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ArticleJ-GLOBAL ID:200902165111222119整理番号:97A0666094

Inactivation of Escherichia coli by Carbon Dioxide under Pressure.

加圧下の二酸化炭素による大腸菌の不活性化

著者:BALLESTRA P(Univ. Montpellier II, Montpellier, FRA)、DA SILVA A A(Univ. Montpellier II, Montpellier, FRA)、CUQ J L(Univ. Montpellier II, Montpellier, FRA)
資料名:J Food Sci 巻:61 号:4 ページ:829-831,836
発行年:1996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.