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1.
The ferrozine, the Schricker and modified Schricker methods were used to measure the non-heme iron in raw and cooked turkey meat. The ferrozine method gave the lowest non-heme iron values, while results from the Schricker and modified Schricker were not different (p<0.05). When hemoglobin (Hb) was added to breast meat, how-ever, differences (p<0.05) between the Schricker and modified Schricker, and Schricker and ferrozine methods were observed in cooked meat with NaCl. Cooking and addition of NaCl caused increase in measured nonheme iron content and had a synergistic effect on the release of nonheme iron in meat.  相似文献   
2.
The effects of antioxidants or hot packaging and their combination on lipid oxidation were quite variable depending on the additives in turkey meat. The TBARS values of cooked patties were greatly affected by the degree of oxidation in the raw meat, and the effectiveness of antioxidants varied with added prooxidants. Ascorbate and free radical terminators had stronger antioxidant effects than iron chelators, and chelating iron alone could not eliminate lipid oxidation in either raw or cooked meat with added NaCl. The combination of hot packaging and antioxidants provided cooked patties with better protection from lipid oxidation than either treatment alone.  相似文献   
3.
A panel of experienced assessors was used to test the effect of irradiation at 2.5kGy (250krad) on the sensory quality of 1-day and 21-day-old turkey breast fillets stored at 1°C in either oxygen-permeable polythene or an oxygen-impermeable barrier film. In the application of Free Choice Profiling and Generalized Procrustes Analysis, assessors used their own terms to describe the appearance, odour and flavour of the samples.
The irradiated samples showed negligible growth of micro-organisms across 21 days of storage. Radiation treatment resulted in an intense pink colour in the raw and cooked samples, which was maintained during storage in oxygen-impermeable film, but decreased in samples exposed to oxygen during storage. Radiation also produced a set of unpleasant raw odour notes variously described as sour, rancid, mature, bad meat or putrid in the samples stored in oxygen-impermeable film. These notes were unlike the sulphurous notes previously associated with protein denaturation in irradiated chicken and were apparently distinct from the odour notes that developed in corresponding non-irradiated samples.  相似文献   
4.
本文就英国布特(BUT)火鸡引入丹东地区后,在环境的生态要素出现较大的反差时,其生活力、繁殖性能及生理机能的表现进行探讨,实验研究的结果表明:布特火鸡是一个生活力、繁殖力、草食性都比较好的禽种。对不同纬度的各种气候类型都有很强的适应性。已具备在我国北方广大地区引进推广的经济意义及生态和生物学的基本条件。  相似文献   
5.
以某120万t冷轧薄板总承包项目档案管理工作为例,对该项目档案管理工作的特点,各单位档案管理职责,以及管理过程中存在的问题进行了研究分析,并对改进冶金工程总承包项目档案管理工作提出建议,为完善工程总承包项目档案管理制度提供参考。  相似文献   
6.
结合中国石化工程建设公司大型石化项目建设经验,介绍了工程总承包项目中进行施工管理及控制的方法,具体包括:(1)确定机构,明确职责,统一协作,各负其责;(2)以“质量、进度、安全”为重点,对施工过程进行全方位的管理及控制;(3)提倡对健康、安全、环境三大要素的管理及控制,强化安全控制。  相似文献   
7.
ABSTRACT: The heat resistance of 35 Salmonella strains was determined at 55 to 65°C. No correlation between the heat resistance and the origin of the Salmonella spp. could be established. D-values in chicken broth, using a linear regression, of an 8 Salmonella serotype cocktail were 4.87, 2.72, 1.30, and 0.41 min at 55, 58, 60 and 62°C, respectively. Using a linear model, the D-values ranged from 4.86 min at 55°C to 0.38 min at 62°C. When the 8 Salmonella serotype cocktail was heated in meat, D-values at the common test temperatures of 58 and 60°C calculated by both approaches were significantly higher (p < 0.05) than those observed in chicken broth.  相似文献   
8.
ABSTRACT: Precooked turkey breast meat was aerobically packaged or vacuum-packaged and irradiated at 0, 2.5, or 5.0 kGy. CIE color, reflectance, oxidation-reduction potential (ORP), gas production, and lipid oxidation were determined at 0, 7, and 14 d. Irradiation increased redness of vacuum-packaged meat, and the redness was distinct and stable under vacuum. Irradiation decreased ORP and produced carbon monoxide (CO). This indicated that the pink color was caused by the heme pigment-CO complex formation. The reflectance of meat and the absorption spectra of myoglobin solution supported the assumption that denatured CO-myoglobin is the pigment in irradiated precooked turkey breast.  相似文献   
9.
Salt concentration >0.1M and pH were important to the development of gel fracture properties. Howcvcr, meat type and salt concentration (0.5–1.0M) did not influence gel shear stress or shear strain. Isothermal heating temperature (55°C or 70°C) affected only gel shear strain. Rheological properties at fracture and nonfracture did not respond alike to changes in gclation conditions. General similarities between breast and thigh myofibril gels implied that protein isoforms were not the main factor influencing gel structure formation.  相似文献   
10.
Retention of butter and coconut oil injected into the major breast muscles of uncooked turkey was examined. Fats were injected to 3% of thawed weight using carcasses differing in skin depots covering the breast of each sex. Cooking time was not influenced by fat injection nor was the yield of breast meat. Injecting fats led to a reduction in muscle moisture while petroleum ether extract increased. Fatty acid analysis of the extract indicated that the lipid increases were representative of the fat injected, and the extent of retention was equivalent with each fat source. Skin depots over the breast and sex of the turkey had little effect on muscle lipid and fat retention.  相似文献   
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