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目前评论:5   其中:访客  4   博主  1

    • avatar yyq1993 1

      尊敬的编辑:请您帮我查一下这篇论文能否被检索到可以吧,万分感谢!!!
      文章:Research on Dynamic Synchronization of Multi Channel Three Dimensional Visual Simulation System
      作者:Yongqiang Yao, Yaojie Chen, Yating Xue, Xingliang Zhu
      出版时间:2017年8月

        • avatar 周编辑[QQ2440938714] 9

          Research on dynamic synchronization of multi channel three dimensional visual simulation system-【CPCI数据库已经检索到。】
          入藏号: WOS:000416090600020

          作者: Yao, Yongqiang; Chen, Yaojie; Xue, Yating; 等.
          会议: International Conference on Information Technology and Intelligent Manufacturing (ITIM) 会议地点: Zhengzhou, PEOPLES R CHINA 会议日期: AUG 05-06, 2017
          PROCEEDINGS OF THE 2017 INTERNATIONAL CONFERENCE ON INFORMATION TECHNOLOGY AND INTELLIGENT MANUFACTURING (ITIM 2017) 丛书: Advances in Intelligent Systems Research 卷: 142 页: 75-80 出版年: 2017
           
          如有EI源刊JA检索/EI会议CA检索/CPCI/ISTP检索需要发表可以联系我哦!

        • avatar sjf 0

          尊敬的周编辑:请您帮我查一下以下3篇EI论文能否被检索到可以吧,万分感谢!!!
          1.文章:Concoction Optimization of a Functional Beverage Developed From Calligonum Linnaeus,作者:Sun Jianfeng (2013年发表)
          2.文章:Evaluation and Optimization of Amino Acids Retention Rate of Japanese Scallop Powder with Different Food Additives in Spray-drying Process by Response Surface Method,作者:Sun Jianfeng(2014年发表)
          3.文章:Study on utilization of lactic acid for the decalcifying of the shrimp head and shell 通讯作者:Sun Jianfeng(2014年发表)

          太谢谢了 :razz:

            • avatar 周编辑[QQ2440938714] 9

              1.Concoction optimization of a functional beverage developed from Calligonum Linnaeus-【EI数据库已经检索到。】
              Accession number: 20133216583804

              Sun, Jianfeng (College of Food Science and Technology, Agricultural University of Hebei, Baoding, Hebei Province 071000, China); Wang, Jie; Li, Weiqing; Wang, Xiaoru; Li, Xinyue Source: Advance Journal of Food Science and Technology, v 5, n 7, p 871-873, 2013
              Database: Compendex
               
              2.Evaluation and optimization of amino acids retention rate of Japanese scallop powder with different food additives in spray-drying process by response surface method-【EI数据库已经检索到。】
              Accession number: 20140517257029

              Sun, Jianfeng (College of Food Science and Technology, Agricultural University of Hebei, Baoding, 071000, Hebei Province, China); Wang, Jie; Sun, Pingping; Wang, Xiaoru Source: Advance Journal of Food Science and Technology, v 6, n 1, p 119-125, 2014
              Database: Compendex
               
              3.Study on utilization of lactic acid for the decalcifying of the shrimp head and shell-【EI数据库已经检索到。】
              Accession number: 20144100086366

              Wang, Hong (College of Food Science and Technology, Agricultural University of Hebei, Baoding, China); Sun, Jianfeng; Wang, Jie Source: Journal of Chemical and Pharmaceutical Research, v 6, n 8, p 130-134, 2014
              Database: Compendex

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