Agile Development of Physical Products : an Empirical Study about Motivations, Potentials and Applicability
- Location
-
Deutsche Nationalbibliothek Frankfurt am Main
- ISBN
-
9783943207286
- Extent
-
Online-Ressource
- Language
-
Englisch
- Keyword
-
Produktentwicklung
Computer
Großrechner
Organisationswandel
Restrukturierung
Change Management
Umfrage
Unternehmen
Produktentwicklung ; Industrieprodukt ; Intelligentes Objekt ; Hardware
Deutschland
Österreich
Schweiz
- Event
-
Veröffentlichung
- (where)
-
Neubiberg
- (who)
-
Universitätsbibliothek der Universität der Bundeswehr München
- (when)
-
2018
- Contributor
-
Institut für Technische Produktentwicklung
- URN
-
urn:nbn:de:bvb:706-5330
- Rights
-
Der Zugriff auf das Objekt ist unbeschränkt möglich.
- Last update
-
25.03.2025, 1:49 PM CET
Data provider
This object is provided by:
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Deutsche Nationalbibliothek. If you have any questions about the object, please contact the data provider.
Associated
- Schmidt, Tobias Sebastian
- Weiss, Stefan
- Paetzold, Kristin
- Institut für Technische Produktentwicklung
- Universitätsbibliothek der Universität der Bundeswehr München
Time of origin
- 2018
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Agile Development of Physical Products : an Empirical Study about Potentials, Transition and Applicability
Analyzing current challenges on scaled agile development of physical products
Agile development of physical products : a study on the current state of industrial practice
Oleogelation: From Scientific Feasibility to Applicability in Food Products
Analyzing the Applicability of an Agile Methodology to Distributed Collaborative Software Development
When digital meets physical - Agile Innovation of Mechatronic Systems
Der Motivations-Berater
Motivations- und Emotionspsychologie
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Applicability of Advanced Manufacturing Technologies for Agile Product Development in the Internet of Production: A Strategic Framework
Technological and nutritional studies on Sweet Lupine seeds and its applicability in selected bakery products