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ArticleJ-GLOBAL ID:200902015725745124整理番号:84A0444305

Bruehwurstherstellung. Einfluss der Drehzahl der Messer und der Kutterschuessel auf Braetqualitaet und Dauer des Kuttervorganges.

ホットソーセージの製造 カッターナイフおよびカッターボールの回転速度が,ソーセージ混合物の品質および肉ひき処理時間に及ぼす影響

著者:DOLATA W(Landwirtschaftliche Akademie Pozna<span style=text-decoration:overline>n ́</span>, Polen)、RYWOTYCKI R(Landwirtschaftliche Akademie Pozna<span style=text-decoration:overline>n ́</span>, Polen)
資料名:Fleischwirtschaft 巻:64 号:1 ページ:21-23,80
発行年:1984年01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.