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1 . Academic Journal
513 Comparison between Expert and Non-expert in Compressive Pressure of Sharpening a Kitchen Knife / 513 包丁研ぎにおける熟練者と非熟練者の圧迫力の比較
저자
by
Akemi HAMADA
;
Akihiko GOTO
;
Akira Ii
;
Yuka TAKAI
;
Yuki YANETANI
, et al.
소스
The Proceedings of the Materials and processing conference. 2012, 1
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7 . Academic Journal
322 Stability of Ann-Wrapping Motion of the Kyogasi-Sweets Expert / 322 京菓子の包餡動作の安定性
저자
by
Akemi HAMADA
;
Akihiro OHNISHI
;
Asami NAKAI
;
Masashi KUME
;
Minayuki SHIRATO
, et al.
소스
The Proceedings of the Dynamics & Design Conference. 2008, 1
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7 . Academic Journal
305 The changes of the edge shapes and sensory evaluation in the continuously using of the Japanese kitchen knife / 305 包丁を継続使用した際の刃先形状と官能評価の変化
저자
by
Akemi HAMADA
;
Akihiro OHNISHI
;
Akira II
;
Asami NAKAI
;
Masashi KUME
, et al.
소스
The Proceedings of the Dynamics & Design Conference. 2008, 1
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7 . Academic Journal
304 Changes of heart rate and respiration variabilities during 'Temae' in Japanese tea ceremony / 304 茶道のお点前における心拍変動と呼吸の変化
저자
by
Akemi HAMADA
;
Akihiro OHNISHI
;
Asami NAKAI
;
Kanako HAMASAKI
;
Kristin SURAK
, et al.
소스
The Proceedings of the Dynamics & Design Conference. 2008, 1
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7 . Academic Journal
140 Biomechanical Analysis on Technique for a Skilled Worker of Japanese-style Sweets / 140 菓子職人の「匠の技」に関する生体力学的検討
저자
by
Akemi HAMADA
;
Akihiro OHNISHI
;
Asami NAKAI
;
Masashi KUME
;
Minayuki SHIRATO
, et al.
소스
The Proceedings of the Dynamics & Design Conference. 2007, 1
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7 . Academic Journal
141 Relationship between various shapes of edges and sensory evaluations in kitchen Knives grinded by experts / 141 熟練者の包丁研ぎにおける刃先形状と官能評価との関連性
저자
by
Akemi Hamada
;
Akihiro ONISHI
;
Akira II
;
Asami NAKAI
;
Masashi KUME
, et al.
소스
The Proceedings of the Dynamics & Design Conference. 2007, 1
Find it @ DONGA
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RefWorks
7 . Academic Journal
Evaluation of making 'Kyo-Gashi' sweets for kinematics Analysis of the molding process to wrap dough and azuki bean paste / 京菓子の包餡技術の評価
저자
by
Akemi Hamada
;
Akihiro Ohnishi
;
Asami Nakai
;
Kenji Uemura
;
Masashi Kume
, et al.
소스
Proceedings of the Annual Meeting of Japan Ergonomics Society. 2008, :98
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7 . Academic Journal
Study of Technique Patrimony in An-wrapping of Kyogashi / 京菓子の包餡過程の技能の伝承に関する研究
저자
by
Akemi Hamada
;
Asami Nakai
;
Masaki Sakata
;
Masashi Kume
;
Tatsunori Tanaka
, et al.
소스
Proceedings of the Annual Meeting of Japan Ergonomics Society. 2009, :240
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7 . Academic Journal
Ability of Ann weight judgment in Kyogashi workers / 京菓子職人における餡重量の判別能力
저자
by
Akemi Hamada
;
Akihiro ONISHI
;
Asami Nakai
;
Masaki Sakata
;
Masashi Kume
, et al.
소스
Proceedings of the Annual Meeting of Japan Ergonomics Society. 2009, :196
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7 . Academic Journal
Effects of kitchen knife sharpness on the peeling a radish 'KATSURAMUKI' in experts and non-experts / 包丁の切れ味と熟練度の違いがダイコンのかつら剥きに与える影響
저자
by
Akemi HAMADA
;
Akira II
;
Asami NAKAI
;
Hiroyuki HAMADA
;
Masahumi WAKAYAMA
, et al.
소스
Proceedings of the Annual Meeting of Japan Ergonomics Society. 2010, :246
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