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ArticleJ-GLOBAL ID:200902023196252381整理番号:90A0809521

Interaction of flavour components from an onion/garlic flavoured sour cream with high lmpact polystyrene.

タマネギ・ニンニク風サワークリームからの風味成分とHIPSとの相互作用

著者:TOEBE J M(Michigan State Univ., MI, USA)、HOOJJAT H(Michigan State Univ., MI, USA)、HERNANDEZ R J(Michigan State Univ., MI, USA)・・・
資料名:Packag Technol Sci 巻:3 号:3 ページ:133-140
発行年:1990年07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.