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CNKI期刊论文0611(3)
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在“
SpringerLink电子期刊
”中,
命中:
18
条,耗时:小于0.01 秒
在所有数据库中总计命中:
472
条
1.
Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the French fry quality of six Irish potato cultivars
作者:
Nomali Ziphorah Ngobese
;
Tilahun Seyoum Workneh…
关键词:
Potato processing
;
French fries
;
Oiliness
;
Crispness
;
Nutrient content
;
Consumer acceptance
刊名:Journal of Food Science and Technology
出版年:2017
2.
Standardization of cut size and pre-drying time of beef to mainstream pastoral processing in Kenya’s meat industry
作者:
Josphat Njenga Gichure
;
Catherine Nkirote Kunyanga
;
Jasper K. Imungi
关键词:
Deep
;
fried
;
Pre
;
drying
;
Chunk size
;
Pastoral meats
;
Quality sensory acceptability
刊名:Pastoralism
出版年:2017
3.
The long-term effect of 1550 nm erbium:glass fractional laser in acne vulgaris
作者:
Yale Liu
;
Weihui Zeng
;
Die Hu
;
Smita Jha
;
Qin Ge
;
Songmei Geng…
关键词:
1550 nm Er
;
glass fractional laser
;
Acne vulgaris
;
Long
;
term effect
刊名:Lasers in Medical Science
出版年:2016
4.
Diagenetic evolution and its effect on reservoir-quality of fan delta sandstones during progressive burial: Evidence from the upper part of the fourth member of Shahejie formation, Bonan sag, Jiyang depression
作者:
Ben-ben Ma
;
Ying-chang Cao …
关键词:
diagenetic evolution
;
deep strata
;
fan delta
;
Es4s
;
Bonan sag
刊名:Journal of Central South University of Technology
出版年:2015
5.
Physicochemical properties and sensory characteristics of sausage formulated with surimi powder
作者:
Palestina Santana
;
Nurul Huda
;
Tajul Aris Yang
关键词:
Fish protein
;
Sausage
;
Surimi powder
;
Physicochemical properties
;
Sensory characteristics
刊名:Journal of Food Science and Technology
出版年:2015
6.
Paleoporosity and critical porosity in the accumulation period and their impacts on hydrocarbon accumulation—A case study of the middle Es3 member of the Paleogene formation in the Niuzhuang Sag, Dongying Depression, Sout
作者:
Mingjie Liu
;
Zhen Liu
;
Xiaoming Sun
;
Biao Wang
关键词:
Paleoporosity
;
critical porosity
;
dominant migration pathways
;
hydrocarbon accumulation
;
middle Es3 member
;
Niuzhuang Sag
;
Bohai Bay Basin
刊名:Petroleum Science
出版年:2014
7.
Effect of different fat level on microwave cooking properties of goat meat patties
作者:
Arun K. Das
;
V. Rajkumar
关键词:
Goat meat patties
;
Fat level
;
Microwave energy
;
Cooking properties
刊名:Journal of Food Science and Technology
出版年:2013
8.
Identification and physiological characterization of phosphatidic acid phosphatase enzymes involved in triacylglycerol biosynthesis in Streptomyces coelicolor
作者:
Santiago Comba (1)
Simón Menendez-Bravo (1)
Ana Arabolaza (1)
Hugo Gramajo (1)
关键词:
PAP
;
Triacylglycerol
;
Oleaginous bacteria
;
Lipid metabolism
刊名:Microbial Cell Factories
出版年:2013
9.
Does Fat Alter the Cortical Response to Flavor?
作者:
Sally Eldeghaidy (1)
Tracey Hollowood (2)
Luca Marciani (3)
Kay Head (1)
Johanneke Busch (4)
Andrew J. Taylor (2)
Tim J. Foster (2)
Robin C. Spiller (3)
Penny A. Gowland (1)
Sue Francis (1)
Joanne Hort (2)
关键词:
Fat
;
Flavor
;
Aroma
;
fMRI
;
Perception
;
Cortical response
刊名:Chemosensory Perception
出版年:2012
10.
Patient experiences with oily skin: The qualitative development of content for two new patient reported outcome questionnaires
作者:
Robert Arbuckle (1)
Mark J Atkinson (2)
Marci Clark (3)
Linda Abetz (4)
Jan Lohs (5)
Ilka Kuhagen (6)
Jane Harness (7)
Zoe Draelos (8)
Diane Thiboutot (9)
Ulrike Blume-Peytavi (10)
Kati Copley-Merriman (11)
刊名:Health and Quality of Life Outcomes
出版年:2008
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