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ArticleJ-GLOBAL ID:200902212396950226整理番号:03A0130298

ワイン酵母を用いた低食塩味噌の醸造

著者:久寿米木一裕(Yamae Shokukin Ind. Co., Ltd.)、工藤真豪(Yamae Shokukin Ind. Co., Ltd.)
資料名:日本醸造協会誌 巻:98 号:1 ページ:11-18
発行年:2003年01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.