Adaptive design of an eating utensil based on QFD and triz integration (2017)
Source: Abstracts. Conference titles: Congress of the European Society of Biomechanics. Unidade: EESC
Subjects: TALHERES, DOENÇA DE PARKINSON, TECNOLOGIAS DA SAÚDE, ENGENHARIA MECÂNICA
A citação é gerada automaticamente e pode não estar totalmente de acordo com as normas
ABNT
SANTOS, Artur Valadares de Freitas et al. Adaptive design of an eating utensil based on QFD and triz integration. 2017, Anais.. Seville, Spain: Escola de Engenharia de São Carlos, Universidade de São Paulo, 2017. Disponível em: https://repositorio.usp.br/directbitstream/5e2a6305-c483-4350-aa22-554683a36d54/OK___resumo%20-%20Adaptive%20design%20of%20an%20eating%20based%20on%20TRIZ%20and%20QFD%20integration%20%281%29.pdf. Acesso em: 21 maio 2024.APA
Santos, A. V. de F., Pachelli, B., Cavalcanti, A., & Silveira, Z. de C. (2017). Adaptive design of an eating utensil based on QFD and triz integration. In Abstracts. Seville, Spain: Escola de Engenharia de São Carlos, Universidade de São Paulo. Recuperado de https://repositorio.usp.br/directbitstream/5e2a6305-c483-4350-aa22-554683a36d54/OK___resumo%20-%20Adaptive%20design%20of%20an%20eating%20based%20on%20TRIZ%20and%20QFD%20integration%20%281%29.pdfNLM
Santos AV de F, Pachelli B, Cavalcanti A, Silveira Z de C. Adaptive design of an eating utensil based on QFD and triz integration [Internet]. Abstracts. 2017 ;[citado 2024 maio 21 ] Available from: https://repositorio.usp.br/directbitstream/5e2a6305-c483-4350-aa22-554683a36d54/OK___resumo%20-%20Adaptive%20design%20of%20an%20eating%20based%20on%20TRIZ%20and%20QFD%20integration%20%281%29.pdfVancouver
Santos AV de F, Pachelli B, Cavalcanti A, Silveira Z de C. Adaptive design of an eating utensil based on QFD and triz integration [Internet]. Abstracts. 2017 ;[citado 2024 maio 21 ] Available from: https://repositorio.usp.br/directbitstream/5e2a6305-c483-4350-aa22-554683a36d54/OK___resumo%20-%20Adaptive%20design%20of%20an%20eating%20based%20on%20TRIZ%20and%20QFD%20integration%20%281%29.pdf