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ArticleJ-GLOBAL ID:200902000028138239整理番号:90A0492733

Effects of freezing on physical properties and sensory characteristics of meat from fryer and senior rabbits.

幼ウサギおよび成ウサギから得た食肉の物理的性質と官能特性に及ぼす凍結の影響

著者:COPPINGS R J(Tennessee State Univ., TN)、GODWIN S L(Tennessee State Univ., TN)
資料名:J Food Sci 巻:55 号:2 ページ:568-569
発行年:1990年03月
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J-GLOBAL: Linking, Expanding and Sparking

About J-GLOBAL

Linking

J-GLOBAL links information that represents the key to research and development. For example, linking articles and patents with people (authors and inventors) enables the extraction of a sequence of information.
It’s useful for making new discoveries and uncovering new information.

Expanding

The system enables searches of similar kinds of content through linkage with external sites.
It helps you to obtain knowledge from dissimilar fields and discover concepts that cross the boundaries of specialisms.

Sparking

Through repeated linkage and expansioniteration, J-GLOBAL provides unexpected hints for problem-solving and the illumination of new ideas.