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251
A study of B2B e-market in China: E-commerce process perspective
A study of B2B e-market in China: E-commerce process perspective
J. Zhao, | North-Holland | 2008 ,
252
Feedback Control of Oxygen Uptake During Treadmill Exercise
Feedback Control of Oxygen Uptake During Treadmill Exercise
Kenneth J. Hunt, | Institute of Electrical and Electronics Engineers | 2008 ,
253
Adaptive Control for Nonlinearly Parameterized Uncertainties in Robot Manipulators
Adaptive Control for Nonlinearly Parameterized Uncertainties in Robot Manipulators
N. V. Q. Hung, | Institute of Electrical and Electronics Engineers | 2008 ,
254
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 ,
255
A Parameter Optimization Approach to Multiple-Objective Controller Design
A Parameter Optimization Approach to Multiple-Objective Controller Design
Anton H. J. de Ruiter, | Institute of Electrical and Electronics Engineers | 2008 ,
256
Information technology (IT) in Saudi Arabia: Culture and the acceptance and use of IT
Information technology (IT) in Saudi Arabia: Culture and the acceptance and use of IT
S. S. Al-Gahtani, | North-Holland | 2007 ,
257
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Sejong Oh, | 한국식품과학회 | 2006 ,
258
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Ju Woon Lee, | 한국식품과학회 | 2005 ,
259
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Sung Won Choi, | 한국식품과학회 | 2005 ,
260
Inhibition of Yeast Film Formation in Fermented Vegetables by Materials Derived from Garlic Using Cucumber Pickle Fermentation as a Model System
Inhibition of Yeast Film Formation in Fermented Vegetables by Materials Derived from Garlic Using Cucumber Pickle Fermentation as a Model System
Hung Le-Dinh, | 한국식품과학회 | 2006 ,
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