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ArticleJ-GLOBAL ID:200902015535612594整理番号:91A0100005

特集 天然調味料の現況と今後 調理済加工食品への天然系調味料の応用と展開

Special issue : present and future situations of natural seasonings.Applications of natural seasonings to prepared processed foods and their developments.

著者:宮村直宏(味の素食品開発研)、石黒恭佑(味の素食品開発研)
資料名:ジャパンフードサイエンス 巻:29 号:11 ページ:30-37
発行年:1990年11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.