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21.
    
Flaxseed has been identified as a potential functional food because of its high content of phytochemicals, alpha‐linolenic (α‐linolenic) acid and lignans. Flaxseed can be used in baked goods because of its minimal loss of α‐linolenic acid. Alpha‐linolenic acid is susceptible to oxidation and the development of off‐aromas and flavours in the food. The focus of this study was to determine the effectiveness of both synthetic and natural antioxidants that were incorporated into a yeast bread that contained 15% flaxseed as a partial replacement for bread flour. The study evaluated the effectiveness of the antioxidants on the physical and sensory characteristics of the bread. Physical properties, such as per cent moisture and loaf volume, were not affected (P > 0.05) by the antioxidants, but ascorbic acid, butylated hydroxytoluene and butylated hydroxyanisole, independently, had a softening affect (P < 0.05) on crumb firmness. Sensory analysis indicated significant (P < 0.05) changes in aroma, grainy taste, aftertaste and moistness in all bread samples regardless of antioxidant, however, only ascorbic acid was rated as effective in maintaining a softer (P < 0.05) crumb.  相似文献   
22.
采用豆渣研制可食用包装纸   总被引:2,自引:0,他引:2  
以价格低廉的豆渣为原料,生物蛋白酶、脂肪酶为催化剂,提取豆渣中的膳食纤维,制成新型可食性包装。通过分析加酶量、酶作用时间、温度、pH值、塑化剂和糊精的用量等因素的影响,确定其最佳工艺为:蛋白酶用量4%、反应时间7小时、温度40℃、pH值7、塑化剂用量为1.5%、糊精加入浓度为2%。  相似文献   
23.
    
This study applies the hedonic pricing model to examine important attributes influencing average customer meal prices in restaurants in Seoul, Korea. Data from 185 restaurants were collected via Internet, phone interviews, site inspections, and ZAGAT Survey, and analyzed using OLS regression. The log-linear model was found to be most suitable for the data, and the proposed hedonic model accounted for as much as 73.7% of the variation in meal prices. The results indicate that food quality and décor were important determinants of restaurants’ average meal prices while service was not. Furthermore, the study found that a restaurant's location within the building (1st floor), the types of cuisine served (Japanese and Italian), parking facilities, private dining settings, franchising, and the number of blogger reviews (e-WOM) have significant effects on restaurants’ average meal prices. The model will provide useful information for restaurateurs in deciding effective menu pricing strategies.  相似文献   
24.
陈素青 《现代食品》2021,27(2):89-91
近年来,韩式豆沙裱花蛋糕以其绚丽逼真的花卉造型和独特美好的口感迅速在烘焙界被熟知和热捧.如何在韩式豆沙裱花教学中培养学生的创新思维,激发学生的创作激情和灵感,成为教学的重中之重.  相似文献   
25.
巴西是世界第二大豆生产国和主要的出口国,近年来大豆总产达到4000万吨以上。巴西与中国同属发展中国家,很多方面很相似,在大豆产业政策、发展机制、科学研究与市场开发等方面有许多成功经验与做法值得研究.对于振兴中国大豆产业具有一定的借鉴作用。  相似文献   
26.
    
ABSTRACT

This study determines the impact service quality on customer satisfaction in the school meal context. The empirical analysis reveals three dimensions of service quality (quality of food, atmosphere, and customer service), which have a high impact on customer satisfaction. A low level of satisfaction was identified but with differences between the various schools. Understanding the antecedents of pupils' satisfaction is important to policy makers, schools, and school meals providers. Due to the increasing importance of school meal programs and their high impact on nutritional status on young people, a high service quality in school meal programs is inevitable.  相似文献   
27.
随着物质生活水平的提升,当代大学生在校就餐的质量备受关注.大学生就餐方式分为食堂就餐和外卖订餐,本文从学生的主观就餐体验和食堂、外卖客观情况出发,分析了大学生的就餐质量.结果显示,虽然大学生就餐质量总体尚可,但仍有一系列的问题,主要表现在菜品味道不佳、菜品种类常年不变、价格偏高和营养结构不均衡等方面.本文从学生、高校食...  相似文献   
28.
叶萍 《现代食品》2021,(6):174-176
本实验采用凯氏定氮法、直接干燥法、索氏抽提法及近红外分析仪对豆粕的粗蛋白质、水分、脂肪进行分析测定,旨在将传统检测方法与快速测定法进行对比,分析其测定误差,确定最优测定方法.试验结果表明,2种方法的测定结果差异不显著(p>0.05),均可用于豆粕测定;其中近红外分析仪测定可以节省试剂,减少实验经费,能快速、精准的出具数...  相似文献   
29.
The study determined whether school and workplace caterers in the South East of England have the necessary knowledge to provide more healthy meals, and the constraints preventing them offering them. Results indicated that most caterers knew about current nutritional guidelines and sources of nutrients, and thus should be able to produce healthy meal choices. Most caterers believed that certain foods could be prepared successfully using alternative ingredients or cooking methods. The main constraints to offering more healthy options were taste, cost and what customers wanted. The main changes that had been made were the use of reduced-fat ingredients and cooking practices aimed at reducing the fat content of dishes.  相似文献   
30.
蓖麻油酸与3种制取方法   总被引:1,自引:0,他引:1  
蓖麻油酸由蓖麻油制取,是很重要的化工原料,本文介绍了它的理化性质、化工用途、规格标准、三种制取方法,其中对三种制取方法作了详尽论述,包括制取原理、工艺与设备、操作程序等.  相似文献   
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