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1581
An Empirical Analysis on the Influence of the Technological Innovation Supporting Programs by Firms Types
An Empirical Analysis on the Influence of the Technological Innovation Supporting Programs by Firms Types
권귀석 | 안양과학대학 | 2003
печати
1582
Tailored Dietary Counseling Using Self-Administered Diet History Questionnaire is Effective for Health Promotion Japanese Experience
Tailored Dietary Counseling Using Self-Administered Diet History Questionnaire is Effective for Health Promotion Japanese Experience
S Sasaki | 한국영양학회 | 2003
печати
1583
Dietary Problems among Middle-Aged Japanese Men
Dietary Problems among Middle-Aged Japanese Men
K Yoshita | 한국영양학회 | 2003
печати
1584
Fluorine and Heavy Metal Oxide Effects on Spectral Properties of Tm3+ in Silicate Glasses
Fluorine and Heavy Metal Oxide Effects on Spectral Properties of Tm3+ in Silicate Glasses
Doo-Hee Cho | 한국세라믹학회 | 2003
печати
1585
Preparation of Aluminum Nitride Powders and Whiskers Using Aluminum(Ⅲ) Salts as a Precursor
Preparation of Aluminum Nitride Powders and Whiskers Using Aluminum(Ⅲ) Salts as a Precursor
Woo-Sik Jung | 한국세라믹학회 | 2003
печати
1586
Room-temperature Preparation of Al2O3 Thick Films by Aerosol Deposition Method for Integrated RF Modules
Room-temperature Preparation of Al2O3 Thick Films by Aerosol Deposition Method for Integrated RF Modules
Takaaki Tsurumi | 한국세라믹학회 | 2003
печати
1587
Flexural Behavior of Continuous Composite Bridges with Precast Concrete Decks
Flexural Behavior of Continuous Composite Bridges with Precast Concrete Decks
정철헌 | 한국콘크리트학회 | 2003
печати
1588
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
печати
1589
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Hyun-Hee Lee | Korean Society of Food Science and Technology | 2003
печати
1590
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Color and Flavor Changes of Grape Juices Stored in a Cool and Dark Place for Long-term Preservation
Jae-Sik Kim | Korean Society of Food Science and Technology | 2003
печати
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