"Cognitive Assistance to Meal Preparation: Design, Implementation, and ..."

Sylvain Giroux et al. (2015)

> Home

Details and statistics

DOI: —

access: closed

type: Conference or Workshop Paper

metadata version: 2018-11-14

- view
  - electronic edition @ aaai.org
- export record
  dblp key:
  - conf/aaaiss/GirouxBP0BLCBST15
- ask others
- share record
  persistent URL:
  - https://dblp.org/rec/conf/aaaiss/GirouxBP0BLCBST15
Sylvain Giroux, Nathalie Bier, Hélène Pigot, Bruno Bouchard, Abdenour Bouzouane, Mélanie Levasseur, Mélanie Couture, Carolina Bottari, Bonnie Swaine, Pierre-Yves Therriault, Kevin Bouchard, Fanny Le Morellec, Stéphanie Pinard, Sabrina Azzi, Marisnel Olivares, Taoufik Zayani, Guylaine Le Dorze, Pierre De Loor, André Thépaut, Brigitte Le Pévédic:
Cognitive Assistance to Meal Preparation: Design, Implementation, and Assessment in a Living Lab. AAAI Spring Symposia 2015

manage site settings

To protect your privacy, all features that rely on external API calls from your browser are turned off by default. You need to opt-in for them to become active. All settings here will be stored as cookies with your web browser. For more information see our F.A.Q.