[Ergonomics: evaluation of knives for operations of meat cutting]

1992

Anon.

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

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

Published in

Ingegneria Alimentare (Italy) | Conserve Animali

Volume 8 Issue 6 ISSN 0394-588X

Pagination

pp. 45-48

Other Subjects

Materiel de decoupage; Decoupage

Language

Italian, English

Note

4 tables. Summaries (En, It)

Type

Summary

In AGRIS since: 1993-08-15

Format: AGRIS AP

Data Provider

Lookup at Google Scholar

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