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11
The initiation and adoption of client–server technology in organizations
The initiation and adoption of client–server technology in organizations
InduShobha Chengalur-Smith, | North-Holland | 1999 ,
12
Software development cost estimation: Integrating neural network with cluster analysis
Software development cost estimation: Integrating neural network with cluster analysis
A. Lee, | North-Holland | 1998 ,
13
Integrated Intelligent Control of Gas Mixing-and-Pressurization Process
Integrated Intelligent Control of Gas Mixing-and-Pressurization Process
Min Wu, | Institute of Electrical and Electronics Engineers | 2009 ,
14
Attitude Control of Missile Via Fliess Expansion
Attitude Control of Missile Via Fliess Expansion
Yu Yao, | Institute of Electrical and Electronics Engineers | 2008 ,
15
Banding Artifact Reduction for a Class of Color Electrophotographic Printers With Underactuated Motor/Gear Configuration
Banding Artifact Reduction for a Class of Color Electrophotographic Printers With Underactuated Motor/Gear Configuration
Cheng-Lun Chen, | Institute of Electrical and Electronics Engineers | 2008 ,
16
Nonlinear Adaptive Robust Control of Single-Rod Electro-Hydraulic Actuator With Unknown Nonlinear Parameters
Nonlinear Adaptive Robust Control of Single-Rod Electro-Hydraulic Actuator With Unknown Nonlinear Parameters
Cheng Guan, | Institute of Electrical and Electronics Engineers | 2008 ,
17
A coordination-theoretic investigation of the impact of electronic integration on logistics performance
A coordination-theoretic investigation of the impact of electronic integration on logistics performance
K.-H. Lai, | North-Holland | 2008 ,
18
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim, | 한국식품과학회 | 2003 ,
19
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Quality Characteristics of Soy Sauce Fermented by Bacillus licheniformis NH20 Isolated from Traditional Meju and Aspergillus oryzae
Seung Shi Ham, | 한국식품과학회 | 2003 ,
20
Cross-Informant Agreement in Reports of Environmental Behavior and the Effect of Cross-Questioning on Report Accuracy
Cross-Informant Agreement in Reports of Environmental Behavior and the Effect of Cross-Questioning on Report Accuracy
Lam, S.-P., | Sage Publications | 2002 ,
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