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1451
Avalanche Electron Trapping에 의한 SiO2 Layer 및 Si-SiO2 Interface 연구
Avalanche Electron Trapping에 의한 SiO2 Layer 및 Si-SiO2 Interface 연구
한병국 | 경산대학교 | 1997
프린트
1452
Lard와 Alcohol을 섭취한 흰쥐 혈청중의 지질분석에 마늘이 미치는 영향
Lard와 Alcohol을 섭취한 흰쥐 혈청중의 지질분석에 마늘이 미치는 영향
변부형 | 경산대학교 | 1995
프린트
1453
THE PERCEPTIONS OF NONTRADITIONAL VOCATIONAL TEACHERS AND THE IMPORTANCE OF COCATIONAL EDUCATION IN LOUISIANA
THE PERCEPTIONS OF NONTRADITIONAL VOCATIONAL TEACHERS AND THE IMPORTANCE OF COCATIONAL EDUCATION IN LOUISIANA
Mooyul Huh | 경산대학교 | 1995
프린트
1454
Permanent Shotcrete Tunnel Lining 구축을 위한 고성능 숏크리트 개발
Permanent Shotcrete Tunnel Lining 구축을 위한 고성능 숏크리트 개발
박해균 | 경기대학교 부설 산업기술종합연구소 | 2002
프린트
1455
노즐이 LBB 해석에 미치는 영향에 대한 파괴역학적 평가
노즐이 LBB 해석에 미치는 영향에 대한 파괴역학적 평가
표창률 | 인덕대학 | 1998
프린트
1456
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
1457
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
The Extension of the Shelf Life of Cooked Rice by the Treatment with the Plant Extracts and Their Volatile Constituents
Yong-Suk Kim | Korean Society of Food Science and Technology | 2004
프린트
1458
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
1459
Growth-Inhibiting Effects of the Extracts from Coniferous Leaves against Intestinal Bacteria
Growth-Inhibiting Effects of the Extracts from Coniferous Leaves against Intestinal Bacteria
Young-Hee Hwang | Korean Society of Food Science and Technology | 2004
프린트
1460
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin | Korean Society of Food Science and Technology | 2004
프린트
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