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1
Anthropometric Data, Nutrient Intakes and Food Sources in Overweight and Obese Korean Adult Women
Anthropometric Data, Nutrient Intakes and Food Sources in Overweight and Obese Korean Adult Women
SH Kim | 한국영양학회 | 2002
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2
Prevalence of drug abuse and smoking and dietary behavior of male students at technical high school
Prevalence of drug abuse and smoking and dietary behavior of male students at technical high school
S.H. Kim | 한국영양학회 | 1998
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3
Assessment of Climate Change Impact on Snowmet in the Two Mountainous Watersheds Using CCCma CGCM2
Assessment of Climate Change Impact on Snowmet in the Two Mountainous Watersheds Using CCCma CGCM2
Hyung Jin Shin Seong Joon Kim | 대한토목학회 | 2007
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4
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
Separation of Calcium-binding Protein Derived from Enzymatic Hydrolysates of Cheese Whey Protein
S. B. Kim | S. B. Kim | 2004
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5
Development of a Human-Clothing- Environment Simulator for Dynamic Heat and Moisture Transfer Properties of Fabrics
Development of a Human-Clothing- Environment Simulator for Dynamic Heat and Moisture Transfer Properties of Fabrics
Eun Ae Kim | 한국섬유공학회 | 2003
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6
Varietal Characteristics of Kernel Growth of Rice influenced by Different Temperature Regimes during Grain Filling
Varietal Characteristics of Kernel Growth of Rice influenced by Different Temperature Regimes during Grain Filling
Deog-Su Kim | 한국작물학회지 | 2003
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7
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Identification of the Main Bacteria Contributing to Histamine Formation in Seafood to Ensure Product Safety
Shin-Hee Kim | Korean Society of Food Science and Technology | 2003
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8
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung-Hee Kim | Korean Society of Food Science and Technology | 2003
печати
9
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sunghyun Shon | Korean Society of Food Science and Technology | 2003
печати
10
Development of Nutrition Education Materials for Prevention and Management of Diabetes Mellitus for Older Adults
Development of Nutrition Education Materials for Prevention and Management of Diabetes Mellitus for Older Adults
K Kim | 한국영양학회 | 2003
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