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Titlebook: Data Science and Digital Transformation in the Fourth Industrial Revolution; Jongbae Kim,Roger Lee Book 2021 The Editor(s) (if applicable)

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發(fā)表于 2025-3-28 16:07:33 | 只看該作者
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發(fā)表于 2025-3-28 22:05:49 | 只看該作者
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發(fā)表于 2025-3-29 02:51:12 | 只看該作者
Essentials of Debriefing and Feedbacks a complementary measure and provide it in the form of a Cloud Computing platform. We intend to develop a semi-automatic AI connection system that can perform KC conformity assessment for electric and electronic products to be sold in Korea.
44#
發(fā)表于 2025-3-29 04:20:07 | 只看該作者
Simulation for Medication Safetyion (UMAP)-based dimensionality reduction technique is performed on the embeddings. The dimension-reduced embeddings are projected on the coordinate plane and used for K-means based cluster analysis, thereby providing an effective analysis result for demand patterns.
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發(fā)表于 2025-3-29 08:25:06 | 只看該作者
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發(fā)表于 2025-3-29 11:28:37 | 只看該作者
Vincent J. Grant,Helen Catena,Nicola Peirisperson speaks on a smartphone by voice, it is converted into text and displayed to the hearing impaired. This study will be used as a means of transmitting information to the hearing impaired in the Untact era. Develop a method for speech-impaired persons with disabilities to communicate with ordina
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發(fā)表于 2025-3-29 15:52:31 | 只看該作者
Data Science and Digital Transformation in the Fourth Industrial Revolution
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發(fā)表于 2025-3-29 21:49:04 | 只看該作者
Book 2021sed on review scores submitted by members of the program committee and underwent furtherrigorous rounds of review. From this second round of review, 17 of the conference’s most promising papers are then published in this Springer (SCI) book and not the conference proceedings.?We impatiently await th
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發(fā)表于 2025-3-30 01:12:59 | 只看該作者
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發(fā)表于 2025-3-30 06:46:13 | 只看該作者
AI-Based 3D Food Printing Using Standard Composite Materials, making a product with a simple form or only one material, and separate material processing is required to reach an appropriate level of print quality due to the printing characteristics of various food groups [.]. In addition, there are not enough structured data available for learning, and no prio
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