About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902015616457534整理番号:86A0117888

米加工品製造における微生物制御技術に関する研究 III 生切りもちの変質原因菌について

Studies on the microbiological control for during processing of rice products. III. On microbial destruction of non-sterilized rice cake and identification of related bacteria.

著者:江川和徳(新潟県食品研)、石井修一(新潟県食品研)、斎藤昭三(新潟県食品研)
資料名:新潟県食品研究所研究報告 号:20 ページ:51-59
発行年:1985年03月
  • J-GLOBAL home
  • Bookmark J-GLOBAL

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.