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71
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 ,
72
ATM망에서의 실시간 통화유량 예측에 관한 연구
ATM망에서의 실시간 통화유량 예측에 관한 연구
김윤석 ( Yun Seok Kim ), | 한국정보처리학회 | 2000 ,
73
인체와 성덕대왕 신종의 진동 특성 비교 연구
인체와 성덕대왕 신종의 진동 특성 비교 연구
전종원 ( Jong Won Jeon ), | 한국정보처리학회 | 2000 ,
74
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 ,
75
Authors' Reply to Allport and Kerler (2003)
Authors' Reply to Allport and Kerler (2003)
Wynne W. Chin, | Informs | 2003 ,
76
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 ,
77
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 ,
78
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 ,
79
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 ,
80
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Combinational Effect of Moist Heating and Gamma Irradiation on The Inactivation of Trypsin Inhibitory Activity in Soybean
Penelope Felipe, | 한국식품과학회 | 2005 ,
처음이전12345678910이후마지막
1
Annual Report to Congress: The Military Power of the People's Republic of China 2005
United States Department of Defense [, ]
2
China Chemical Reporter
CNCIC ChemData Co., Ltd. [, ]
3
China Journal
Contemporary China Centre Research School of Pacific & Asian Studies [, ]
4
China Perspectives
French Centre for Research on Contemporary China (CEFC) [, ]
5
China Steel Monthly Brief
포스코경영연구원(구 포스코경영연구소) [경제학, ]
6
CHINA 연구
부산대학교 중국연구소 [, ]
7
Harvard China Review
Harvard China Review [, ]
8
Journal of Contemporary China
Carfax Publishing Company [, ]
9
Modern China Studies
Center for Modern China Foundation [, ]
10
NAN NU -- Men, Women & Gender in Early & Imperial China
Brill Academic Publishers [, ]
11
Perspectives Chinoises
French Centre for Research on Contemporary China (CEFC) [, ]
12
Provincial China
University of Technology, Sydney [, ]
13
Research in African Literatures
Indiana University Press [, ]
14
S&T Focus on China
과학기술정책연구원 [자연과학, ]
15
Situation in China
Great Neck Publishing [, ]
16
The Future of China and Northeast Asia
경남대학교 극동문제연구소 [정치학, ]
17
Treaty of Arbitration with China
Great Neck Publishing [, ]
18
US--China Treaty of 1858
Great Neck Publishing [, ]
19
Washington Journal of Modern China
U.S.-China Policy Foundation [, ]