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ArticleJ-GLOBAL ID:200902015691867888整理番号:91A0579764

Effects of Heat Treatments on Amino Acid Composition of Rumen-bypassed Protein in Roughages.

加熱処理ガルーメンバイパス蛋白質のアミノ酸組成に及ぼす影響

著者:MAEDA Y(Tokyo Univ. Agriculture, Fujinomiya, JPN)
資料名:日本草地学会誌 巻:37 号:1 ページ:10-19
発行年:1991年04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.