1.
Ningxia Industrial Structure and the Change of Its Location Advantage:1978-2003;
宁夏产业结构及其区位优势变化(1978～2003)
2.
The Change Patterns in Comparative Advantages of Agricultural Products in Major Asian Countries;
亚洲主要国家的农产品比较优势变化模式
3.
An Empirical Study on Comparative Advantage of Chinese Exported Goods;
中国出口商品比较优势变化的实证分析
4.
Empirical Analysis of the Changing Comparative Advantages between China and ASEAN;
中国与东盟出口商品比较优势变化的实证分析
5.
An Analysis on the Changes of Development Dominance Ratio of Cultivated Land Resources in Anhui Province;
安徽省耕地资源开发优势度变化分析
6.
The changes in location advantages promotes changes in the pattern of the opening up.
区位优势的变化促进了开放格局的变化。
7.
We should always seek to transform our inferiority into superiority and our passivity into the initiative so as to change the situation as between the enemy and ourselves.
要处处照顾化劣势为优势，化被动为主动，以便改变敌我之间的形势。
8.
Organizational Changes Analysis Based on the Evolution of Operational Optimization to Sustainable Competitive Advantages;
运作优化向可持续竞争优势演化过程中的组织变革分析
9.
The dominant index is in negative correlation to diversity index.
优势集中性指数与多样性指数呈负相关变化。
10.
Toward R&D and Dynamic Comparative Advantage in Open Context;
开放条件下的R&D与比较优势的动态变化
11.
Comparative Advantages: Differences, Changes and Their Impact on Regional Disparity;
比较优势差异、变化及其对地区差距的影响
12.
The Theory on the Comparison Advantage under the Net Economy;
网络经济下比较优势理论和H-O理论的新变化
13.
Structural Changes and Comparative Advantage of China s FT Export:A Positivist Analysis;
我国外贸出口结构变化与比较优势实证分析
14.
Analysis on Dynamic Change and Comparative Superiority of Industrial Structure of Megalopolises along Changjiang River in Anhui Province
皖江城市群产业结构动态变化及比较优势分析
15.
The Change of Comparative Advantages and Export Structure of Chinese Service--A RCA-based Empirical Analysis;
中国服务出口比较优势与出口结构的变化——基于显示性比较优势指数的实证分析
16.
The Strategic Path of Transforming the Technical Superiority into the Product Superiority;
技术优势转化为产品优势的战略路径
17.
Heterosis with Patterns of DNA Methytation in Sorghum Genomes and Association;
高粱杂种优势与其基因组甲基化水平变化关系的初步探讨
18.
Separation and Identification of Superior Yeast and Acetobacter Acetic from Vinegar of Persimmon with No Added Microbial Strain and Study of Physico-Chemical Changes in the Course of Aged of Vinegar;
自然发酵柿子果醋优势菌种分离鉴定与陈酿过程理化变化研究