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ArticleJ-GLOBAL ID:200902002072950407整理番号:90A0479098

A medium for the detection of bacteria causing green discolouration of cooked cured meat products.

調理保存肉製品の細菌起因による緑変を検出する為の培地

著者:STEKELENBURG F K(TNO‐CIVO Food Technology Inst., Zeist, NLD)、ZOMER W L J M(TNO‐CIVO Food Technology Inst., Zeist, NLD)、MULDER S J(TNO‐CIVO Food Technology Inst., Zeist, NLD)
資料名:Appl Microbiol Biotechnol 巻:33 号:1 ページ:76-77
発行年:1990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.