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ArticleJ-GLOBAL ID:200902015598164354整理番号:91A0942290

特集 調味料・スープの新傾向 生しょうゆの特性とその製造技術

Special issue : new tendency of seasoning and soup.Characteristics of living soy sauce and its production technique.

著者:浜野光年(キッコーマン)、鈴木一男(キッコーマン)
資料名:ジャパンフードサイエンス 巻:30 号:11 ページ:53-57
発行年:1991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.