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21
Characteristics of FIA-type Hypoxanthine Sensors Prepared by Some Immobilization Methods
Characteristics of FIA-type Hypoxanthine Sensors Prepared by Some Immobilization Methods
In-Seon Park | Korean Society of Food Science and Technology | 2002
22
Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Freezing and Fermentation Curves of the Dough Frozen at the Different Freezing Condition
Do-Hyung Kim | Korean Society of Food Science and Technology | 2002
23
Picturesqe, tectonic, romantic : Helliwell + Smith blue sky Architecture
Picturesqe, tectonic, romantic : Helliwell + Smith blue sky Architecture
Helliwell, Bo | Images Pub. Group | 1999
24
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Lipase Catalyzed Acidolysis of Butterfat with α-Linolenic Acid from Perilla Oil
Jong Seung Kim | Korean Society of Food Science and Technology | 2002
25
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Identification of the Volatile Compounds of Irradiated Meat by Using Electronic Nose
Kee-Young Han | Korean Society of Food Science and Technology | 2001
26
The Effect of Different Lupin Kemel Inclusion Levels on the Growth and Carcass Composition of Growing and Finishing Pigs
The Effect of Different Lupin Kemel Inclusion Levels on the Growth and Carcass Composition of Growing and Finishing Pigs
B. O. Kwak | AAAP | 1999
27
Association between Nutrients Intake and Nutritional Status in Young Men
Association between Nutrients Intake and Nutritional Status in Young Men
Bo-Young Kim | The Korean Nutrition Society | 2000
28
Readings in management : contemporary perspectives
Readings in management : contemporary perspectives
Oh,Sang Lak | 박영사 | 1992
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