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1091
Predictablity Memory of Generalized Fractional Process
Predictablity Memory of Generalized Fractional Process
Sang-Kuck Chung | 인제대학교 | 2003
프린트
1092
Back Propagation 알고리즘을 이용한 초음파 전동기의 위치 제어에 관한 연구
Back Propagation 알고리즘을 이용한 초음파 전동기의 위치 제어에 관한 연구
김평호 | 서강정보대학 | 1999
프린트
1093
Functional Food of Interest to ASEAN from Traditional Experence to Modern Production and Trading
Functional Food of Interest to ASEAN from Traditional Experence to Modern Production and Trading
Cherl-Ho Lee | Korean Society of Food Science and Technology | 2004
프린트
1094
Growth Promoting Effects of Various Potato Varieties and Breeding Clones on Lactic Acid Bacteria
Growth Promoting Effects of Various Potato Varieties and Breeding Clones on Lactic Acid Bacteria
Young-Mi Kim | Korean Society of Food Science and Technology | 2004
프린트
1095
Conjugated Linoleic Acid Decreases Phosphorylated Akt Levels in Mat-LyLu (MLL) Rat Prostate Cancer Cells
Conjugated Linoleic Acid Decreases Phosphorylated Akt Levels in Mat-LyLu (MLL) Rat Prostate Cancer Cells
Hyun Sook Lee | Korean Society of Food Science and Technology | 2004
프린트
1096
Effect of Elevated Steeping Temperature on the Starch Properties of Stored Milled Rice
Effect of Elevated Steeping Temperature on the Starch Properties of Stored Milled Rice
Young-Tack Lee | Korean Society of Food Science and Technology | 2004
프린트
1097
Antimicrobial Synergistic Effects of Linolenic Acid in Combination with Preservatives against Food-borne Bacteria
Antimicrobial Synergistic Effects of Linolenic Acid in Combination with Preservatives against Food-borne Bacteria
Ji-Young Lee | Korean Society of Food Science and Technology | 2004
프린트
1098
Effect of Lycopene on Lipid Peroxidation and Oxidative DNA Damage in LNCaP Human Prostate Cancer Cells
Effect of Lycopene on Lipid Peroxidation and Oxidative DNA Damage in LNCaP Human Prostate Cancer Cells
Eun-Sun Hwang | Korean Society of Food Science and Technology | 2004
프린트
1099
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Additional Effect of Calcium Acetates Prepared from Ash of Black Snail and Vinegars on the Quality of Mul-kimchi
Myung-Ye Lee | Korean Society of Food Science and Technology | 2004
프린트
1100
Fermented Product Development of Cynanchum wilfordii Hemsley by Lactic Acid Bacteria and Bifidobacteria
Fermented Product Development of Cynanchum wilfordii Hemsley by Lactic Acid Bacteria and Bifidobacteria
Ji-Hea Moon | Korean Society of Food Science and Technology | 2004
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