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Short-Term Student Exchanges for Aspiring International Activities of Engineering Students
Sato, Takashi,Sakamoto, Shuichi,Shimizu, Tadaaki,Suzuki, Takamasa,Ikeda, Hideki,Hopf, Anja,Goto, Yasushi,Oka, Tetsuo,Sasaki, Tomohiro,Narumi, Takatsune Korean Society for Engineering Education 2014 공학교육연구 Vol.17 No.4
The Faculty of Engineering, Niigata University, Japan, obtained the scholarship in "Short-Stay and Short-Visit scholarship programs(SS-SV programs)" for both German and Japanese students in 2011 and 2012. Our short-term student exchange programs proved that a short-term stay in a foreign country worked as an initiator for the students' interest and it strengthen their will to study further more in foreign countries.
Short-Term Student Exchanges for Aspiring International Activities of Engineering Students
Takashi Sato,Shuichi Sakamoto,Tadaaki Shimizu,Takamasa Suzuki,Hideki Ikeda,Anja Hopf,Yasushi Goto,Tetsuo Oka,Tomohiro Sasaki,Takatsune Narumi 한국공학교육학회 2014 공학교육연구 Vol.17 No.4
The Faculty of Engineering, Niigata University, Japan, obtained the scholarship in “Short-Stay and Short-Visit scholarshipprograms(SS-SV programs)” for both German and Japanese students in 2011 and 2012. Our short-term student exchange programsproved that a short-term stay in a foreign country worked as an initiator for the students' interest and it strengthen their will tostudy further more in foreign countries.
Sasaki, Keisuke,Ishihara, Kenji,Oyamada, Chiaki,Sato, Akiyuki,Fukushi, Akihiko,Arakane, Tomohiro,Motoyama, Michiyo,Yamazaki, Makoto,Mitsumoto, Mitsuru Asian Australasian Association of Animal Productio 2008 Animal Bioscience Vol.21 No.7
Effects of fucoxanthin (FX), a major carotenoid in algae, on lipid peroxidation and meat colour in ground chicken breast meat were investigated. FX and/or ${\alpha}$-tocopherol (Toc) were added to ground samples at a content level of 200 mg/kg. The samples were subjected to a chilling storage test before and after cooking. In the storage test before cooking, neither FX nor Toc affected the thiobarbituric acid reactive substances (TBARS) on days 1 and 6, and FX decreased the L* value and increased the a* and b* values. In the storage test after cooking, both FX and Toc decreased TBARS values on days 1 and 6. FX decreased the L* value and increased the a* and b* values, similar to what occurred in the storage test before cooking. Based on these results, we concluded that FX is a potent ingredient for improvement of the appearance and shelf life of chicken meat and its products.