{"id":4508,"date":"2017-12-20T09:14:07","date_gmt":"2017-12-20T00:14:07","guid":{"rendered":"http:\/\/www2.fish.hokudai.ac.jp\/?p=4508"},"modified":"2017-12-20T09:14:07","modified_gmt":"2017-12-20T00:14:07","slug":"%e7%ac%b9%e5%b2%a1%e5%8f%8b%e5%ad%a3%e7%a9%82%e3%81%95%e3%82%93%ef%bc%88%e5%8d%9a%e5%a3%ab2%e5%b9%b4%ef%bc%89%e3%81%8c-10th-joint-international-symposium-on-food-science-and-technology-among-nus-tums","status":"publish","type":"post","link":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/infomation\/4508","title":{"rendered":"\u7b39\u5ca1\u53cb\u5b63\u7a42\u3055\u3093\uff08\u535a\u58eb2\u5e74\uff09\u304c 10th Joint International Symposium on Food Science and Technology among NUS, TUMSAT, HU, KU and UPM, 7-8 December 2017, National University of Singapore \u30673rd Place of Oral Presentation Competition\u3092\u53d7\u8cde\u3057\u307e\u3057\u305f\u3002"},"content":{"rendered":"<p>\u304a\u3081\u3067\u3068\u3046\u3054\u3056\u3044\u307e\u3059\u3002<\/p>\n<p><a href=\"\/www2.fish\/Root\/wp-content\/uploads\/2017\/12\/20171208sasaoka.jpg\"><img loading=\"lazy\" class=\"alignnone wp-image-4510\" src=\"\/wp-content\/uploads\/2017\/12\/20171208sasaoka-768x1024.jpg\" alt=\"\" width=\"360\" height=\"531\" \/><\/a><\/p>\n<h3>\u6388\u8cde\u56e3\u4f53\u540d\uff1a(Society Name)<\/h3>\n<p>Student Award Competition Committee of Joint International Symposium on Food Science and Technology<\/p>\n<h3>\u53d7\u8cde\u65e5\uff1a(Date)<\/h3>\n<p>2017\u5e7412\u67088\u65e5<\/p>\n<h3>\u8cde\u540d\uff1a\uff08Award\uff09<\/h3>\n<p>3rd Place of Oral Presentation Competition<\/p>\n<h3>\u6c0f\u540d\uff1a(Name)<\/h3>\n<p>\u7b39\u5ca1\u53cb\u5b63\u7a42<\/p>\n<h3>\u5b66\u5e74\uff1a(Grade)<\/h3>\n<p>\u535a\u58eb2\u5e74<\/p>\n<h3>\u6240\u5c5e\uff1a(Lab.)<\/h3>\n<p>\u6c34\u7523\u8cc7\u6e90\u958b\u767a\u5de5\u5b66\u8b1b\u5ea7\u30fb\u98df\u54c1\u5de5\u5b66\u7814\u7a76\u5ba4<\/p>\n<h3>\u53d7\u8cde\u8ad6\u6587\u540d\uff1a(Title)<\/h3>\n<p>Collagen peptides prepared from sturgeon improve glucose tolerance in normal mice<\/p>\n<h3>\u8457\u8005\uff1a(Authors)<\/h3>\n<p>Yukiho Sasaoka and Hideki Kishimura<\/p>\n","protected":false},"excerpt":{"rendered":"\u304a\u3081\u3067\u3068\u3046\u3054\u3056\u3044\u307e\u3059\u3002 \u6388\u8cde\u56e3\u4f53\u540d\uff1a(Society Name) Student Award Competition Committee of Joint International Symposium on Food  [&hellip;]","protected":false},"author":2,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":[],"categories":[3,7],"tags":[],"_links":{"self":[{"href":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/wp-json\/wp\/v2\/posts\/4508"}],"collection":[{"href":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/wp-json\/wp\/v2\/comments?post=4508"}],"version-history":[{"count":0,"href":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/wp-json\/wp\/v2\/posts\/4508\/revisions"}],"wp:attachment":[{"href":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/wp-json\/wp\/v2\/media?parent=4508"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/wp-json\/wp\/v2\/categories?post=4508"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/c-mng.cwh.hokudai.ac.jp\/www2.fish\/Root\/wp-json\/wp\/v2\/tags?post=4508"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}