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1
When Customer Love Turns into Lasting Hate : The Effects of Relationship Strength and Time on Customer Revenge and Avoidance
When Customer Love Turns into Lasting Hate : The Effects of Relationship Strength and Time on Customer Revenge and Avoidance
Yany Grégoire, | American Marketing Association | 2009 ,
2
A Study on the Prediction of Long-Term Settlement by the Modified Hyperbolic Method
A Study on the Prediction of Long-Term Settlement by the Modified Hyperbolic Method
Han Kyu Yoo, | 한국지반공학회 | 2000 ,
3
Complex Permittivity of Sand at Low Frequency
Complex Permittivity of Sand at Low Frequency
Myoung Hak Oh, | 한국지반공학회 | 2005 ,
4
論動名組合短語
論動名組合短語
한재균 ( Jae Kyun Han ), | 한국중국언어학회 | 2006 ,
5
A Study on the Survey of Actual Conditions of Construction progress Management by Local middle or small Construction Companies
A Study on the Survey of Actual Conditions of Construction progress Management by Local middle or small Construction Companies
Yang, Keek-Young, | 한국주거학회 | 1999 ,
6
LOCK을 확장한 3차원 단백질 구조비교 및 분석시스템의 설계 및 구현
LOCK을 확장한 3차원 단백질 구조비교 및 분석시스템의 설계 및 구현
정광수 ( Kwang Su Jung ), | 한국정보처리학회 | 2005 ,
7
Fuzzy logic control to suppress noises and coupling effects in a laser tracking system
Fuzzy logic control to suppress noises and coupling effects in a laser tracking system
Ying Bai, | Institute of Electrical and Electronics Engineers | 2005 ,
8
The effects of perceived risk and technology type on users’ acceptance of technologies
The effects of perceived risk and technology type on users’ acceptance of technologies
I. Im, | North-Holland | 2008 ,
9
Antioxidant Activity of Rhodiola rosea Extract on Human Low-density Lipoprotein Oxidation and DNA Strand Scission
Antioxidant Activity of Rhodiola rosea Extract on Human Low-density Lipoprotein Oxidation and DNA Strand Scission
Eun-Jung Lee, | 한국식품과학회 | 2004 ,
10
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 ,
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