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ArticleJ-GLOBAL ID:200902015734791198整理番号:83A0193978

みその熟成 IX 水分と対水食塩濃度の影響

著者:大沢好明(信州味そ研)、本藤智(信州味そ研)、安平仁美(信州味そ研)
資料名:信州味噌研究所研究報告 号:24 ページ:30-39
発行年:1983年02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.