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1
Susceptibility to Advertising: An Individual Difference with Implications for the Processing of Persuasive Messages
Susceptibility to Advertising: An Individual Difference with Implications for the Processing of Persuasive Messages
Barr, T. F., | Association for Consumer Research | 2000 ,
2
Product Complements and Substitutes in the Real World : The Relevance of “Other Products”
Product Complements and Substitutes in the Real World : The Relevance of “Other Products”
Allan D. Shocker, | American Marketing Association | 2004 ,
3
Consumer Trust, Value, and Loyalty in Relational Exchanges
Consumer Trust, Value, and Loyalty in Relational Exchanges
Deepak Sirdeshmukh, Jagdip Singh and Barry Sabol, | American Marketing Association | 2002 ,
4
구조물의 내진보강을 위한 확률적 의사결정해석
구조물의 내진보강을 위한 확률적 의사결정해석
박주남, | 한국지진공학회 | 2007 ,
5
Design and Modeling of a High-Speed AFM-Scanner.
Design and Modeling of a High-Speed AFM-Scanner.
Georg Schitter, | Institute of Electrical and Electronics Engineers | 2007 ,
6
A multi-input-single-output smith predictor for feeders control in SAG grinding plants
A multi-input-single-output smith predictor for feeders control in SAG grinding plants
Daniel Sbarbaro, | Institute of Electrical and Electronics Engineers | 2005 ,
7
Competition Among Sellers in Online Exchanges
Competition Among Sellers in Online Exchanges
Subhajyoti Bandyopadhyay, | Informs | 2005 ,
8
Research Report: Disruptive Technologies—Explaining Entry in Next Generation Information Technology Markets
Research Report: Disruptive Technologies—Explaining Entry in Next Generation Information Technology Markets
Barrie R. Nault, | Informs | 2000 ,
9
Electronic Trading and Work Transformation in the London Insurance Market
Electronic Trading and Work Transformation in the London Insurance Market
Michael Barrett, | Informs | 1999 ,
10
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim, | 한국식품과학회 | 2003 ,
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