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ArticleJ-GLOBAL ID:200902000093697199整理番号:92A0285142

食塩水の凍結特性

著者:内藤和徳(東京農工大)、ふゆう源(東京農工大 大学院)、渡辺紀徳(東京農工大 工)・・・
資料名:日本冷凍協会学術講演会講演論文集 巻:1991 ページ:125-128
発行年:1991年11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.