The study of the Effects of Pinching Operation, Material of Chopsticks, and Carved Groove on Food-serving Performance
碩士 === 華梵大學 === 工業管理學系碩士班 === 90 === The aim of the study is to explore the effect of pinching operations, materials, and carved groove of chopsticks on food-serving performance. A total of 32 college students were employed as subjects for the laboratory experiment including 16 people were experienc...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2002
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| Online Access: | http://ndltd.ncl.edu.tw/handle/63479967214288793885 |