Art
J-GLOBAL ID：200902294069790424   Reference number：04A0633308

Comparison of the movement of knives cutting food between experts and non-experts by motion analysis techniques

動作解析法を用いての熟練度による「切る」操作の検討
Author (2)：
HAYASHI TOMOKO

About HAYASHI TOMOKO

(和洋女大)

About 和洋女大

, 
YANAGISAWA YUKIE

About YANAGISAWA YUKIE

(和洋女大)

About 和洋女大


Material：
日本調理科学会誌  (Journal of Cookery Science of Japan)

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Volume： 37  Issue： 3  Page： 299-305  Publication year： Aug. 20, 2004 
JST Material Number： Y0637A  ISSN： 1341-1535  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： JAPANESE (JA)
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cutting

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,...
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Thesaurus term/Semi thesaurus term
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proficiency

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food in general 
(FJ01010Y)

About Food in general

,  Vegetables and processed vegetable products 
(FJ11020O)

About Vegetables and processed vegetable products

Reference (12)：
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Terms in the title (2)：
Terms in the title
Keywords automatically extracted from the title.
動作解析

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, 
熟練度

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