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Committee Date Time Place Paper Title / Authors Abstract Paper #
CQ, MVE, IE, IMQ
(Joint) [detail]		 2018-03-08
14:30		 Okinawa Okinawa Industry Support Center Improvement of taste estimation from a cooking recipe with an image -- A study on the utilization of the cooking procedure --
Yoichiro Ito (Nagoya Univ.), Keisuke Doman (Chukyo Univ.), Yasutomo Kawanishi, Takatsugu Hirayama, Ichiro Ide, Daisuke Deguchi, Hiroshi Murase (Nagoya Univ.) IMQ2017-35 IE2017-127 MVE2017-77		 Based on the image features of the dish recipe possessed by the cooking recipe, the material characteristics based on th... [more] IMQ2017-35 IE2017-127 MVE2017-77
pp.59-60
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