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ArticleJ-GLOBAL ID:200902001898821399整理番号:91A0058134

鶏肉におけるpH,K値,保水性および遊離アミノ酸含量の死後変化

Postmortem changes in pH, K-value, water-holding capacity and contents of free amino acids of chicken meat.

著者:田辺亮一(畜試)、安藤四郎(畜試)、池田敏雄(畜試)・・・
資料名:Animal Science and Technology 巻:61 号:11 ページ:998-1003
発行年:1990年11月
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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.