The analysis of noisy consensus dynamics in networks is of great interest to both
advance the fundamental understanding of multi-agent systems in nature as well as
create robust decentralized engineering systems. We develop a protocol that heuristically attempts to optimize…

This empirical study investigates the type of knowledge the NGOs (Non-Governmental Organisations) transfer to the beneficiaries in Bangladesh.  About 22,000 NGOs are in operations in Bangladesh with a view to developing the socio-economic conditions of their beneficiaries. Knowledge transfer is…

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This paper proposes a new manufacturing paradigm, we call Cloud Agile Manufacturing, and whose principal objective is to offer industrial production systems as a service. Thus users can access any functionality available in the cloud of manufacturing (process design, production,…

Drawing on the works of Conner and Prahalad (1996), we advance their knowledge based view of the firm and developed the knowledge based view of the team. The central tenet of our knowledge based view is that the existence and…

Knowledge management is defined as the process of creating, storing, transferring, applying and saving organizational knowledge. Especially, in an environment of intensive competition increased with globalization; creating knowledge has been a vital factor for organizations, which want to gain advantage…

Firms can obtain competitive advantages from their employee’s knowledge sharing behaviors. Due to the importance of knowledge in today’s competitive world, an understanding of how to enhance employee knowledge sharing has become critical. Since employees’ knowledge sharing intentions are one…

Notre recherche s’insère dans la mouvance des humanités numériques; nous y faisons dialoguer les arts et les sciences de l’information. Depuis quelques décennies, la danse est un sujet d’études et de recherche à part entière. Il devient donc nécessaire de…

Este trabalho teve como objetivo avaliar a inclusão de farinha de cupuaçu (CM) em substituição ao milho moído em dietas para vacas leiteiras em lactação, considerando o consumo voluntário, produção e composição do leite., 2013

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