본문

통합검색

  1. Home
  2. 자료검색
  3. 통합검색
2000 Results:SS:PRO 1.484 sec.
RSS 
다국어입력
 상세검색
 신착검색
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
선택출력 선택엑셀내보내기
561
Agrobacterium-Mediated Trandformation System for Large-Scale Producion of Transgenic Chinese Cabbage(Brassica rapa L. ssp. pekinensis) Plants for Ins
Agrobacterium-Mediated Trandformation System for Large-Scale Producion of Transgenic Chinese Cabbage(Brassica rapa L. ssp. pekinensis) Plants for Ins
Mi-Kyung Lee | 한국식물학회 | 2004
프린트
562
Progress And Chaos
Progress And Chaos
Alexand J. Groth Ph. D. | 경희대학교출판국 | 1982
프린트
563
京畿農業硏究. 第6輯 = Agricultural research report of Kyonggi provincial office of rural development
京畿農業硏究. 第6輯 = Agricultural research report of Kyonggi provincial office of rural development
권규칠 | 京畿道 農村振興院 | 1992
프린트
564
(Easy guide)SCJP dump : sun certified Java programmer
(Easy guide)SCJP dump : sun certified Java programmer
한동호 | 영진닷컴 | 2003
프린트
딸림정보
딸림정보
모체등록번호 딸림등록번호 서명 별치기호 자료상태 소장처
C111855 C111855 (Easy guide)SCJP dump CD 대출가능 연속간행물실
0111856 C111856 (Easy guide)SCJP dump CD 대출가능 연속간행물실
565
경기민속지 = Ethnographies in Kyonggi province. 7 : 구비전승 편
경기민속지 = Ethnographies in Kyonggi province. 7 : 구비전승 편
경기도박물관 | 경기도박물관 | 2004
프린트
566
Effect of Carbon and Nitrogen Sources on Cell Growth and Halotolerant Alkaline Protease Production in Halomonas marisflava Isolated from Salt-ferment
Effect of Carbon and Nitrogen Sources on Cell Growth and Halotolerant Alkaline Protease Production in Halomonas marisflava Isolated from Salt-ferment
Dong Chung Kim | Korean Society of Food Science and Technology | 2004
프린트
567
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Determination of Biogenic Amines in Kimchi, Korean Traditional Fermented Vegetable Products
Jae-Hyung Mah | Korean Society of Food Science and Technology | 2004
프린트
568
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Joo-Hyung Rhee | Korean Society of Food Science and Technology | 2004
프린트
569
Effects of Capsaicin on the Growth and Ethanol Production of Zyogsaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Effects of Capsaicin on the Growth and Ethanol Production of Zyogsaccharomyces rouxii KFY80 Isolated from Gochujang (Fermented Hot Pepper Paste)
Nam-Soon Oh | Korean Society of Food Science and Technology | 2004
프린트
570
Optimization of Extraction Conditions on Physicochemical Properties of Extracts from Stem Barks of Kalopanax pictus
Optimization of Extraction Conditions on Physicochemical Properties of Extracts from Stem Barks of Kalopanax pictus
Yong-Jin Jeong | Korean Society of Food Science and Technology | 2004
프린트
처음이전52535455565758596061이후마지막