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ArticleJ-GLOBAL ID:200902165132459810整理番号:02A0577753

血液成分の混合による充填豆腐のゲル特性改善

Improvement in Gelling Properties of Packed Tofu by Mixed Blood Components.

著者:斎藤昌義(国際農林水産業研セ)、辰巳英三(国際農林水産業研セ)、CHEN F‐S(中国農大)・・・
資料名:日本食品科学工学会誌 巻:49 号:6 ページ:428-431
発行年:2002年06月15日
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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.