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ArticleJ-GLOBAL ID:200902000181860296整理番号:92A0478986

Bacterial growth during continuous milk pasteurisation.

乳の連続的な低温殺菌での細菌増殖

著者:LEHMANN F L(CSIRO Division of Food Processing, Victoria)、RUSSELL P S(CSIRO Division of Food Processing, Victoria)、SOLOMON L S(CSIRO Division of Food Processing, Victoria)・・・
資料名:Aust J Dairy Technol 巻:47 号:1 ページ:28-32
発行年:1992年05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.