全文获取类型
收费全文 | 425篇 |
免费 | 22篇 |
国内免费 | 83篇 |
专业分类
林业 | 37篇 |
农学 | 119篇 |
基础科学 | 41篇 |
72篇 | |
综合类 | 145篇 |
农作物 | 14篇 |
水产渔业 | 33篇 |
畜牧兽医 | 20篇 |
园艺 | 34篇 |
植物保护 | 15篇 |
出版年
2024年 | 7篇 |
2023年 | 12篇 |
2022年 | 22篇 |
2021年 | 30篇 |
2020年 | 28篇 |
2019年 | 33篇 |
2018年 | 12篇 |
2017年 | 14篇 |
2016年 | 30篇 |
2015年 | 15篇 |
2014年 | 38篇 |
2013年 | 36篇 |
2012年 | 37篇 |
2011年 | 35篇 |
2010年 | 33篇 |
2009年 | 31篇 |
2008年 | 17篇 |
2007年 | 16篇 |
2006年 | 22篇 |
2005年 | 11篇 |
2004年 | 11篇 |
2003年 | 8篇 |
2002年 | 5篇 |
2001年 | 8篇 |
2000年 | 6篇 |
1999年 | 1篇 |
1998年 | 5篇 |
1997年 | 1篇 |
1996年 | 1篇 |
1995年 | 1篇 |
1993年 | 3篇 |
1984年 | 1篇 |
排序方式: 共有530条查询结果,搜索用时 31 毫秒
71.
三疣梭子蟹不同包装方式保鲜效果的比较 总被引:1,自引:0,他引:1
三疣梭子蟹属宁波名特优水产养殖品种,但三疣梭子蟹在保藏加工中容易发生褐变,哪种包装方式可抑制梭子蟹褐变并有效延长产品保鲜期,是一个值得探讨的问题。该文对三疣梭子蟹真空包装、气调包装和涂膜包装的保鲜效果进行比较。结果表明:气调包装气体配比为CO2 50%,N2 50%的保鲜效果较好;但真空包装与气调包装和涂膜包装的保鲜效果相比,0~4℃下,真空包装可有效抑制梭子蟹腮部和足部褐变并延长三疣梭子蟹保鲜期,保鲜效果好于气调包装和涂膜包装。 相似文献
72.
73.
包装材料对黑珍珠樱桃贮藏效果的研究 总被引:2,自引:0,他引:2
以贵阳市乌当区下坝乡黑珍珠樱桃为试材,采用聚乙稀保鲜膜(PE)、聚苯乙烯泡沫塑料(EPS)、普通纸盒对樱桃进行包装处理,在0~1℃的条件下贮藏,研究樱桃果实的商品品质及酶活性。结果表明,聚乙烯保鲜膜对樱桃的贮藏有较为显著的保鲜效果,降低了樱桃的呼吸强度和PPO、POD的活性,减少了樱桃VC和还原糖损失,增加了可滴定酸的含量,减缓丙二醛含量的增高,对可溶性固形物含量的影响不显著,既使樱桃的货架期和贮藏期明显延长,又保证了樱桃的品质。 相似文献
74.
75.
76.
This experiment investigated the synergistic effects of vacuum packaging, light salting, and onion extract on the shelf life of rainbow trout (Oncorhynchus mykiss) fillets stored under refrigeration. The chemical, microbial, and organoleptic changes were monitored for up to 18 days in fillets. Total volatile basic nitrogen (TVB-N) and free fatty acid (FFA) values were evident in the order: control (without salting, vacuum packaging, and extract) > air packaged, salted (APS) > vacuum packaged, salted (VPS) > and vacuum packaged, salted, containing 2% and 4% (v/w) onion extract (2% and 4% VPSOE) throughout the storage period. Thiobarbituric acid values in APS groups were higher than control groups. Data from microbial assay showed that treatment with 2% and 4% VPSOE decreased total viable microbial count (TVC) compared with other treatments. APS, VPS, and VPSOE samples remained acceptable for up to 8, 12, and 15 days, respectively. The most suitable indices for determining shelf life of rainbow trout fillets are TVC. 相似文献
77.
Şafak Ulusoy 《Journal Of Aquatic Food Product Technology》2013,22(3):319-330
The stuffed mussel is a traditional, ready-to-eat food in Turkey which is produced by cooking rice and various spices filled inside the mussel. This article examines the effect on sensory, chemical, and microbiological parameters of stuffed mussels of two gas mixtures—MAP1 50% N2/50% CO2 and MAP2 100% CO2—used as modified atmospheres for cold storage at +4°C. Air packaged samples were chosen as the control group. Based primarily on sensory characteristics, MAP1 gas mixture was the most effective for stuffed mussel. According to sensory results, it has been determined that the control samples kept until the 11th day, while the MAP1 and the MAP2 groups kept until the 13th day. Of the chemical indices determined, the TVB-N values of MAP1 and MAP2 remained lower than the proposed acceptability limits of 20 mg N/100 g, up to 13 days of storage. Microbiological analysis results did not find any differences between the groups. It was found that the shelf life of air and MAP1-MAP2 packaged samples were 7 and 11 days, respectively. 相似文献
78.
ABSTRACTOvalipes trimaculatus is a crab recognized as a new resource with fishing value to obtain frozen products. Pasteurization conditions of meat crab at temperatures below 85ºC (60, 72, and 82ºC) were established to achieve better quality attributes in the frozen product. The lethality curves of Staphylococcus aureus and Listeria monocytogenes were measured, and the decimal reduction times (D) and Z values were determined. Heat transfer during the pasteurization process of pouches containing crab meat was simulated using a computational code in finite elements, and the mathematical model was experimentally validated. Thermal histories were coupled to the microbial lethality kinetics of the most heat resistant pathogen microorganism in order to establish pasteurization times necessary for the process system design. The predicted pasteurization conditions were microbiologically validated. The pouches were frozen under industrial conditions and stored at ?22ºC for 1 year. The influence of the type of packaging (vacuum and nonvacuum plastic pouches) on physicochemical and sensory quality parameters of frozen crab meat (color, exudate, lipid oxidation, water holding capacity, and overall acceptability) were analyzed observing better performance under vacuum conditions. 相似文献
79.
《Journal Of Aquatic Food Product Technology》2013,22(3):35-57
Pacific ocean perch stored under vacuum, 100% CO2 or air at -3°C and 3°C was subjected to sensory, trimethylamine (TMA), color, microbial and volatile analyses. Unpleasant sensory attributes, TMA and microbial content were negatively correlated to overall quality, and Hunter 'L' value increased with storage time. Principal factor analysis of sensory data resulted in three factors that accounted for 71% of the variance, with factor 1 (53%) mainly related to poor quality attributes. Volatiles analyzed by the dynamic headspace technique included alkanes, alkenes, aldehydes, aromatics and alcohols. Canonical variate analysis on volatile compounds separated excellent and poor quality fish samples, while good and medium samples were grouped together. 相似文献
80.