中产阶级
发表于 2025-3-21 19:38:29
书目名称The Health Information Workforce影响因子(影响力)<br> http://impactfactor.cn/if/?ISSN=BK0911145<br><br> <br><br>书目名称The Health Information Workforce影响因子(影响力)学科排名<br> http://impactfactor.cn/ifr/?ISSN=BK0911145<br><br> <br><br>书目名称The Health Information Workforce网络公开度<br> http://impactfactor.cn/at/?ISSN=BK0911145<br><br> <br><br>书目名称The Health Information Workforce网络公开度学科排名<br> http://impactfactor.cn/atr/?ISSN=BK0911145<br><br> <br><br>书目名称The Health Information Workforce被引频次<br> http://impactfactor.cn/tc/?ISSN=BK0911145<br><br> <br><br>书目名称The Health Information Workforce被引频次学科排名<br> http://impactfactor.cn/tcr/?ISSN=BK0911145<br><br> <br><br>书目名称The Health Information Workforce年度引用<br> http://impactfactor.cn/ii/?ISSN=BK0911145<br><br> <br><br>书目名称The Health Information Workforce年度引用学科排名<br> http://impactfactor.cn/iir/?ISSN=BK0911145<br><br> <br><br>书目名称The Health Information Workforce读者反馈<br> http://impactfactor.cn/5y/?ISSN=BK0911145<br><br> <br><br>书目名称The Health Information Workforce读者反馈学科排名<br> http://impactfactor.cn/5yr/?ISSN=BK0911145<br><br> <br><br>
ordain
发表于 2025-3-21 23:14:26
The Health Information Workforce978-3-030-81850-0Series ISSN 1431-1917 Series E-ISSN 2197-3741
多余
发表于 2025-3-22 00:49:24
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猜忌
发表于 2025-3-22 05:44:41
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激励
发表于 2025-3-22 11:09:39
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Fermentation
发表于 2025-3-22 15:48:51
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耐寒
发表于 2025-3-22 18:30:00
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Ingredient
发表于 2025-3-23 00:57:22
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Gossamer
发表于 2025-3-23 02:30:54
1431-1917 ces and career paths in the digital health era.Supports heal.This book provides a detailed guide to the highly specialised but little known health information workforce - people who are health informaticians, digital health experts, and managers of health data, health information and health knowled
蚊子
发表于 2025-3-23 09:24:45
Natural Gums for Fruits and Vegetables Preservation: A Review antioxidant and antimicrobial agents. The present chapter reviewed the potential applications of different types of natural gums as novel film-forming materials/edible coating on postharvest characteristics and shelf life of fruits and vegetables. The chapter also summarized the extensive knowledge