找回密碼
 To register

QQ登錄

只需一步,快速開始

掃一掃,訪問微社區(qū)

打印 上一主題 下一主題

Titlebook: Loudspeaker Handbook; John M. Eargle Book 1998 Springer-Verlag US 1998 electroacoustics.loudspeaker.modeling.sound

[復(fù)制鏈接]
樓主: 拿著錫
31#
發(fā)表于 2025-3-27 00:26:02 | 只看該作者
John M. Eargle necessary part of science education. They enable students to better understand the principles discussed in lectures, and provide them with hands-on experience of the practical aspects of scientific research. The purpose of this book is to provide students and instructors with a time-tested set of l
32#
發(fā)表于 2025-3-27 01:47:52 | 只看該作者
33#
發(fā)表于 2025-3-27 09:19:21 | 只看該作者
34#
發(fā)表于 2025-3-27 12:14:13 | 只看該作者
35#
發(fā)表于 2025-3-27 14:55:37 | 只看該作者
36#
發(fā)表于 2025-3-27 18:58:57 | 只看該作者
John M. Eargle additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also
37#
發(fā)表于 2025-3-27 22:13:28 | 只看該作者
John M. Eargle additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also
38#
發(fā)表于 2025-3-28 02:56:46 | 只看該作者
John M. Eargle additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also
39#
發(fā)表于 2025-3-28 08:30:31 | 只看該作者
John M. Eargle additional materials from the second author (Lawless), as well as other instructors, in a uniform format that can be easily adopted for course use. Most importantly, the lab exercises will complement the flagship textbook in the field, Sensory Evaluation of Foods: Principles and Practices, 2E, also
40#
發(fā)表于 2025-3-28 12:47:32 | 只看該作者
 關(guān)于派博傳思  派博傳思旗下網(wǎng)站  友情鏈接
派博傳思介紹 公司地理位置 論文服務(wù)流程 影響因子官網(wǎng) 吾愛論文網(wǎng) 大講堂 北京大學(xué) Oxford Uni. Harvard Uni.
發(fā)展歷史沿革 期刊點(diǎn)評(píng) 投稿經(jīng)驗(yàn)總結(jié) SCIENCEGARD IMPACTFACTOR 派博系數(shù) 清華大學(xué) Yale Uni. Stanford Uni.
QQ|Archiver|手機(jī)版|小黑屋| 派博傳思國(guó)際 ( 京公網(wǎng)安備110108008328) GMT+8, 2025-10-7 17:29
Copyright © 2001-2015 派博傳思   京公網(wǎng)安備110108008328 版權(quán)所有 All rights reserved
快速回復(fù) 返回頂部 返回列表
图们市| 磐石市| 荆门市| 绥化市| 黑山县| 交城县| 连云港市| 绍兴县| 北辰区| 福贡县| 金平| 蒲江县| 义乌市| 简阳市| 扎赉特旗| 开江县| 集贤县| 常宁市| 岫岩| 逊克县| 衡阳县| 双牌县| 深水埗区| 丰都县| 吴忠市| 永康市| 灵台县| 徐州市| 平度市| 高州市| 体育| 通榆县| 敖汉旗| 无锡市| 芜湖县| 靖安县| 汝州市| 汕尾市| 鹤壁市| 莱芜市| 安化县|