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ArticleJ-GLOBAL ID:200902131052081512整理番号:96A0770777

野菜の鮮度保持技術基礎編5 鮮度を落とす要因(その3)

Vegetable freshness keeping technique -series of fundamentals (5). Causes of deterioration (3).

著者:前田勉(JAぎふ)
資料名:園芸新知識 野菜号 号:202 ページ:47-50
発行年:1996年05月
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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.