| Presentation | 2018-03-09 Analysis of Points of Japanese Food Arrangement Yuki Ito, Mutsuo Sano, Midori Kasai, |
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| PDF Download Page |  PDF download Page Link |
| Abstract(in Japanese) | (See Japanese page) |
| Abstract(in English) | |
| Keyword(in Japanese) | (See Japanese page) |
| Keyword(in English) | |
| Paper # | IMQ2017-49,IE2017-141,MVE2017-91 |
| Date of Issue | 2018-03-01 (IMQ, IE, MVE) |
| Conference Information | |
| Committee | CQ / MVE / IE / IMQ |
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| Conference Date | 2018/3/8(2days) |
| Place (in Japanese) | (See Japanese page) |
| Place (in English) | Okinawa Industry Support Center |
| Topics (in Japanese) | (See Japanese page) |
| Topics (in English) | Five Senses Media, Cooking and Eating Activities Media, Multimedia, Media Experience, Video Encoding, Image Media Quality, Network Quality and Reliability, etc. (Co-sponsor: Technical Committee on Multimedia on Cooking and Eating Activities (CEA)) |
| Chair | Takanori Hayashi(Hiroshima Inst. of Tech.) / Yoshinari Kameda(Univ. of Tsukuba) / Takayuki Hamamoto(Tokyo Univ. of Science) / Kenji Sugiyama(Seikei Univ.) |
| Vice Chair | Hideyuki Shimonishi(NEC) / Jun Okamoto(NTT) / Kenji Mase(Nagoya Univ.) / Kazuya Kodama(NII) / Hideaki Kimata(NTT) / Toshiya Nakaguchi(Chiba Univ.) / Mitsuru Maeda(Canon) |
| Secretary | Hideyuki Shimonishi(NTT) / Jun Okamoto(Keio Univ.) / Kenji Mase(Kyoto Univ.) / Kazuya Kodama(NTT) / Hideaki Kimata(Kyushu Univ.) / Toshiya Nakaguchi(Nagoya Univ.) / Mitsuru Maeda(KDDI Research) |
| Assistant | Kenko Ota(Nippon Inst. of Tech.) / Norihiro Fukumoto(KDDI Research Inc.) / Ryo Yamamoto(UEC) / Takatsugu Hirayama(Nagoya Univ.) / Ryosuke Aoki(NTT) / Yasutaka Matsuo(NHK) / Kazuya Hayase(NTT) / Masaru Tsuchida(NTT) / Gosuke Ohashi(Shizuoka Univ.) |
| Paper Information | |
| Registration To | Technical Committee on Communication Quality / Technical Committee on Media Experience and Virtual Environment / Technical Committee on Image Engineering / Technical Committee on Image Media Quality |
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| Language | JPN |
| Title (in Japanese) | (See Japanese page) |
| Sub Title (in Japanese) | (See Japanese page) |
| Title (in English) | Analysis of Points of Japanese Food Arrangement |
| Sub Title (in English) | Focusing on the Layout of Ingredients in Simmered Dish |
| Keyword(1) | |
| Keyword(2) | |
| Keyword(3) | |
| Keyword(4) | |
| 1st Author's Name | Yuki Ito |
| 1st Author's Affiliation | Ochanomizu University(Ochanomizu Univ.) |
| 2nd Author's Name | Mutsuo Sano |
| 2nd Author's Affiliation | Osaka Institute of Technology(OIT) |
| 3rd Author's Name | Midori Kasai |
| 3rd Author's Affiliation | Ochanomizu University(Ochanomizu Univ.) |
| Date | 2018-03-09 |
| Paper # | IMQ2017-49,IE2017-141,MVE2017-91 |
| Volume (vol) | vol.117 |
| Number (no) | IMQ-483,IE-484,MVE-485 |
| Page | pp.pp.133-135(IMQ), pp.133-135(IE), pp.133-135(MVE), |
| #Pages | 3 |
| Date of Issue | 2018-03-01 (IMQ, IE, MVE) |