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991
American Foreign Policy Toward the Korean peninsula A Case Study on the Reagan Presidency
American Foreign Policy Toward the Korean peninsula A Case Study on the Reagan Presidency
김일수 | 경산대학교 | 1999
프린트
992
Turbo Prolog를 이용한 영불기계번역시스템의 설계
Turbo Prolog를 이용한 영불기계번역시스템의 설계
우원택 | 경산대학교 | 1997
프린트
993
Probabilistic Integrity Assessment of Axial Flaw in CANDU Pressure Tube
Probabilistic Integrity Assessment of Axial Flaw in CANDU Pressure Tube
Lee Joon-Seong | 경기대학교 부설 산업기술종합연구소 | 2002
프린트
994
Investigation of in Cylinder Flow Motion in a Spark Ignition Engine Using Hot Wire Probes
Investigation of in Cylinder Flow Motion in a Spark Ignition Engine Using Hot Wire Probes
한성빈 | 인덕대학 | 1998
프린트
995
Increase in Water Vapor Barrier Property of Biopolymer-based Edible Films and Coatings by Compositing with Lipid Materials
Increase in Water Vapor Barrier Property of Biopolymer-based Edible Films and Coatings by Compositing with Lipid Materials
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2004
프린트
996
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Chion Kim | Korean Society of Food Science and Technology | 2004
프린트
997
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog | Korean Society of Food Science and Technology | 2004
프린트
998
The Inhibitory Effect of Propionic Acid on the Growth Response of Salmonella typhimurium
The Inhibitory Effect of Propionic Acid on the Growth Response of Salmonella typhimurium
Sang-Do Ha | Korean Society of Food Science and Technology | 2004
프린트
999
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Whey Protein-based IgY Microcapsules Prepared by Multiple Emulsification and Heat Gelation
Jeong-Jun Lee | Korean Society of Food Science and Technology | 2004
프린트
1000
Effects of Soy Protein Coating on Shell Strength and Quality of Shell Eggs
Effects of Soy Protein Coating on Shell Strength and Quality of Shell Eggs
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2004
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