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ArticleJ-GLOBAL ID:200902131017630503整理番号:94A0607703

p‐ジクロロベンゼンの食品への移行及び調理後の残存について

Adsorption of p-Dichlorobenzene by Foods and Residue after Cooking.

著者:石田裕(東京農大 短大)、杉山法子(東京農大 短大)、高畑薫(東京都食品衛生協)・・・
資料名:食品衛生学雑誌 巻:35 号:3 ページ:305-309
発行年:1994年06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.