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101
Joint Tenderness, Jaw Opening, Chewing Velocity , and Bite Force in Patients with Temporomandibular Joint Pain and Matched Healthy Control Subjects
Joint Tenderness, Jaw Opening, Chewing Velocity , and Bite Force in Patients with Temporomandibular Joint Pain and Matched Healthy Control Subjects
Ragnheidur Hansdottir | Quintessence Publishing Co, Inc | 2004
102
Dietary fat consumption and primary open-angle glaucoma
Dietary fat consumption and primary open-angle glaucoma
JH Kang | Cadmus journal ser | 2004
103
Optimal Interelectrode Distance in Sensory and Mixed Compound Nerve Action Potentials 3-Versus 4-Centimeter Bar Electrodes
Optimal Interelectrode Distance in Sensory and Mixed Compound Nerve Action Potentials 3-Versus 4-Centimeter Bar Electrodes
Van Evanoff Jr | American Congress of Rehabilitation Medicine | 2004
104
Optimizing the Sensitivity of the Head Thrust Test for Identifying Vestibular Hypofunction
Optimizing the Sensitivity of the Head Thrust Test for Identifying Vestibular Hypofunction
Michael C Schubert | American Physical Therapy Association | 2004
105
EVALUATION OF THE WATER RESOURCES ASPECT OF THE OPERATING RESULTS OF THE DAECHEONG MULTIPURPOSE DAM
EVALUATION OF THE WATER RESOURCES ASPECT OF THE OPERATING RESULTS OF THE DAECHEONG MULTIPURPOSE DAM
Jaekyoung Noh | 한국 수자원학회 | 2004
106
Walt Whitman and His Optimism
Walt Whitman and His Optimism
정신홍 | 여주대학 | 2003
107
Optimization of the Viability of Probiotics in a Fermented Milk Drink by the Response Surface Method
Optimization of the Viability of Probiotics in a Fermented Milk Drink by the Response Surface Method
Ming-Ju Chen | Ming-Ju Chen | 2004
108
Enzymatic Synthesis of Isoamyl Ester in Aqueous Media Optimization Using a Central Composite Design
Enzymatic Synthesis of Isoamyl Ester in Aqueous Media Optimization Using a Central Composite Design
Gabriela A. Macedo | Korean Society of Food Science and Technology | 2004
109
Optimized Production of Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 Isolated from Jeot-gal
Optimized Production of Lacticin NK24, a Bacteriocin Produced by Lactococcus lactis NK24 Isolated from Jeot-gal
Na-Kyoung Lee | Korean Society of Food Science and Technology | 2004
110
Pettis Representable Operator
Pettis Representable Operator
임휘 | 안양과학대학 | 2004
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