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1
Moving from Free to Fee : How Online Firms Market to Change Their Business Model Successfully
Moving from Free to Fee : How Online Firms Market to Change Their Business Model Successfully
Koen Pauwels and Allen Weiss, | American Marketing Association | 2008 ,
2
Pitch control of the space shuttle training aircraft
Pitch control of the space shuttle training aircraft
Hamid R. Berenji, | Institute of Electrical and Electronics Engineers | 2001 ,
3
The effects of change control and management review on software flexibility and project performance
The effects of change control and management review on software flexibility and project performance
E.T.G. Wang,, | North-Holland | 2008 ,
4
A path model linking organizational knowledge attributes, information processing capabilities, and perceived usability
A path model linking organizational knowledge attributes, information processing capabilities, and perceived usability
T.-C. Chou, | North-Holland | 2007 ,
5
A Systematic Method for Gain Selection of Robust PID Control for Nonlinear Plants of Second-Order Controller Canonical Form
A Systematic Method for Gain Selection of Robust PID Control for Nonlinear Plants of Second-Order Controller Canonical Form
Pyung Hun Chang, | Institute of Electrical and Electronics Engineers | 2009 ,
6
Effects of Oenanthe javanica on Transcriptional Regulation of COX-2 by Inhibiting Translocation of p65 Subunit in LPS-Stimulated Murine Peritoneal Macrophages
Effects of Oenanthe javanica on Transcriptional Regulation of COX-2 by Inhibiting Translocation of p65 Subunit in LPS-Stimulated Murine Peritoneal Macrophages
Jeongmin Lee, | 한국식품과학회 | 2006 ,
7
Development of Detection Method for Cyclomaltodextrinase Family Genes using Degenerate PCR Primers
Development of Detection Method for Cyclomaltodextrinase Family Genes using Degenerate PCR Primers
Su-Won Oh, | 한국식품과학회 | 2006 ,
8
Quality Characteristics of Sponge Cake Supplemented with Soy Protein Concentrate
Quality Characteristics of Sponge Cake Supplemented with Soy Protein Concentrate
Myung-Ju Sung, | 한국식품과학회 | 2006 ,
9
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Ho Moon Seog, | 한국식품과학회 | 2005 ,
10
The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream
The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream
Sung-Hee Park, | 한국식품과학회 | 2006 ,
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