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从事冰冻和包装鱼产品的渔工,因直接接触冰冻鱼块(面积为750×60毫米),其表面温度为—10℃,所以他们的手与腹部局部受冷是该工作之特点。
Fisheries engaged in frozen and packaged fish products are characterized by the workings of having their hands and abdomen partially chilled because of direct contact with frozen fish chunks (area 750 × 60 mm) and a surface temperature of -10 ° C.