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ArticleJ-GLOBAL ID:200902015654658101整理番号:90A0039543

特集 天然調味料の新傾向 最近の発酵調味料の傾向とその利用分野

Feature subject : New trends in natural seasonings. Trends in recent fermented seasonings and the utilization fields.

著者:逆井直利(キッコーマン)
資料名:ジャパンフードサイエンス 巻:28 号:11 ページ:43-47
発行年:1989年11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.