Discussion on the Operational Performance ofChopsticks Tip Texture Design
碩士 === 大同大學 === 工業設計學系(所) === 107 === Chopsticks are one of the most commonly used tableware for the Orientals. In this study, the cutting edge of chopsticks was used as the research focus to evaluate the effect of chopstick tip texture on food gripping efficiency. The experimental design is based o...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2019
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| Online Access: | http://ndltd.ncl.edu.tw/handle/386zqk |