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ArticleJ-GLOBAL ID:200902001892402300整理番号:86A0355789

南極オキアミの熱風煮熟処理について

Hot air processing of the antarctic krill.

著者:桑野和民(東京家政学院短大)、三田村敏男(東京家政学院短大)
資料名:日本栄養・食糧学会誌 巻:39 号:3 ページ:189-195
発行年:1986年06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.