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71.
72.
大庆外围盆地侏罗纪-早白垩世早期古气候研究 总被引:2,自引:0,他引:2
为扩大勘探领域,运用古生物资料对大庆外围盆地的古气候进行了研究,外围盆地株罗纪-早白垩世早期发育的地层有早侏罗世海拉尔盆地的东宫组,中侏罗世三江盆地的绥滨断陷的绥滨组,晚侏罗世三江盆地的东荣组,虎林盆地的裴德组,七虎林组,早白垩世早期鸡西盆地,三江盆地的滴道组,城子河组、穆棱组,虎林盆地的下云山组,上云山组,在这些组中除晚株罗世东荣组,裴德组,七虎林组外,其它各组都产有比较丰富的孢粉化石,未发现孢粉化石的层位,依据植物化石,得出早株罗世东营组为潮湿的暖温带气候,中侏罗世绥滨组为潮湿的北亚热带气候,晚侏罗世为潮湿的暖温带气候,早白垩世早期滴道组,下云山组为潮湿的北亚热带气候,城子河组、上云山组为潮湿的中亚热带气候,穆棱组为潮湿的南亚热带气候。 相似文献
73.
辽河石化分公司减粘裂化装置改炼辽河超稠油的减压渣油后 ,分馏塔顶系统由HCl -H2 S -HCN -有机酸 -H2 O引起的电化学腐蚀严重 ,其中油水分离器局部腐蚀速率达 3.1mm/a ,12AlMoV管束的空冷器运行不足两个月即发生泄漏。塔顶系统采用BZH - 1中和缓蚀剂、无机氨BZH - 913油溶性缓蚀剂综合注剂方案 ,使腐蚀得到控制 相似文献
74.
ABSTRACT: :
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献
Soybeans ( Glycine max ) were soaked and ground to obtain soymilk. The soymilk was cooked in an open tank and held at 85 to 90 deg;C. Yuba films were picked up in 20 min intervals and dried for 20 min. Yuba films were soaked in chicken-flavor solutions (25% and 35%), and baking soda (BS) solutions (0%, 1%, 2%, and 3% BS), and cooked at 100 °C for 30 min, 60 min, and 90 min. TIA decreased (p < 0.05) with the increase of heating time and BS concentration. In vitro protein digestibility (IVPD) decreased with heating time and BS concentration (p < 0.05). Sensory characteristics were affected by flavor concentration. By using 0% BS, 25% of the chicken flavor concentration, and a short heating time method, meat-like products with low TIA, high IVPD, and good sensory characteristics were obtained. 相似文献
75.
76.
A mechanistic modeling of critical heat flux (CHF) in upflow boiling at low qualities is performed. The developed model is based on a physical criterion of CHF occurrence and a mechanism limiting the thermal transport between a stagnant bubbly layer and bulk stream. The mechanism can be mathematically formulated by coupling the equation of limiting mixing mass flux, which is derived from momentum balance equations in two regions, with local mass and energy balance equations on the bubbly layer. The resulting form of the model is represented by a general and straightforward CHF formula involving two empirical constants related to the void fraction and the thickness of the bubbly layer. The predictions agree well with the extensive CHF data of water in uniformly heated tubes. 相似文献
77.
78.
This paper proposes a robust pilot-assisted channel estimation method for orthogonal frequency division multiplexing (OFDM) signals in Rayleigh fading. Our estimation method is based on nonlinear regression channel models. Unlike the linear minimum mean-squared error (LMMSE) channel estimate, the method proposed does not have to know or estimate channel statistics like the channel correlation matrix and the average signal-to-noise ratio (SNR) per bit. Numerical results indicate that the performance of the proposed channel estimator is very close to the theoretical bit error propagation lower bound that is obtained by a receiver with perfect channel response information 相似文献
79.
80.
从电子商务在我国迅速发展的角度出发,系统地介绍了我国电子商务网站的典范:阿里巴巴、淘宝。从电子商务的模式出发分析了其经营理念,成功因素及其不足,对中国的电子商务目前状况作了分析,并提出展望。 相似文献