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11.
随着集成电路技术的发展及计算机性能的不断提高,计算机组装结构设计在计算机,总体设计中的地位越来越重要,它直接影响到计算机性能的提高。本文针对一个基于工作站和EUCLID-IS软件的电子计算机组结构CAD系统,从软、硬件平台,系统功能及实现等方面进行了讨论,旨在为电子计算机组装结构设计提供一种强有力的、方便的设计工具,有利于增强国产计算机的市场竞争能力。 相似文献
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相变储能材料研究进展 总被引:1,自引:0,他引:1
综述了固-固相变储能材料(s-S PCMs:sofid-solid phase change materials)、固-液相变储能材料(s-1 PCMs:solid—liquid phase change materials)的主要优缺点,并主要介绍了以下2种封装方式:(1)PCMs与基体材料复合制成定型PCMs,包括:与有机高分子材料机械共混、用无机多孔材料封装;(2)PCMs微囊化。此外,还分析了PCMs的主要应用领域及PCMs的主要研究方向。 相似文献
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Amanda LaCoste Karen M. Schaich David Zumbrunnen Kit L. Yam 《Packaging Technology and Science》2005,18(2):77-87
Researchers from Rutgers University and Clemson University have collaborated to develop a concept of using smart blending to generate functional packaging films for the controlled release of active compounds such as antimicrobials, antioxidants and flavour compounds to extend the shelf‐life of food. In this paper, literature results are reviewed to justify the significance of controlled release packaging (CRP) and the research gaps for further development are identified. A major research gap is the lack of packaging materials that can provide the release of active compounds at rates suitable for a wide range of food packaging applications. Smart blending is a promising technology for bridging this research gap. To fully realize the potentials of smart blending, a systematic approach for developing CRP using smart blending is also presented. Copyright © 2005 John Wiley & Sons, Ltd. 相似文献
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Talita Moreira de Oliveira Nilda de Fátima Ferreira Soares Rodrigo Magela Pereira Kátia de Freitas Fraga 《Packaging Technology and Science》2007,20(2):147-153
Conservation of food products depends on product quality and packaging suitability. The objective of this work was to develop and evaluate the antimicrobial efficiency of natamycin‐incorporated film in the production process of Gorgonzola cheese. It aims to optimize the production process and increase shelf‐life and food safety for the consumer. Films with different concentrations of natamycin were produced and tested in Gorgonzola cheeses to evaluate its efficiency against Penicillium roqueforti on the cheese surface. Films with 2 and 4% natamycin presented satisfactory results for fungus inhibition and the amount of natamycin released to the cheese was below that allowed by the legislation. Copyright © 2006 John Wiley & Sons, Ltd. 相似文献
17.
J. Gajdoš Kljusurić 《Sadhana》2003,28(6):991-998
This work is an experimental study of the differential scanning calorimetry characterisation of polymer materials used in
food packaging materials, such as polypropylene (0.03 mm), polyethylene (0.1 and 0.03 mm), poly(D-(-)-Β-hydroxybutyrate) (powder),
two-layered polypropylene (0.064 mm), and two-layered polypropylene with poly-vinylidene-chloride (0.012/0.021). The polymer
stability was checked by simulation of conditions during food preparation in microwave ovens, sterilisation or rapid freezing.
The materials were tested in the temperature range from 40 to 200‡C at different scan rates from 2 to 30°C min−1 during heating or cooling. The enthalpies show a high correlation coefficient (0.964) with scan rate. All samples undergo
phase change in the temperature range from 107 to 173°C during heating and enthalpies are in the range from 31.8 to 71.1Jg−1. Upon subsequent cooling from 200°C, the temperature range of phase changes is shifted to lower temperatures from 86 to 102°C
with enthalpies ranging from 30.4 to 57.8 J g−1.
Experiments with exposure of polymers to microwave radiation and freezing prove that the phase change considering the temperature
range is very similar in all experiments. 相似文献
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介绍了某企业在变流器包装的设计和制定其企业标准的过程中执行GB1.7(标准工作导则)的情况,论述了在充分考虑产品特点和流通环境条件下,企标增补的内容,这些内容是对变流器包装有关标准的深化和创新。新企标不仅注重标准深度,而且考虑标准广度方面的拓展,代表了当前较好的生产水平,可作为生产过程中控制质量,评价和检验质量的依据。 相似文献
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KEITH A. SCHIMMEL ALIEU WURIE SHAMSUDDIN ILIAS JAN E. PEGRAM 《Journal of food science》1996,61(3):577-580
We tested the feasibility of using polymer membranes for a self-hydrating packaging system to reconstitute freeze-dried foods using nonpurified water. Several commercial membranes were screened according to (1) hydration rate, (2) water permeability, (3) passage of microorganisms, (4) salt rejection, and (5) strength. The most promising membranes were used for developing and testing prototype packaging systems. A feasible self-contained rehydration system was a nylon-6 polyamide membrane that rehydrated the freeze-dried food within 30 min while passage of microorganisms was prevented. The temperature was 37°C, and the food contained 0.5g/5g of a low molecular weight solute (salt). Such self-contained membrane rehydration systems must be designed to accommodate expected environmental conditions such as temperature, relative humidity, and nature of the product. 相似文献
20.
J. W. PARK R.F. TESTIN P. J. VERGANO H.J. PARK C.L. WELLER 《Journal of food science》1996,61(4):766-768
The effects of various stearic-palmitic acid blend concentrations in films, storage temperatures and storage times on potato chip quality were evaluated using Response Surface Methodology. Storage temperature and time affected the quality of potato chips. The maximum storage times for acceptable potato chip quality were: 30 to 43 days, 23 to 25 days, and 11 to 12 days for storage temperatures of 15, 25 and 35°C, respectively. Results were independent of stearic-palmitic acid blend concentrations. 相似文献