About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902212450731357整理番号:05A0805757

ミオグロビン赤色化乳酸菌による亜硝酸塩無添加ロースハムの品質向上

著者:河原芳和(神奈川保健福祉大)、阪上泉(湘南ぴゅあ)、鈴木洋一(相模女大)
資料名:日本食品科学工学会大会講演集 巻:52nd ページ:156
発行年:2005年08月20日
  • J-GLOBAL home
  • Bookmark J-GLOBAL

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.