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ArticleJ-GLOBAL ID:200902015659272201整理番号:88A0589270

Растворимость и электрофоретические характеристики белков при стерилизации и хранении фаршевых консервов.

ひき肉缶詰の殺菌と保存時の蛋白質の溶解性と電気泳動的特性

著者:ЖУРАВСКАЯ Н К、ТРОПИНА Г Н
資料名:Izv Vyssh Uchebn Zaved Pisch Tekhnol 号:4 ページ:82-84
発行年:1988年
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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.