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ArticleJ-GLOBAL ID:200902212512833151整理番号:06A0967811

第2章 食品衛生 3.食品の衛生評価における指標細菌

著者:工藤由起子(医薬品食品衛生研)
資料名:臨床病理レビュー特集 号:136 ページ:59-64
発行年:2006年10月31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.