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ArticleJ-GLOBAL ID:200902015610744191整理番号:91A0540116

食品の衛生状態に関する研究 (II) カット野菜の保存における細菌の検出

Studies on clealiness of foods. (II). Detection of bacteria on preserved cut-vegetables.

著者:山本信弘(大阪教大)、山下節義(奈良県医大)
資料名:大阪教育大学紀要 第3部門 自然科学・応用科学 巻:39 号:1 ページ:71-79
発行年:1990年09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.