About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902002093136963整理番号:87A0278410

加熱変性コイ・ミオシンの乳化作用

Effect of heat treatment on the emulsifying properties of carp myosin.

著者:川合祐史(北海道網走水試)、羽田野六男(北大 水産)、座間宏一(北大 水産)
資料名:日本水産学会誌 巻:53 号:4 ページ:665-671
発行年:1987年04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.