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461
Predictors of Success for State Vocational Rehabilitation Clients With Traumatic Brain Injury
Predictors of Success for State Vocational Rehabilitation Clients With Traumatic Brain Injury
Brick Johnstome | American academy of | 2003
печати
462
Detrusor and Blood Pressure Responses to Dorsal Penile Nerve Stimulation During Hyperreflexic Contraction of the Bladder in Patients With Cervical Co
Detrusor and Blood Pressure Responses to Dorsal Penile Nerve Stimulation During Hyperreflexic Contraction of the Bladder in Patients With Cervical Co
Young-Hee Lee | American academy of | 2003
печати
463
Cardiovascular and Endocrine Responses During the Cold Pressor Test in Subjects With Cervical Spinal Cord Injuries
Cardiovascular and Endocrine Responses During the Cold Pressor Test in Subjects With Cervical Spinal Cord Injuries
Takashi Mizushima | American academy of | 2003
печати
464
Rectal Pressure Response to a Meal in Patients With High Spinal Cord Injury
Rectal Pressure Response to a Meal in Patients With High Spinal Cord Injury
Susanna A. Walter | American academy of | 2003
печати
465
Value of Semsory Examination in Predicting Bladder Function in Patients With T12-L1 Fractures and Spinal Cord Injury
Value of Semsory Examination in Predicting Bladder Function in Patients With T12-L1 Fractures and Spinal Cord Injury
Brigitte Schurch | American academy of | 2003
печати
466
Band Gap Energy of SrTiO3 Thin Film Prepared by the Liquid Phase Deposition Method
Band Gap Energy of SrTiO3 Thin Film Prepared by the Liquid Phase Deposition Method
Yanfeng Gao | 한국세라믹학회 | 2003
печати
467
Band Gap Energy of SrTiO3 Thin Film Prepared by the Liquid Phase Deposition Method
Band Gap Energy of SrTiO3 Thin Film Prepared by the Liquid Phase Deposition Method
Yanfeng Gao | 한국세라믹학회 | 2003
печати
468
The Effect of Pre-wilting and Incorporation of Maize Meal on the Fermentation of Bana Grass Silage
The Effect of Pre-wilting and Incorporation of Maize Meal on the Fermentation of Bana Grass Silage
G. J. Manyawu | G. J. Manyawu | 2003
печати
469
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung-Hee Kim | Korean Society of Food Science and Technology | 2003
печати
470
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sunghyun Shon | Korean Society of Food Science and Technology | 2003
печати
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