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ArticleJ-GLOBAL ID:200902001859989576整理番号:88A0269835

消毒剤や熱処理によるカンピロバクターの消毒効果ならびに調理器具・器材中からの本菌の除菌効果について

Effects of disinfectants, heating, and drying for killing Campylobacter organisms on cooking utensils.

著者:伊藤武(東京都衛研)、斉藤香彦(東京都衛研)、高橋正樹(東京都衛研)・・・
資料名:東京都立衛生研究所研究年報 号:37 ページ:119-128
発行年:1986年
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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.