包丁の手入れの実態について
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概要
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The aim of this study is to clarify the state of sharpening kitchen knife. The questionnaries about kitchen knives were distributed to 206 students of Teikyo Junior College in April 1995 and 1996. The results were as follows. 1) The number of kitchen knives were 3.8 per house on the average. 2) The percentage of sharpening kitchen knives was 92% of all house. 3) The frequency of sharpening kitchen knives was once a month or six months. 4) It was significant differences, between the state of sharpening kitchen knives, those who sharpen and its method.
- 帝京短期大学の論文
- 1999-04-26
帝京短期大学 | 論文
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