This scientific monograph presents the results obtained during research in the field of chipless logging and consists of two parts. At the beginning of the book, the current state of the researched task in chipless logging using chipless logging heads is presented. The experimental measurement methodology will be determined after reviewing the theoretical analysis of the cutting heads. The measurement methodology describes the principle of research carried out on an experimental hydraulic stand based on defined parameters. Data obtained during experimental measurement can be analyzed in many areas, e.g. statistical influence of individual factors as well as their combinations. The energy demand of chipless knives is also determined during experimental measurement.

Ergonomic forestry issues are extremely complex and multifaceted. The central questions in the ergonomics of forestry machines must also be applied in their development, design and construction processes. As such, it is essential to devote thorough attention to this issue and to carry out detailed analyses of all factors in order to determine the criteria and parameters of the optimal solution of the working conditions to create the relevant standards and regulations. This book is focused on the work of chainsaws and harvester technologies, as well as the suitable choice of work conditions regarding the ergonomic aspects of the whole cutting process by these machines. It deals with technical descriptions and provides an analysis of the technological techniques of the production process. The book also outlines the possibilities of field deployment of such machinery and investigates the workload of harvester and forwarder operators.

Pozývame vás na cestu objavenia s Jánom Kováčom v jeho knihe "Pod Vakuumom: Tajomstvá Sous Vide". Táto kniha ponúka pútavý pohľad na varenie sous vide, modernú kulinársku techniku, ktorá transformovala profesionálne kuchyne po celom svete. Tento sprievodca vás prevedie základmi varenia sous vide, od porozumenia potrebnej výbave az po detailné rady o bezpečnosti a manipulácii s potravinami. Kováč prezentuje sous vide ako jedinečný spôsob varenia, ktorý ponúka nové moznosti pre výber surovín a ich prípravu. Bez ohľadu na to, či ste nadsený domáci kuchár alebo skúsený profesionál, tato kniha vám pomôze objaviť a ovládnuť tento fascinujúci kulinársky proces.