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ArticleJ-GLOBAL ID:200902015605882276整理番号:87A0358202

Microwave thawing, drying, and baking in the food industry.

食品産業におけるマイクロ波による解凍,乾燥,およびベーキング

著者:ROSENBERG U(Freie Univ. Berlin, Berlin, DEU)、BOEGL W(Bundesgesundheitsamt, Neuherberg, DEU)
資料名:Food Technol 巻:41 号:6 ページ:85-91
発行年:1987年06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.