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91
Revising The Traditional Backpropagation With The Method Of Variable Metric(Quasi-Newton) And Approximating A Step Size
Revising The Traditional Backpropagation With The Method Of Variable Metric(Quasi-Newton) And Approximating A Step Size
최상웅 | 포항1대학 | 1999
프린트
92
Frame error reduction method by using variable span CRC coding
Frame error reduction method by using variable span CRC coding
오종택 | 한성대학교 | 2000
프린트
93
A study on Human Error Assessment Methodology during Severe Accidents, 중대사고시 안전오류 평가방법 연구
A study on Human Error Assessment Methodology during Severe Accidents, 중대사고시 안전오류 평가방법 연구
제무성 | 한성대학교 | 1999
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94
Effects of Feeding Methods (Water vs. Feed) of Vitamin C on Growth Performance and Carcass Characteristics in Broiler Chickens
Effects of Feeding Methods (Water vs. Feed) of Vitamin C on Growth Performance and Carcass Characteristics in Broiler Chickens
J. D. Lohakare | J. D. Lohakare | 2004
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95
Primary School English teching methods for the 21st century
Primary School English teching methods for the 21st century
홍진옥 | 인제대학교 | 1999
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96
A Comparative Study Between Clinical and Instrumental Methods for the Recognition of Internal Derangements with a Clicking Sound on Condylar Movement
A Comparative Study Between Clinical and Instrumental Methods for the Recognition of Internal Derangements with a Clicking Sound on Condylar Movement
James. J. R. Huddleston Slater | Quintessence Publishing Co, Inc | 2004
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97
무차원 동영향 함수법 (NDIF method)에서 발생하는 잉여 고유치에 대한 이론적 고찰, 자유단 평판의 자유 진동해석
무차원 동영향 함수법 (NDIF method)에서 발생하는 잉여 고유치에 대한 이론적 고찰, 자유단 평판의 자유 진동해석
강상욱 | 한성대학교 | 2004
프린트
98
Determination of Oxidative DNA Damage in Cancer Research Biological Significance and Methods of Analysis
Determination of Oxidative DNA Damage in Cancer Research Biological Significance and Methods of Analysis
Eun-Sun Hwang | Korean Society of Food Science and Technology | 2004
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99
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Antioxidant Effects of Korean Teabag Teas by a Simple and Fast XYZ-dish Method
Shin-Kyo Chung | Korean Society of Food Science and Technology | 2004
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100
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
The Effects of Tea Manufacturing Methods on the Contents of Chemical Components and Antioxidative Activity in Tea Infusions
Midori Yasuda | Korean Society of Food Science and Technology | 2004
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