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ArticleJ-GLOBAL ID:200902000070563560整理番号:84A0160596

塩せき液の食塩濃度と塩せき日数の差異がロースハムの品質におよぼす影響

著者:安藤四郎(畜試)、中井博康(畜試)、池田敏雄(畜試)
資料名:畜産試験場研究報告 号:41 ページ:67-74
発行年:1983年09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.