About J-GLOBAL

日本語

Font size
  • A
  • A

Articleの詳細情報

ArticleJ-GLOBAL ID:200902076622664320整理番号:92A0647568

魚類筋形質タンパク質の原料学的研究 III 魚類筋形質タンパク質の熱凝固特性

Heat-Coagulation Property of Fish Sarcoplasmic Proteins.

著者:森岡克司(高知大 農)、志水寛(神戸学院女短大)
資料名:日本水産学会誌 巻:58 号:8 ページ:1529-1533
発行年:1992年08月
  • 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.