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ArticleJ-GLOBAL ID:200902015538423644整理番号:83A0192631

Fiber contents of selected raw and processed vegetables, fruits and fruit juices as served.

未加熱および調理加工した野菜,果物,果汁の繊維含有量

著者:ZYREN J(National Food Processors Assoc., Washington, DC)、ELKINS E R(National Food Processors Assoc., Washington, DC)、DUDEK J A(National Food Processors Assoc., Washington, DC)・・・
資料名:J Food Sci 巻:48 号:2 ページ:600-603
発行年:1983年03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.