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ArticleJ-GLOBAL ID:200902015543410747整理番号:91A0554576

特集 食品の加圧処理 II 食品の加圧処理において低温と高温を使うことに関する考察

FEATURES:Pressure Processing of Food. II. Use of High Temperature and Low Temperature in Pressure Processing of Food.

著者:林力丸(京大 食糧科研)
資料名:食品工業 巻:34 号:12 ページ:20-24
発行年:1991年06月30日
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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.
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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.