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dc:creator <https://dblp.l3s.de/d2r/resource/authors/Akira_Ii>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Masahiko_Yamada>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Yuka_Takai>
dc:creator <https://dblp.l3s.de/d2r/resource/authors/Zelong_Wang>
foaf:homepage <http://dx.doi.org/doi.org%2F10.1007%2F978-3-319-07725-3%5F29>
foaf:homepage <https://doi.org/10.1007/978-3-319-07725-3_29>
dc:identifier DBLP conf/hci/TakaiYGWI14 (xsd:string)
dc:identifier DOI doi.org%2F10.1007%2F978-3-319-07725-3%5F29 (xsd:string)
dcterms:issued 2014 (xsd:gYear)
rdfs:label Comparative Study on the Feature of Kitchen Knife Sharpening Skill between Expert and Non-Expert. (xsd:string)
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Akihiko_Goto>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Akira_Ii>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Masahiko_Yamada>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Yuka_Takai>
foaf:maker <https://dblp.l3s.de/d2r/resource/authors/Zelong_Wang>
swrc:pages 292-300 (xsd:string)
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rdfs:seeAlso <http://dblp.uni-trier.de/db/conf/hci/hci2014-20.html#TakaiYGWI14>
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dc:title Comparative Study on the Feature of Kitchen Knife Sharpening Skill between Expert and Non-Expert. (xsd:string)
dc:type <http://purl.org/dc/dcmitype/Text>
rdf:type swrc:InProceedings
rdf:type foaf:Document