Ergonomia: valutazione di coltelli per operazioni di taglio della carne.

1992

ITALIANO: Vengono analizzate le caratteristiche antropometriche ed ergonomiche di tre tipi di coltelli al fine di valutarne la loro praticita.

English. The anthropometric and ergonomic characteristics of three makes of knives are analysed to discover which ones are most practical to use.

Published in

Ingegneria Alimentare

Volume 8 ISSN 0394-588X

Other Subjects

Materiel de decoupage; Decoupage

Language

Italian, English

Note

4 tables. Summaries (En, It).

Translated Title

English. [Ergonomics: evaluation of knives for operations of meat cutting]. [English); It (Italian]

Type

Journal Article; Journal Part; Summary

Source

Ingegneria-Alimentare (Italy). Conserve Animali. (Dec 1992). v. 8(6) p. 45-48, 53-56.

Corporate Author

Kraft General Foods, Inc., New York (USA).

In AGRIS since: 2012-11-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Wolters Kluwer

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