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ArticleJ-GLOBAL ID:200902023198004903整理番号:84A0117342

とうもろこしの物理的形態による成牛のデンプン消化率とふんへの養分損失

著者:西の進(酪農学園大)、東洋生(酪農学園大)、井田京子(酪農学園大)・・・
資料名:酪農学園大学紀要 自然科学編 巻:10 号:1 ページ:129-139
発行年:1983年10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.