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ArticleJ-GLOBAL ID:200902000124817201整理番号:81A0369984

きざみづけ製造過程の混入微生物の抑制 VII エタノールの殺菌作用に対する加温効果

著者:菊池久寿郎(新潟県食品研)、若林昭(新潟県食品研)
資料名:新潟県食品研究所研究報告 号:18 ページ:23-25
発行年:1981年03月25日
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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.