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dc.contributor.author橋本, 敦史ja
dc.contributor.author森, 直幸-
dc.contributor.author舩冨, 卓哉-
dc.contributor.author山肩, 洋子-
dc.contributor.author椋木, 雅之-
dc.contributor.author角所, 考-
dc.contributor.author美濃, 導彦-
dc.contributor.alternativeHashimoto, Atsushija
dc.date.accessioned2011-04-12T04:19:04Z-
dc.date.available2011-04-12T04:19:04Z-
dc.date.issued2011-07-
dc.identifier.urihttp://hdl.handle.net/2433/139378-
dc.description[1] 橋本敦史, 森直幸, 舩冨卓哉, 山肩洋子, 椋木雅之, 角所考, 美濃導彦, "把持の順序と外見の変化モデルを利用した調理作業における食材追跡," 電子情報通信学会論文誌, Vol.J94-A, No.7, Jul. 2011. の図1,及び表1の元データja
dc.format.mimetypeapplication/pdfja
dc.language.isojpnja
dc.rightsThis is not the published version. Please cite only the published version. この論文は出版社版でありません。引用の際には出版社版をご確認ご利用ください。-
dc.title表: 切断等の加工による食材の色変化の有無及び出現頻度ja
dc.type.niitypeData or Datasetja
dc.textversionauthorja
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