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dcterms:bibliographicCitation <http://dblp.uni-trier.de/rec/bibtex/conf/ijcai/ShiraiKTYS17>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Kazuki_Takei>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Kengo_Yoshizawa>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Naoki_Sato>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Wataru_Kobayashi>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Yasuyuki_Shirai>
foaf:homepage <http://dx.doi.org/doi.org%2F10.1145%2F3106668.3106678>
foaf:homepage <https://doi.org/10.1145/3106668.3106678>
dc:identifier DBLP conf/ijcai/ShiraiKTYS17 (xsd:string)
dc:identifier DOI doi.org%2F10.1145%2F3106668.3106678 (xsd:string)
dcterms:issued 2017 (xsd:gYear)
rdfs:label Discovering New Creative Mixtures of Cooking Ingredients. (xsd:string)
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Kazuki_Takei>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Kengo_Yoshizawa>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Naoki_Sato>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Wataru_Kobayashi>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Yasuyuki_Shirai>
swrc:pages 31-34 (xsd:string)
dcterms:partOf <https://dblp.l3s.de/d2r/resource/publications/conf/ijcai/2017cea>
owl:sameAs <http://bibsonomy.org/uri/bibtexkey/conf/ijcai/ShiraiKTYS17/dblp>
owl:sameAs <http://dblp.rkbexplorer.com/id/conf/ijcai/ShiraiKTYS17>
rdfs:seeAlso <http://dblp.uni-trier.de/db/conf/ijcai/cea2017.html#ShiraiKTYS17>
rdfs:seeAlso <https://doi.org/10.1145/3106668.3106678>
swrc:series <https://dblp.l3s.de/d2r/resource/conferences/ijcai>
dc:title Discovering New Creative Mixtures of Cooking Ingredients. (xsd:string)
dc:type <http://purl.org/dc/dcmitype/Text>
rdf:type swrc:InProceedings
rdf:type foaf:Document