全文获取类型
收费全文 | 77篇 |
免费 | 3篇 |
专业分类
财政金融 | 3篇 |
工业经济 | 5篇 |
计划管理 | 4篇 |
经济学 | 6篇 |
综合类 | 2篇 |
运输经济 | 1篇 |
旅游经济 | 6篇 |
贸易经济 | 30篇 |
农业经济 | 21篇 |
经济概况 | 2篇 |
出版年
2022年 | 1篇 |
2021年 | 11篇 |
2020年 | 4篇 |
2019年 | 1篇 |
2018年 | 2篇 |
2017年 | 1篇 |
2016年 | 6篇 |
2015年 | 1篇 |
2014年 | 7篇 |
2013年 | 18篇 |
2012年 | 4篇 |
2011年 | 4篇 |
2010年 | 3篇 |
2009年 | 4篇 |
2008年 | 3篇 |
2007年 | 3篇 |
2005年 | 2篇 |
2004年 | 1篇 |
2002年 | 1篇 |
2000年 | 1篇 |
1999年 | 1篇 |
1997年 | 1篇 |
排序方式: 共有80条查询结果,搜索用时 31 毫秒
21.
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
22.
Anita Eves Michael Corney Michael Kipps Carol Noble 《International Journal of Hospitality Management》1997,16(4):403-417
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
23.
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
24.
本文在普通饼干的基础配方上,添加豆渣粉、全麦粉、低聚果糖等原料,以提高膳食纤维含量以及适口性为主要目的,研制出富含大豆纤维的高膳食纤维饼干。通过单因素试验和正交试验,以感官评定、质构硬度和营养价值等指标对其进行综合评价,确定豆渣膳食纤维饼干最佳配方为:低筋面粉100 g、全麦粉45 g,豆渣粉35 g,油脂40 g,白砂糖15 g,低聚果糖10 g,食盐0.4 g,鸡蛋5 g,小苏打1 g。按照此配方生产出的高膳食纤维饼干,色泽为均匀的金黄色,且具有豆香味,甜度均匀,口感细腻酥脆。 相似文献
25.
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、精准的出具数据,适合在一般饲料质量检测中进行推广。 相似文献
26.
27.
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
28.
29.
Attempts have been made to make traditional local foods a part of the tourists' experiences, but few have caught great interest among the tourist and leisure consumers. An exception is the Norwegian traditional Sheep's-head meal. This article focuses on driving factors behind this success. Sheep's heads have been continuously available and used at private meals, albeit the status of the meals has changed from everyday food to party food, and a festival and commercial meals with unique ceremonies have developed. Participation in these may give a sense of symbolic proximity to traditions and historical “roots”. The culinary qualities of the product are important especially for the experienced sheep's-head meal participants. The scariness of the product itself and the measures taken to make the meal an enjoyable adventures trigger the feelings of courage, mastery and inclusion in the “in-group” of sheep's-head eaters. Most important for the success were the individual entrepreneurships and entrepreneurial networks which were the number one drivers behind the rejuvenation of these unique meal experiences. This case illustrates the significance of the individual and network entrepreneurial processes in the branding and development of tourism destinations. 相似文献
30.
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