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1771
Preparation and Electric Properties of PbTiO₃Thin Films by Low-Pressure Thermal Plasma Deposition
Preparation and Electric Properties of PbTiO₃Thin Films by Low-Pressure Thermal Plasma Deposition
Shingo Nagata... | 한국세라믹학회 | 2001
печати
1772
Electrical Properties of Ultrafine (CeO₂)(Gd₂O₃) Powders Preparde by Glycine Nitrate Process for Hide Efficient Solid Oxide Fuel Cell Applications
Electrical Properties of Ultrafine (CeO₂)(Gd₂O₃) Powders Preparde by Glycine Nitrate Process for Hide Efficient Solid Oxide Fuel Cell Applications
Kang-Ryeol Lee... | 한국세라믹학회 | 2001
печати
1773
Optimal Short-Term Unit Commitment for Hydropower Systems Using Dynamic Programming
Optimal Short-Term Unit Commitment for Hydropower Systems Using Dynamic Programming
Jae Eung Yi | 한국 수자원학회 | 2000
печати
1774
개발형 REITs 수행 Process에 관한 연구
개발형 REITs 수행 Process에 관한 연구
엄기헌 | 한국토지공사 | 2000
печати
1775
Glycine-Nitrate Process를 이용한 LaSrMnO₃-CeGdO 환원극 제조 및 특성평가
Glycine-Nitrate Process를 이용한 LaSrMnO₃-CeGdO 환원극 제조 및 특성평가
구본석 | 한국세라믹학회 | 2001
печати
1776
Sintering Properties of Hydroxyapatite Derived form Tuna Bone
Sintering Properties of Hydroxyapatite Derived form Tuna Bone
최진삼 | 한국세라믹학회 | 2001
печати
1777
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Properties of Fractions from Waxy Rice Flour Classified with Particle Size
Cha-Ran Choi... | Korean Society of Food Science and Technology | 2001
печати
1778
Properties of α-Amylase Inhibitor Isolated from White Kidney Bean(Phaseolus vulgaris)
Properties of α-Amylase Inhibitor Isolated from White Kidney Bean(Phaseolus vulgaris)
Seung-Ho Chun... | Korean Society of Food Science and Technology | 2001
печати
1779
Physicochemical Properties of Nagaimo, Ichoimo and Tsukuneimo
Physicochemical Properties of Nagaimo, Ichoimo and Tsukuneimo
Boo-Yong Lee... | Korean Society of Food Science and Technology | 2001
печати
1780
Optimization of the Cryogenic Freezing Process for Carrot Slices
Optimization of the Cryogenic Freezing Process for Carrot Slices
Byung-Sun Kang... | Korean Society of Food Science and Technology | 2001
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