About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902002060912313整理番号:86A0052462

Clinically recorded masticatory patterns as related to the sensory evaluation of meat and meat products.

食肉および食肉製品の官能的評価に関連して客観的に記録されたそしゃくパターン

著者:TORNBERG E(Swedish Meat Research Inst.)、FJELKNER‐MODIG S(Swedish Meat Research Inst.)、RUDERUS H(Swedish Meat Research Inst.)・・・
資料名:J Food Sci 巻:50 号:4 ページ:1059-1066
発行年:1985年07月
  • J-GLOBAL home
  • Bookmark J-GLOBAL

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.