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1
An Introduction to Multivariate Statistical Analysis
An Introduction to Multivariate Statistical Analysis
Anderson, T W., 413.8-A552i | John Wiley and Sons | 1984 413.8-A552i,
2
The Statistical Analysis of Time Series
The Statistical Analysis of Time Series
Anderson, T W, 413.8-A552s | John Wiley Sons | 1982 413.8-A552s,
3
Determinants of Pay Levels and Structures in Sales Organizations
Determinants of Pay Levels and Structures in Sales Organizations
Dominique Rouziès, | American Marketing Association | 2009 ,
4
Customer Satisfaction and Shareholder Value
Customer Satisfaction and Shareholder Value
Eugene W. Anderson, | American Marketing Association | 2004 ,
5
Understanding Firms' Customer Satisfaction Information Usage
Understanding Firms' Customer Satisfaction Information Usage
Neil A. Morgan, | American Marketing Association | 2005 ,
6
Real-time dynamic trajectory smoothing for unmanned air vehicles
Real-time dynamic trajectory smoothing for unmanned air vehicles
Erik P. Anderson, | Institute of Electrical and Electronics Engineers | 2005 ,
7
MIMO Robust Control for HVAC Systems
MIMO Robust Control for HVAC Systems
Michael Anderson, | Institute of Electrical and Electronics Engineers | 2008 ,
8
Correlation of Physiochemical Properties of Seed Coat and Canning Quality of Different Dark Red Kidney Beans (Phaseolus vulgaris L.)
Correlation of Physiochemical Properties of Seed Coat and Canning Quality of Different Dark Red Kidney Beans (Phaseolus vulgaris L.)
Xiaojun Jeffrey Wu, | 한국식품과학회 | 2003 ,
9
Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Physical and Microstructural Properties of Wheat Flour Extrudates as Affected by Vital Gluten Addition and Process Conditions
Alfred K. Anderson, | 한국식품과학회 | 2003 ,
10
Thermal and Hydrophobic Properties of Extruded Wheat Flour Components as Measured by Differential Scanning Calorimetry and Fluorescence Spectroscopy
Thermal and Hydrophobic Properties of Extruded Wheat Flour Components as Measured by Differential Scanning Calorimetry and Fluorescence Spectroscopy
Alfred K. Anderson, | 한국식품과학회 | 2001 ,
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