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口頭発表

口頭発表 » 食物 - 調理・加工

食物 - 調理・加工

Sun. May 28, 2023 9:00 AM - 9:45 AM J会場 (14号館144B)

座長：赤石記子（東京家政大学）

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9:00 AM - 9:15 AM

[3J-01] Diversity of imported and domestic pasta in Japan

〇HAMAMORI Anna¹, ISHIDA Masayoshi², FUKUTOME Nami³ (1. Nitobe Bunka College, 2. Ritsumeikan University, 3. Tokyo Seiei College)

9:15 AM - 9:30 AM

[3J-02] New food development initiatives aimed at regional development through industry-academia-government collaboration

〇ESAKI Midori¹, NIGO Ryousuke¹, YOSHIKAWA Shiho¹, SHIMADA Atsumi¹, MIDOU Noritaka¹ (1. Nakamuragakuen junior college)

9:30 AM - 9:45 AM

[3J-03] The compatibility between the contents of the bento box and the type of red used for the container.

〇HINO Kawashima¹, KAZUNO Chieko² (1. Toita Women's College, 2. Jissen Women's University)

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