Zobrazeno 1 - 4
of 4
pro vyhledávání: '"Huixin FU"'
Publikováno v:
Shipin gongye ke-ji, Vol 45, Iss 17, Pp 48-56 (2024)
To screen the suitable thawing method of frozen beef and better maintain its eating quality and flavor after unfreezing, in this paper, the strip loin frozen at −20 ℃ was taken as the research object, and the naturally frozen one was taken as the
Externí odkaz:
https://doaj.org/article/9d97caf8d4354d77af10f4dd70dd1a15
Autor:
Yoriyuki Matsuda, Haruyuki Kitamura, Takuya Ueki, Daiki Sato, Kazuaki Miyagawa, Yukio Murakami, Huixin Fu
Publikováno v:
AIJ Journal of Technology and Design. 24:951-956
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47c415af4187cf78c55fce01e39b9c40
https://doi.org/10.3130/aijt.24.951
https://doi.org/10.3130/aijt.24.951
Autor:
Toshiaki Sato, Yukio Murakami, Huixin Fu, Takuya Ueki, Kazuaki Miyagawa, Daiki Sato, Haruyuki Kitamura
Publikováno v:
AIJ Journal of Technology and Design. 23:59-64
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc3463fa1228297003e1a0f183d311b2
https://doi.org/10.3130/aijt.23.59
https://doi.org/10.3130/aijt.23.59
Autor:
Huixin Fu, Fanzhang Li
Publikováno v:
FSKD (1)
This paper describes the theories of symplectic group based on the basic conceptions and theory framework of lie group machine learning (LML), it implements the constructor of symplectic classifier in Lie group machine learning (LML), along with the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::89b283fa4cc10ebb96e862b1e2b13f6d
https://doi.org/10.1109/fskd.2007.469
https://doi.org/10.1109/fskd.2007.469