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11.
2011年研究了在密集式烤房条件下采用121烘烤工艺对K326烟叶主要化学成分的影响,结果表明:烘烤48h,下部叶叶绿素降解率达80.45%,烘烤66h,中部叶叶绿素降解率达79.6%,烘烤54h,上部叶叶绿素降解率为89.6%;定色期采用慢排湿、慢定色的措施,可有效延长蛋白质和淀粉的降解时间,使烟叶内含物充分转化,主要化学成分达到一个协调平衡;干筋期采用快速干筋,通过降低还原糖和香气物质的损耗,相应提高了烟叶还原糖含量和香气量. 相似文献
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在课程思政的理念下,通过介绍开展"烘焙食品加工技术"课程思政的目的和意义,以"泡芙制作"为例,从教学任务、教学目标、学情分析、教学重难点、教学方法、设计方案等6个方面进行教学设计。通过将课程内容和思政元素相结合,更好地在教学环节中实现立德树人的根本任务。 相似文献
14.
Costas E. Stathopoulos Amalia A. Tsiami Bodgan J. Dobraszczyk J. David Schofield 《Journal of Cereal Science》2006,43(3):322-330
Flours from wheat varieties of differing bread-making quality were fractionated using a sequential salt precipitation technique. The gluten fractions in the different varieties varied in the proportion of HMW, LMW glutenins and gliadins. Their rheological behaviour was examined using constant strain (2%) small deformation oscillation tests over frequencies ranging from 0.005 to 10 Hz, before and after heating at 90 °C. The fractions containing a higher proportion of HMW glutenins were associated with a predominantly elastic character, whereas fractions containing mostly gliadins exhibited a viscous-like behaviour. The frequency dependent rheological behaviour of fractions containing HMW proteins was less susceptible to heat, and their elastic character was maintained after heating, whereas the rheology of intermediate fractions and fractions containing mostly gliadins was more susceptible to heating, indicating a rapid change from viscous to elastic behaviour after heating. 相似文献
15.
MRI evaluation of local expansion in bread crumb during baking 总被引:1,自引:0,他引:1
The aim of this study was to undertake a dynamic and quantitative evaluation of the local evolution of porosity in a section of bread using magnetic resonance imaging (MRI). A prototype of an oven compatible with continuous MRI acquisition had been previously developed and installed in the probe of the imager. Oil microcapsules, which provide a very different MRI signal to that obtained from the dough, were also incorporated in the dough before proving, and their position in the bread was monitored throughout baking. Microcapsules delimited dough layers of which initial thickness ranged from 7 to 20 mm. Monitoring of the expansion of these layers is presented and discussed.Local expansion of the lower part of the bread predominated, contributing to 82% of the overall expansion at an oven air temperature of 130 °C. This was related to a slight escape of gas in this region, favored by one-dimensional heat transport. When the crust was formed early, as for an oven air temperature of 182 °C, local expansion did not cease with the crust setting and occurred to the detriment of the other regions, which were compressed. 相似文献
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Costas E. Stathopoulos Amalia A. Tsiami J. David Schofield Bogdan J. Dobraszczyk 《Journal of Cereal Science》2008
Gluten was extracted from flours of several different wheat varieties of varying baking quality. Creep compliance was measured at room temperature and tan δ was measured over a range of temperatures from 25 to 95 °C. The extracted glutens were heat-treated for 20 min at 25, 40, 50, 60, 70 and 90 °C in a water bath, freeze-dried and ground to a fine powder. Tests were carried out for extractability in sodium dodecyl sulphate, free sulphydryl (SH) groups using Ellman's method, surface hydrophobicity and molecular weight (MW) distribution (MWD) using field-flow fractionation and multi-angle laser light scattering. With increasing temperature, the glutens showed a decrease in extractability, with the most rapid decreases occurring between 70 and 90 °C, a major transition in tan δ at around 60 °C and a minor transition at 40 °C for most varieties, a decrease in free SH groups and surface hydrophobicity and a shift in the MWD towards higher MW. The poor bread-making variety Riband showed the highest values of tan δ and Newtonian compliance, the lowest content of free SH groups and the largest increase of HMW/LMW with increasing temperature. No significant correlations with baking volume were found between any of the measured parameters. 相似文献
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[目的]饲喂碳酸氢钠能够参与反刍动物瘤胃酸碱调节并发挥重要的酸碱平衡作用。试验通过对比高产、中产、低产3个不同群体荷斯坦奶牛每头每日补饲不同剂量小苏打后,观察其对奶牛个体平均泌乳天数和日单产的影响,探究小苏打的最佳补饲量与补饲方法,为我国现阶段高产奶牛的饲管提供有价值的借鉴。[方法]对本场挤奶大厅1 000头泌乳牛连续16个月不间断全群补饲小苏打,以奶牛恶性舔土现象出现的次数以及临床热应激疾病发病数量作为瘤胃酸碱平衡的量化指标,分析各试验组的小苏打补饲量。[结果]高产群、中产群、低产群每头荷斯坦奶牛每日通过自由舔食分别平均获得61 g, 70 g, 80 g的小苏打,加上精饲料中分别提供的174 g, 156 g, 120 g,高产群、中产群、低产群每头每日实际需要量为235 g, 226 g, 200 g。[结论]通过高产奶牛自由舔食补饲小苏打的研究,确认自由舔舐是一种安全有效的小苏打补充方法。添加适合剂量的小苏打能够预防高产奶牛代谢性疾病的发生,有效减少奶牛恶性舔土现象,从而提高奶牛的生产和繁殖性能。 相似文献
18.
“焙烤食品工艺学”课程是一门实践性很强的课程,不仅要注重基本理论知识的传授,更要注重实践操作能力的培养。在教学过程中通过自编教材和教案、优化课程内容、实施翻转课堂、建设课程思政、多样化考核方式等措施,以达到更好的教学效果、培养高水平烘焙领域技术人才。 相似文献
19.
变黄期不同烘烤时间及温湿度对烟叶质量的影响 总被引:5,自引:2,他引:3
以烤烟品种K326为材料,开展变黄期烘烤时间长短和湿球温度高低对烟叶质量影响的试验,结果表明:在总的变黄期烘烤时间及失水量相同的情况下,38℃变黄阶段,适当拉大干湿球温差,延长38℃变黄阶段烘烤时间,烤后烟叶质量较好,桔黄烟叶比例较高,杂色烟比例较少;42℃变黄凋萎阶段烘烤时间控制在10~20 h、湿球控制36℃的处理较好,烤后成熟度较好,桔黄烟叶比例较大,杂色烟叶较少,湿球温度低,虽有利减少杂色烟叶,但青筋烟较多,湿球温度高的处理杂色烟叶比例加大,颜色深暗;变黄时间中下部烟叶以60 h较为适宜,上部烟叶以65 h较为适宜,烤后成熟度较好,桔黄烟叶比例较大,杂色烟叶比例较少;评吸质量表现为随着38、42℃变黄阶段的湿球温度增高和42℃凋萎时间拉长,烟叶评吸质量逐渐变差;烟叶主要化学成分表现为随着38、42℃变黄阶段的湿球温度增高和42℃凋萎时间拉长,烟叶总糖、还原糖明显减少,烟碱增加,其他化学成变化不大。 相似文献
20.