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ArticleJ-GLOBAL ID:200902131007338120整理番号:00A0923989

Inactivation Behavior of Heat-Resistant Bacterial Spores by Thermal Treatments Combined with High Hydrostatic Pressure.

高静水圧と熱処理を併用した耐熱性細菌胞子の不活性化作用

著者:OKAZAKI T(Hiroshima Prefectural Food Technol. Res. Center, Hiroshima, JPN)、KAKUGAWA K(Hiroshima Prefectural Food Technol. Res. Center, Hiroshima, JPN)、YONEDA T(Hiroshima Prefectural Food Technol. Res. Center, Hiroshima, JPN)・・・
資料名:Food Sci Technol Res 巻:6 号:3 ページ:204-207
発行年:2000年08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.