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371
CT Tumor Measurement for Therapeutic Response Assessment Comparison of Unidmensional, Bidimensional, and Volumetric Techniques Initial Observations
CT Tumor Measurement for Therapeutic Response Assessment Comparison of Unidmensional, Bidimensional, and Volumetric Techniques Initial Observations
Srinivasa R. Prasad | Radiological Society... | 2002
프린트
372
Frequency of Visualization and Thickness of Normal Appendix at Nonenhanced Helical CT
Frequency of Visualization and Thickness of Normal Appendix at Nonenhanced Helical CT
Ofer Benjaminov | Radiological Society... | 2002
프린트
373
Effectiveness of Open versus Antireflux Stents for Palliation of Distal Esophageal Carcinoma and Pre-vention of Symptomatic Gastroesophageal Reflux
Effectiveness of Open versus Antireflux Stents for Palliation of Distal Esophageal Carcinoma and Pre-vention of Symptomatic Gastroesophageal Reflux
Hans-Ulrich Laasch | Radiological Society... | 2002
프린트
374
Image-guided Percutaneous Drainage of Tuberculous Ilio-psoas and Spondylodiskitic Abscesses Midterm Results
Image-guided Percutaneous Drainage of Tuberculous Ilio-psoas and Spondylodiskitic Abscesses Midterm Results
Hasan Dinc | Radiological Society... | 2002
프린트
375
Abdominal Aortic Aneurysms Cost-effectiveness of Elective Endovascular and Open Surgical Repair
Abdominal Aortic Aneurysms Cost-effectiveness of Elective Endovascular and Open Surgical Repair
Johanna L. Bosch | Radiological Society... | 2002
프린트
376
Effects of Singlet Oxygen Oxidation on the Flavor and Stability of Vitamins
Effects of Singlet Oxygen Oxidation on the Flavor and Stability of Vitamins
David B. Min | Korean Society of Food Science and Technology | 2002
프린트
377
Effect of Temperature on Viscoelastic Behaviors of Korean Ginseng Extract
Effect of Temperature on Viscoelastic Behaviors of Korean Ginseng Extract
Byoungseung Yoo | Korean Society of Food Science and Technology | 2002
프린트
378
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Relationship between Caking Characteristics Obtained by NMR Techniques and Chemical Compositions of Food Powders
Myong-Soo Chung | Korean Society of Food Science and Technology | 2002
프린트
379
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Analysis of Epoxidised Soybean Oil in Plastic Food Packaging Materials Using Nuclear Magnetic Resonance Spectroscopy
Young Soo Gyoung | Korean Society of Food Science and Technology | 2002
프린트
380
Effect of Carbohydrates on the Antibacterial Activity of Lactococcin K Produced by Lactococcus lactis KCA 2386
Effect of Carbohydrates on the Antibacterial Activity of Lactococcin K Produced by Lactococcus lactis KCA 2386
Seuk-Hyun Ko | Korean Society of Food Science and Technology | 2002
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