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41
Lumbar Posture, Should It, and Can It, Be Modified? A Study of Passive Tissue Stiffness and Lumbar Position During Activities of Daily Living
Lumbar Posture, Should It, and Can It, Be Modified? A Study of Passive Tissue Stiffness and Lumbar Position During Activities of Daily Living
Joan P Scannell | American Physical Therapy Association | 2003
42
Effect of Annealing on Pasting Properties and Gel Hardness of Mung Bean Starch
Effect of Annealing on Pasting Properties and Gel Hardness of Mung Bean Starch
Jeong-In Yoon | Korean Society of Food Science and Technology | 2003
43
Because of the Risk of Developing Heterotopic Ossification, Are Passive Range of Motion Exercises Contraindicated Following Traumatic Injuries?
Because of the Risk of Developing Heterotopic Ossification, Are Passive Range of Motion Exercises Contraindicated Following Traumatic Injuries?
David A Scalzitti | American Physical Therapy Association | 2003
44
비균질 Pasternak 지반 위에 놓인 면내력을 받는 후판의 진동해석
비균질 Pasternak 지반 위에 놓인 면내력을 받는 후판의 진동해석
이용수 | 한국강구조학회 | 2003
45
The Fluidity of Cement Pastes with Fly Ashes Containing a Lot of Unburned Carbon
The Fluidity of Cement Pastes with Fly Ashes Containing a Lot of Unburned Carbon
Seung-Heun Lee | 한국세라믹학회 | 2003
46
Past and Present Definitions of the Energy and Protein Requirements of Ruminants
Past and Present Definitions of the Energy and Protein Requirements of Ruminants
J. L. Corbett | J. L. Corbett | 2003
47
Pastry 마가린 함량과 적층 수가 puff pastry의 텍스쳐 및 색도에 미치는 영향
Pastry 마가린 함량과 적층 수가 puff pastry의 텍스쳐 및 색도에 미치는 영향
한장호 | 한장호 | 2002
48
Changes in Paste Viscosity of Corn Starch Extrudates by Moisture and Post-Extrusion Variables
Changes in Paste Viscosity of Corn Starch Extrudates by Moisture and Post-Extrusion Variables
Gi Chan Yoo | Korean Society of Food Science and Technology | 2002
49
Predicting N-alkane Concentration in Pastures and Deer Faeces for Dietary Composition and Digestibility Measurement Using Near Infrared Spectroscopy
Predicting N-alkane Concentration in Pastures and Deer Faeces for Dietary Composition and Digestibility Measurement Using Near Infrared Spectroscopy
Y. J. Ru | Y. J. Ru | 2002
50
Characteristics of Taste Components of Commercial Soybean Paste
Characteristics of Taste Components of Commercial Soybean Paste
Hae-Kyong Park | Korean Society of Food Science and Technology | 2002
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