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11
Control system design for a rapid thermal processing system.
Control system design for a rapid thermal processing system.
Ching-An Lin, | Institute of Electrical and Electronics Engineers | 2001 ,
12
Observer-based tension feedback control with friction and inertia compensation
Observer-based tension feedback control with friction and inertia compensation
Ku Chin Lin, | Institute of Electrical and Electronics Engineers | 2003 ,
13
ATM망에서의 실시간 통화유량 예측에 관한 연구
ATM망에서의 실시간 통화유량 예측에 관한 연구
김윤석 ( Yun Seok Kim ), | 한국정보처리학회 | 2000 ,
14
인체와 성덕대왕 신종의 진동 특성 비교 연구
인체와 성덕대왕 신종의 진동 특성 비교 연구
전종원 ( Jong Won Jeon ), | 한국정보처리학회 | 2000 ,
15
Prototyping a Student Model for Educational Games : Software System and Application
Prototyping a Student Model for Educational Games : Software System and Application
Young Mee Choi, | 한국정보처리학회 | 2005 ,
16
Authors' Reply to Allport and Kerler (2003)
Authors' Reply to Allport and Kerler (2003)
Wynne W. Chin, | Informs | 2003 ,
17
A Partial Least Squares Latent Variable Modeling Approach for Measuring Interaction Effects: Results from a Monte Carlo Simulation Study and an Electronic-Mail Emotion/Adoption Study
A Partial Least Squares Latent Variable Modeling Approach for Measuring Interaction Effects: Results from a Monte Carlo Simulation Study and an Electronic-Mail Emotion/Adoption Study
Wynne W. Chin, | Informs | 2003 ,
18
Research Report : Better Theory Through Measurement-Developing a Scale to Capture Consensus on Appropriation
Research Report : Better Theory Through Measurement-Developing a Scale to Capture Consensus on Appropriation
Wm. David Salisbury, | Informs | 2002 ,
19
Design of a Fuzzy Controller With Fuzzy Swing-Up and Parallel Distributed Pole Assignment Schemes for an Inverted Pendulum and Cart System
Design of a Fuzzy Controller With Fuzzy Swing-Up and Parallel Distributed Pole Assignment Schemes for an Inverted Pendulum and Cart System
Chin-Wang Tao, | Institute of Electrical and Electronics Engineers | 2008 ,
20
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
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