1. An electromyography study in three high risk poultry processing jobs;Bao;International Journal of Industrial Ergonomics,2001
2. Effect of knife type and sharpness on cutting forces;Bishu;Advances in Occupational Ergonomics and Safety I,1996
3. Christensen, H., Larsen, J., 1995. Handgrip strength and forearm activity during meat cutting. In: Anonymous PREMUS BOOK of Abstracts. Montreal, Canada, pp. 72–74.
4. Claudon, L., 2001. Wrist biomechanical stresses in beef boning. In: Anonymous PREMUS BOOK of Abstracts. Amsterdam, Neederland, p. 24.
5. CNAMTS, 2004. Statistiques nationales des accidents du travail, des accidents de trajet et des maladies professionnelles-Année 2002. Caisse Nationale d’Assurance Maladie des Travailleurs salariés, Paris, France, 548pp.