and emerging mycelia of P roquefortii produced mainly sn‐1(3) MAGs (83–90 mol%). The work reported here may lead to further assessment of different MAG structural isomers as natural preservatives in foods and dairy products. © 2002 Society of Chemical Industry 相似文献
5.
Frankfurters were manufactured from lean meats (100% beef and 50:50 beef-pork) to contain reduced levels of fat (about 1.3%). A curing solutibn was added to yield 160% of fresh meat weight. Three processing methods, coarse ground tumbled, fine ground tumbled and fine ground emulsified were used. All products were cooked in live steam to 71°C internal temperature. Product yields, penetrometer values, color, chemical composition, caloric content and added water were evaluated. Emulsified frankfurters from 50:50 beef-pork mixtures at 160% cure had texture similar to conventional product as well as increased (P<0.05) yields, acceptable color and 74% fewer calories. 相似文献
6.
兔肉香肠中乳酸菌分离与发酵特性的研究 总被引:1,自引:0,他引:1
从传统自然发酵兔肉香肠中分离得到3株乳酸菌L26、L34和L106经鉴定分别为植物乳杆菌(Lactoba—cillus.plantarum)、清酒乳杆菌(L.sake)和果糖乳杆菌(L加”蜘淞)。对其发酵特性的研究表明:3株茵均有良好的产酸能力、耐盐能力、耐亚硝酸盐能力和抑菌性能,相互之间无拮抗作用,可作为发酵兔肉用混合发酵剂。 相似文献
7.
8.
9.
10.
用SAS9.0中的响应曲面试验设计,研究了盐浓度、水分活度、发酵温度、发酵时间和糖浓度等环境因子对发酵香肠发酵过程中细菌总数变化的影响,建立科学的数学模型,此数学模型能够表达发酵香肠发酵过程中细菌总数的变化趋势。用建立的数学模型对发酵过程中的微生物进行了预测,结果可靠。细菌总数与实验测定数据进行比较,平均误差范围是-10.20%~8.43%。此数学模型为发酵香肠发酵过程的控制,提高发酵肉制品的安全性,缩短生产周期提供了依据,也是微生物预报的重要基础。 相似文献