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ArticleJ-GLOBAL ID:200902015607926157整理番号:86A0230181

魚の骨のクッキングによる軟化速度

Cooking rate of fish bone.

著者:渡辺尚彦(東京水産大)、武輪正彦(東京水産大)、高井陸雄(東京水産大)・・・
資料名:日本水産学会誌 巻:51 号:12 ページ:2047-2050
発行年:1985年12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.