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Last update: 2017.4.3

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2017.4.1

Œ¤‹†Žş‚Š‚ç‚ĚƒƒbƒZ[ƒWAŒ¤‹†Žş‚Ě•ŕ‚݁Aƒƒ“ƒo[Đ‰î‚đXV‚ľ‚Ü‚ľ‚˝B

 

2017.3.31

‘剺˝ˆę‹łŽö‚Ş’č”N‘ސE‚ľ‚Ü‚ľ‚˝B

4.1ˆČ~‚Í“Œ‹ž‘ĺŠw‘ĺŠw‰@”_Šwś–˝‰ČŠwŒ¤‹†‰ČH‚ĚˆŔ‘SŒ¤‹†ƒZƒ“ƒ^[‚É“]o‚ľ‚Ü‚ˇB

 

2017.3.31

Œ¤‹†Žş”鏑‚̍ă”ü˜a‚ł‚ń‚Ş‘ŢE‚ľ‚Ü‚ľ‚˝B

 

2017.3.13

’Š‚ł‚ń‚Ş4th Internationl Conference on Food Security and Nutritioniƒvƒ‰ƒnj‚É‚Ä”­•\‚ľAĹ—DG”­•\Ü‚đŽóÜ‚ľ‚Ü‚ľ‚˝B

Feng C. H., Makino Y., Kamruzzaman M., Oshita S., Rapid and non-destructive prediction of pH in cooked pork sausages using hyperspectral imaging

 

2017.3.1

’Š‚ł‚ń‚ŞŽˇ•M‚ľ‚˝˜_•ś‚ŞĚ˜^Žó—‚ł‚ę‚Ü‚ľ‚˝B

Feng C. H., Liu Y. W., Makino Y., Martín J. F. G., Cummins E., Evaluation of modified casings and chitosan-PVA 1 packaging on the physicochemical properties of cooked Sichuan sausages during long term storage, Int. J. Food Sci. Technol.

 

2017.1.16

‹g‘şłrćś‚Ş“Á”C•‹ł‚Ć‚ľ‚Ä’…”C‚ľ‚Ü‚ľ‚˝B

 

2016.12.7

–ö姝‚ł‚ńi’†‘j‚Ş“Á”CŒ¤‹†ˆő‚Ć‚ľ‚Ä‚Ě”CŠú‚đI‚ŚA‹A‘‚ľ‚Ü‚ľ‚˝B

 

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