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ArticleJ-GLOBAL ID:200902002048491450整理番号:83A0033949

Survival and growth of Campylobacter fetus subsp. jejuni on meat and in cooked foods.

Campylobacter fetus subsp. jejuniの肉および調理食物における生存率と成長

著者:GILL C O(Meat Industry Research Inst. New Zealand Inc.)、HARRIS L M(Meat Industry Research Inst. New Zealand Inc.)
資料名:Appl Environ Microbiol 巻:44 号:2 ページ:259-263
発行年:1982年08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.
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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.

Sparking

Through repeated linkage and expansioniteration, J-GLOBAL provides unexpected hints for problem-solving and the illumination of new ideas.