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511
Present and Future Vision of Surveying and Geospatial Information System in Korea
Present and Future Vision of Surveying and Geospatial Information System in Korea
Bock-Mo YEU | 한국측량학회 | 2002
печати
512
Reliability Analysis on GFRP Deck for Design Criteria Suggestion
Reliability Analysis on GFRP Deck for Design Criteria Suggestion
Ki-Tae Park | 씨이 | 2004
печати
513
Joint Tenderness, Jaw Opening, Chewing Velocity , and Bite Force in Patients with Temporomandibular Joint Pain and Matched Healthy Control Subjects
Joint Tenderness, Jaw Opening, Chewing Velocity , and Bite Force in Patients with Temporomandibular Joint Pain and Matched Healthy Control Subjects
Ragnheidur Hansdottir | Quintessence Publishing Co, Inc | 2004
печати
514
Randomized controlled trial of prenatal zinc supplementation and fetal bone growth
Randomized controlled trial of prenatal zinc supplementation and fetal bone growth
M Merialdi | Cadmus journal ser | 2004
печати
515
Differential eicosapentaenoic acid elevations and altered cardiovascular disease risk factor responses after supplementation with docosahexaenoic aci
Differential eicosapentaenoic acid elevations and altered cardiovascular disease risk factor responses after supplementation with docosahexaenoic aci
KD Stark | Cadmus journal ser | 2004
печати
516
Too much sugar, too much carbohydrate, or just too much?
Too much sugar, too much carbohydrate, or just too much?
DJA Jenkins | Cadmus journal ser | 2004
печати
517
A Subtheme of Romeo and Juliet heredity
A Subtheme of Romeo and Juliet heredity
이병은 | 한성대학교 | 2004
печати
518
Determination of Dextran in Raw Sugar Process Streams
Determination of Dextran in Raw Sugar Process Streams
Duwoon Kim | Korean Society of Food Science and Technology | 2004
печати
519
Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion
Antimicrobial Activity of Alk(en)yl Sulfides Found in Essential Oils of Garlic and Onion
Jay Wook Kim | Korean Society of Food Science and Technology | 2004
печати
520
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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