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41
Enabling Software Development Team Performance During Requirements Definition: A Behavioral Versus Technical Approach
Enabling Software Development Team Performance During Requirements Definition: A Behavioral Versus Technical Approach
Patricia J. Guinan, | Informs | 1998 ,
42
A study of the service quality of general portals
A study of the service quality of general portals
C.-T. Liu, | North-Holland | 2008 ,
43
The initiation and adoption of client–server technology in organizations
The initiation and adoption of client–server technology in organizations
InduShobha Chengalur-Smith, | North-Holland | 1999 ,
44
A Systems Approach to Corporate Sustainability in Energy Management of Industrial Units
A Systems Approach to Corporate Sustainability in Energy Management of Industrial Units
Theodora C. Kouloura, | INST ELEC & ELEC ENGINEERS | 2008 ,
45
Discrete Robust Anti-Windup to Improve a Novel Dual-Stage Large-Span Track-Seek/Following Method
Discrete Robust Anti-Windup to Improve a Novel Dual-Stage Large-Span Track-Seek/Following Method
Guido Herrmann, | Institute of Electrical and Electronics Engineers | 2008 ,
46
Discrete-Time Sliding Mode Control With Time-Varying Surface for Hard Disk Drives
Discrete-Time Sliding Mode Control With Time-Varying Surface for Hard Disk Drives
Qinglei Hu, | Institute of Electrical and Electronics Engineers | 2009 ,
47
Methodological Insights for Online Estimation of Induction Motor Parameters
Methodological Insights for Online Estimation of Induction Motor Parameters
Edouard Laroche, | Institute of Electrical and Electronics Engineers | 2008 ,
48
H2 Control for Head Positioning in Axial and Radial Dimensions for Self-Servo Track Writing
H2 Control for Head Positioning in Axial and Radial Dimensions for Self-Servo Track Writing
Chunling Du, Lihua Xie, | Institute of Electrical and Electronics Engineers | 2008 ,
49
The Microbiological Safety Evaluation of Foodservice Facilities and Side Dishes in Elementary Schools and Universities in the Jeolla-do Region
The Microbiological Safety Evaluation of Foodservice Facilities and Side Dishes in Elementary Schools and Universities in the Jeolla-do Region
Byung-Doo Lee, | 한국식품과학회 | 2006 ,
50
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim, | 한국식품과학회 | 2004 ,
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