全文获取类型
收费全文 | 15273篇 |
免费 | 1469篇 |
国内免费 | 639篇 |
专业分类
电工技术 | 211篇 |
综合类 | 769篇 |
化学工业 | 2476篇 |
金属工艺 | 871篇 |
机械仪表 | 280篇 |
建筑科学 | 521篇 |
矿业工程 | 304篇 |
能源动力 | 253篇 |
轻工业 | 6856篇 |
水利工程 | 182篇 |
石油天然气 | 764篇 |
武器工业 | 187篇 |
无线电 | 397篇 |
一般工业技术 | 907篇 |
冶金工业 | 866篇 |
原子能技术 | 82篇 |
自动化技术 | 1455篇 |
出版年
2024年 | 106篇 |
2023年 | 280篇 |
2022年 | 514篇 |
2021年 | 576篇 |
2020年 | 553篇 |
2019年 | 555篇 |
2018年 | 475篇 |
2017年 | 565篇 |
2016年 | 544篇 |
2015年 | 552篇 |
2014年 | 760篇 |
2013年 | 938篇 |
2012年 | 1046篇 |
2011年 | 1141篇 |
2010年 | 866篇 |
2009年 | 828篇 |
2008年 | 718篇 |
2007年 | 987篇 |
2006年 | 817篇 |
2005年 | 698篇 |
2004年 | 552篇 |
2003年 | 459篇 |
2002年 | 402篇 |
2001年 | 351篇 |
2000年 | 323篇 |
1999年 | 284篇 |
1998年 | 211篇 |
1997年 | 196篇 |
1996年 | 193篇 |
1995年 | 156篇 |
1994年 | 149篇 |
1993年 | 107篇 |
1992年 | 106篇 |
1991年 | 74篇 |
1990年 | 55篇 |
1989年 | 47篇 |
1988年 | 31篇 |
1987年 | 32篇 |
1986年 | 32篇 |
1985年 | 26篇 |
1984年 | 22篇 |
1983年 | 11篇 |
1982年 | 11篇 |
1981年 | 6篇 |
1980年 | 6篇 |
1979年 | 6篇 |
1977年 | 3篇 |
1975年 | 2篇 |
1961年 | 2篇 |
1951年 | 1篇 |
排序方式: 共有10000条查询结果,搜索用时 78 毫秒
1.
2.
不同给液方式对铜电解过程中有重要的影响,不同的循环方式会影响槽内温度分布、电解液成分及阳极泥沉降等,因此,根据铜电解生产不同情况的需要,分析对比了多种给液方式在贵冶电解车间的应用,总结了这几种给液方式的优缺点和适用条件。 相似文献
3.
Effects of different carbon sources and C/N values on nonvolatile taste components of Pleurotus eryngii 下载免费PDF全文
Wen Li Xiaobei Li Yan Yang Feng Zhou Yanfang Liu Shuai Zhou Hailong Yu 《International Journal of Food Science & Technology》2015,50(11):2360-2366
Pleurotus eryngii, the second largest industrial cultivation mushroom in China, is usually cultivated on substrates mainly consisting of sawdust and corncob. In this study, experiments were performed to determine the effects of different carbon sources and C/N values on nonvolatile taste components of P. eryngii. The effects of different carbon sources on nonvolatile taste components levels revealed that sawdust was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while corncob was beneficial to high contents of carbohydrate, polysaccharides and trehalose. At the similar C/N values, relatively higher sawdust content was beneficial to umami amino acid production, while relatively higher corncob content was beneficial to high contents of carbohydrate, polysaccharides and mannitol. Higher C/N value was beneficial to high levels of crude protein, amino acids, 5′‐nucleotides and equivalent umami concentration, while lower C/N value was beneficial to high contents of carbohydrate, polysaccharides and trehalose. These results provided information for P. eryngii fruit body industrial cultivation to obtain specific nonvolatile taste components with high levels. 相似文献
4.
This research proposes ACARDS (Augmented-Context bAsed RecommenDation Service) framework that is able to utilize knowledge over the Linked Open Data (LOD) cloud to recommend context-based services to users. To improve the level of user satisfaction with the result of the recommendation, the ACARDS framework implements a novel recommendation algorithm that can utilize the knowledge over the LOD cloud. In addition, the noble algorithm is able to use new concepts like the enriched tags and the augmented tags that originate from the hashtags on the SNSs materials. These tags are utilized to recommend the most appropriate services in the user’s context, which can change dynamically. Last but not least, the ACARDS framework implements the context-based reshaping algorithm on the augmented tag cloud. In the reshaping process, the ACARDS framework can recommend the highly receptive services in the users’ context and their preferences. To evaluate the performance of the ACARDS framework, we conduct four kinds of experiments using the Instagram materials and the LOD cloud. As a result, we proved that the ACARDS framework contributes to increasing the query efficiency by reducing the search space and improving the user satisfaction on the recommended services. 相似文献
5.
Zhezhe Yu Chunyan Qiao Xueru Zhang Lin Yan Linqiang Li Yongfeng Liu 《Journal of dairy science》2021,104(4):4108-4118
Frozen milk can help producers overcome the seasonality of goat milk production, low goat production and short lactation periods, and avoid discarding milk during some special periods. We investigated effects of combination between freezing (cryogenic refrigerator of ?16 to ?20°C or ultra-cryogenic refrigerator of ?76 to ?80°C) and thawing (homeothermy of 20 to 25°C or refrigeration of 2 to 4°C) on nutritive compositions and physicochemical characteristics of raw goat milk during storage period (80 d). Compared with fresh goat milk, the frozen-thawed milk decreased contents of fat, protein, and lactose, as well as surface tension and stability coefficient, whereas increased effective diameter and polydispersity index. The average values of color values (L*, a*, and b*) in 4 group samples changed from 83.01 to 82.25, ?1.40 to ?1.54, 3.51 to 3.81, respectively, and the ΔE of most samples did not exceed 2. In contrast to the other 3 frozen-thawed treatments, goat milk treated with ultra-cryogenic freezing-homeothermic thawing (UFHT) possessed higher fat (5.20 g/100 g), smaller effective particle diameter (0.32 µm), and the lowest polydispersity index value (0.26). The color and confocal laser scanning microscopy images of UFHT were similar to those of fresh goat milk, illustrating UFHT was the optimal approach to maintain the natural quality of goat milk. Our finding provides a theoretical basis for producers to freeze surplus milk. 相似文献
6.
面向草莓抓取的气动四叶片软体抓手研制 总被引:1,自引:0,他引:1
农林业中果蔬的自动化采摘需求日趋强烈,末端抓手是实现无损采摘的关键。传统的末端抓手以刚性结构居多,现有的各种柔性抓手也存在抓取力不足、包覆性不佳等缺点。本文以草莓的无损采摘为研究对象,提出将草莓外部轮廓曲线作为设计曲线,设计了一种新型气动四叶片软体抓手。首先,对软体抓手的结构做仿真优化,提出一种安全地附着在目标物表面的设想。然后,在进行草莓表面的最小破坏应力试验的基础上,测试了软体抓手的末端力,验证了其实现无损抓取的可行性。再次,利用动态捕捉技术,研究了软体抓手叶面的弯曲变形规律。最后,选择使用弧线型气体通道的软体抓手进行了草莓抓取测试,结果证明了气动四叶片软体抓手可以实现草莓的无损抓取,抓取成功率达90%,破损率为2%,表明所研制的四叶片软体抓手用于草莓抓取时具有良好的稳定性和实用性,可用于草莓采摘的末端执行器。本研究也可为其他易损果蔬的采摘技术提供理论基础和技术支撑。 相似文献
7.
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
8.
9.
Wyatt L. Brown Douglas A. Day Harald Stark Demetrios Pagonis Jordan E. Krechmer Xiaoxi Liu Derek J. Price Erin F. Katz Peter F. DeCarlo Catherine G. Masoud Dongyu S. Wang Lea Hildebrandt Ruiz Caleb Arata David M. Lunderberg Allen H. Goldstein Delphine K. Farmer Marina E. Vance Jose L. Jimenez 《Indoor air》2021,31(1):141-155
Understanding the sources and composition of organic aerosol (OA) in indoor environments requires rapid measurements, since many emissions and processes have short timescales. However, real-time molecular-level OA measurements have not been reported indoors. Here, we present quantitative measurements, at a time resolution of five seconds, of molecular ions corresponding to diverse aerosol-phase species, by applying extractive electrospray ionization mass spectrometry (EESI-MS) to indoor air analysis for the first time, as part of the highly instrumented HOMEChem field study. We demonstrate how the complex spectra of EESI-MS are screened in order to extract chemical information and investigate the possibility of interference from gas-phase semivolatile species. During experiments that simulated the Thanksgiving US holiday meal preparation, EESI-MS quantified multiple species, including fatty acids, carbohydrates, siloxanes, and phthalates. Intercomparisons with Aerosol Mass Spectrometer (AMS) and Scanning Mobility Particle Sizer suggest that EESI-MS quantified a large fraction of OA. Comparisons with FIGAERO-CIMS shows similar signal levels and good correlation, with a range of 100 for the relative sensitivities. Comparisons with SV-TAG for phthalates and with SV-TAG and AMS for total siloxanes also show strong correlation. EESI-MS observations can be used with gas-phase measurements to identify co-emitted gas- and aerosol-phase species, and this is demonstrated using complementary gas-phase PTR-MS observations. 相似文献
10.
Service composition for generic service graphs 总被引:1,自引:0,他引:1
Service composition is a promising approach to multimedia service provisioning, due to its ability to dynamically produce new multimedia content, and to customize the content for individual client devices. Previous research work has addressed various aspects of service composition such as composibility, QoS-awareness, and load balancing. However, most of the work has focused on applications where data flow from a single source is processed by intermediate services and then delivered to a single destination. In this paper, we address the service composition problem for multimedia services that can be modeled as directed acyclic graphs (DAGs). We formally define the problem and prove its NP hardness. We also design a heuristic algorithm to solve the problem. Our simulation results show that the algorithm is effective at finding low-cost composition solutions, and can trade off computation overhead for better results. When compared with a hop-by-hop approach for service composition, our algorithm can find composition solutions that aress 10% smaller in cost, even when the hop-by-hop approach uses exhaustive searches. 相似文献