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Articleの詳細情報

ArticleJ-GLOBAL ID:200902001958674196整理番号:89A0542738

Rheology of food materials in the extrusion cooker.

押出調理機における食品原料のレオロジー

著者:SMITH A C(AFRC Inst. Food Research, Norwich, GBR)
資料名:NATO ASI Ser E 巻:168 ページ:337-339
発行年:1989年
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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.
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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.

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