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61
Managing user performance for a corporate network
Managing user performance for a corporate network
H. Lee, | North-Holland | 1999 ,
62
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 ,
63
Robust Levitation Control for Linear Maglev Rail System Using Fuzzy Neural Network
Robust Levitation Control for Linear Maglev Rail System Using Fuzzy Neural Network
Rong-Jong Wai, | Institute of Electrical and Electronics Engineers | 2009 ,
64
Assessment of process improvement from organizational change
Assessment of process improvement from organizational change
S. Lee, | North-Holland | 2008 ,
65
Estimation Strategy for a Series of Grinding Cycles in Batch Production
Estimation Strategy for a Series of Grinding Cycles in Batch Production
Cheol W. Lee, | Institute of Electrical and Electronics Engineers | 2008 ,
66
An empirical investigation of anti-spyware software adoption: A multitheoretical perspective
An empirical investigation of anti-spyware software adoption: A multitheoretical perspective
Y. Lee, | North-Holland | 2008 ,
67
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 ,
68
Hepatopotective Effects of Black Rice on Superoxide Anion Radicals in HepG2 Cells
Hepatopotective Effects of Black Rice on Superoxide Anion Radicals in HepG2 Cells
Sangin Shim, | 한국식품과학회 | 2006 ,
69
A Dipstick-Type Enzyme-Linked Immunosorbent Assay for the Detection of the Insecticide Fenitrothion in Food Samples
A Dipstick-Type Enzyme-Linked Immunosorbent Assay for the Detection of the Insecticide Fenitrothion in Food Samples
Young Ae Cho, | 한국식품과학회 | 2006 ,
70
Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches
Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches
Seung-Young Lee, | 한국식품과학회 | 2006 ,
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