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ArticleJ-GLOBAL ID:200902002067981981整理番号:90A0703783

特集 食肉・水産加工技術の新傾向 食肉加工品の色素動向

Special issue : new tendency in meat and seafood processing techniques.Trend of pigments used in processed meat.

著者:川村進(大阪化学合金)
資料名:ジャパンフードサイエンス 巻:29 号:7 ページ:36-41
発行年:1990年07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.