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ArticleJ-GLOBAL ID:200902015508079760整理番号:85A0181223

飲料水中の低沸点有機塩素化合物について

Low boiling point organic chlorine compounds in drinking water.

著者:大浦たかし(富山県衛研)、高柳信孝(富山県衛研)
資料名:富山県衛生研究所年報 号:7(1983) ページ:201-202
発行年:1984年
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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.