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ArticleJ-GLOBAL ID:200902015650807749整理番号:81A0076637

Energy use, cost, and product quality in preserving vegetables at home by canning, freezing, and dehydration.

かん詰法,凍結法および脱水法等による家庭での野菜保存におけるエネルギーの利用,コストおよび製品の品質

著者:DREW F(Texas A&M Univ.)、RHEE K S(Texas A&M Univ.)
資料名:J Food Sci 巻:45 号:6 ページ:1561-1565
発行年:1980年11月
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About J-GLOBAL

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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.
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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.