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ArticleJ-GLOBAL ID:200902002041927865整理番号:82A0263873

Hazard analyses of fried, boiled and steamed Cantonese-style foods.

広東風のあげ物,煮物および蒸し物の危険についての分析

著者:BRYAN F L(Public Health Serv., Georgia)、BARTLESON C A(Washington Dep. Health and Social Serv.)、SUGI M(Hawaii State Dep. Health)・・・
資料名:J Food Prot 巻:45 号:5 ページ:410-421
発行年:1982年04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.