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Committee Date Time Place Paper Title / Authors Abstract Paper #
SSS 2017-08-22
16:15		 Tokyo   Study on the competence of leaders who introduce HACCP to small and medium-sized food businesses
Hirokatsu Shindo, Goichiro Yukawa (Tokyo Univ. of Marine Science and Tech.) SSS2017-18		 The HACCP system, which became the international standard for food hygiene control, has a low penetration rate for small... [more] SSS2017-18
pp.19-22
DE, CEA 2016-12-01
09:30		 Tokyo   Associative Food Search Triggered by User Feedback to Food Image Recognition
Sosuke Amano (Tokyo Univ./foo.log), Kiyoharu Aizawa (Tokyo Univ.), Kazuki Maeda, Masanori Kubota, Makoto Ogawa (foo.log) DE2016-22		 Food diaries or diet journals are thought to be effective for improving the dietary lives of users. In this paper, we pr... [more] DE2016-22
pp.7-12
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