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41
RSM을 적용한 관능 특성에 따른 Rye Bread의 최적 Formulas에 대한 연구
RSM을 적용한 관능 특성에 따른 Rye Bread의 최적 Formulas에 대한 연구
권경순 | 한국식품영양학회 | 2004
프린트
42
A Case of the Simultaneous Occurrence of Spontaneous Regression and De Novo Formation of the Intracranial Aneurysms
A Case of the Simultaneous Occurrence of Spontaneous Regression and De Novo Formation of the Intracranial Aneurysms
HS Kim | 대한신경외과학회 | 2004
프린트
43
감광성 Poly[N-(formyloxyphenyl)maleimide] 고분자의 합성과 감광 특성
감광성 Poly[N-(formyloxyphenyl)maleimide] 고분자의 합성과 감광 특성
김상민 | 신성대학 | 1999
프린트
44
Serratia marcescens Acetolactate Forming Enzyme의 아미노산 서열 분석과 Tryptic Peptide에 관한 연구
Serratia marcescens Acetolactate Forming Enzyme의 아미노산 서열 분석과 Tryptic Peptide에 관한 연구
최병범 | 신흥대학 | 1997
프린트
45
Ultimate Strength Formulation for Ship's Grillages under Combined Loadings
Ultimate Strength Formulation for Ship's Grillages under Combined Loadings
조상래 | 울산대학교 | 2000
프린트
46
Direct Adventitious Shoot Formation on Seedling Radicles in Seed Cultures of Strawberry
Direct Adventitious Shoot Formation on Seedling Radicles in Seed Cultures of Strawberry
Daniel S. Kirschbaum | 한국식물학회 | 2004
프린트
47
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Measurements of Deodorizing Activities of the Beverage Formulated with Green Tea Extract, Champignon Extract and Cyclodextrin
Inwook Choi | Korean Society of Food Science and Technology | 2004
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48
Thd Effect of Protein Source and Formaldehyde Treatment on Growth and Carcass Composition of Awassi Lambs
Thd Effect of Protein Source and Formaldehyde Treatment on Growth and Carcass Composition of Awassi Lambs
A. Y. Abdullah | A. Y. Abdullah | 2004
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49
The Effect of Pine Needle Powder on AOM-induced Colon Aberrant Crypt Formation and Antioxidant System in Fisher 344 Male Rats
The Effect of Pine Needle Powder on AOM-induced Colon Aberrant Crypt Formation and Antioxidant System in Fisher 344 Male Rats
Eunju Park | 한국영양학회지 | 2004
프린트
50
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Seon-Jae Kim | Korean Society of Food Science and Technology | 2004
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