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Committee Date Time Place Paper Title / Authors Abstract Paper #
CQ, MVE, IE, IMQ
(Joint) [detail]		 2018-03-09
10:50		 Okinawa Okinawa Industry Support Center Analysis of Points of Japanese Food Arrangement -- Focusing on the Layout of Ingredients in Simmered Dish --
Yuki Ito (Ochanomizu Univ.), Mutsuo Sano (OIT), Midori Kasai (Ochanomizu Univ.) IMQ2017-49 IE2017-141 MVE2017-91		 (To be available after the conference date) [more] IMQ2017-49 IE2017-141 MVE2017-91
pp.133-135
MVE 2009-11-13
13:40		 Osaka Osaka Institute of Technology Study of cooking terms and expressions -- during potage heating --
Nami Fukutome (Ochanomizu Univ.), Chinatsu Kasamatsu, Kazumi Tateyama (Ajinomoto), Midori Kasai (Ochanomizu Univ.) MVE2009-77		  [more] MVE2009-77
pp.69-70
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