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61
Businesses as Buildings : Metrics for the Architectural Quality of Internet Businesses
Businesses as Buildings : Metrics for the Architectural Quality of Internet Businesses
Jinwoo Kim, | Informs | 2002 ,
62
The impact of Web quality and playfulness on user acceptance of online retailing
The impact of Web quality and playfulness on user acceptance of online retailing
T. Ahn, | North-Holland | 2007 ,
63
Exploring the relationship between software project duration and risk exposure: A cluster analysis
Exploring the relationship between software project duration and risk exposure: A cluster analysis
S.-J. Huang, | North-Holland | 2008 ,
64
Matched Feedforward/Model Reference Control of a High Precision Robot With Dead-Zone
Matched Feedforward/Model Reference Control of a High Precision Robot With Dead-Zone
Timothy Chang, | Institute of Electrical and Electronics Engineers | 2008 ,
65
Analyzing the impact of a firm's capability on outsourcing success: A process perspective
Analyzing the impact of a firm's capability on outsourcing success: A process perspective
H.-S. Han, | North-Holland | 2008 ,
66
The effects of perceived risk and technology type on users’ acceptance of technologies
The effects of perceived risk and technology type on users’ acceptance of technologies
I. Im, | North-Holland | 2008 ,
67
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Qing Jin, | 한국식품과학회 | 2006 ,
68
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Jae-Hyung Mah, | 한국식품과학회 | 2004 ,
69
Effects of Capsaicin on the Growth and Ethanol Production of Zygosaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Effects of Capsaicin on the Growth and Ethanol Production of Zygosaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Nam-Soon Oh, | 한국식품과학회 | 2004 ,
70
Characterization of a New Leuconostoc Species Isolated from Fresh Garlic
Characterization of a New Leuconostoc Species Isolated from Fresh Garlic
Sehi Lee, | 한국식품과학회 | 2005 ,
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