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61
Synthesis, Structure, and Thermal Property of Poly(trimethyl-ene terephthalate-co-trimethylene 2,6-naphthalate) Copolymers
Synthesis, Structure, and Thermal Property of Poly(trimethyl-ene terephthalate-co-trimethylene 2,6-naphthalate) Copolymers
Young Gyu Jeong | 한국섬유공학회 | 2004
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62
Acid-Sensitivity and Physical Properties of Polymethyl-methacrylate and Polyurethane Films Containing Polymeric Styryl Dye
Acid-Sensitivity and Physical Properties of Polymethyl-methacrylate and Polyurethane Films Containing Polymeric Styryl Dye
Jae Whan Cho | 한국섬유공학회 | 2004
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63
Printing Properties of Novel Regenerated Cellulosic Fibers
Printing Properties of Novel Regenerated Cellulosic Fibers
Ik Soo Kim | 한국섬유공학회 | 2004
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64
Morphology and Properties of Polyacrylonitrile, Single Wall Carbon Nanotube Composite Films
Morphology and Properties of Polyacrylonitrile, Single Wall Carbon Nanotube Composite Films
Seong Hoon Kim | 한국섬유공학회 | 2004
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65
Compressive and Flexural Properties of Hemp Fiber Reinforced Concrete
Compressive and Flexural Properties of Hemp Fiber Reinforced Concrete
Zhijian Li | 한국섬유공학회 | 2004
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66
Corporate Tax Avoidenace and the Properties of Corporate Eamings
Corporate Tax Avoidenace and the Properties of Corporate Eamings
George A. Plesko | NATIONAL TAX ASSOCIATION | 2004
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67
Relations of Aggregate Gradations and Physical Properties with Granular Material Anisotropy
Relations of Aggregate Gradations and Physical Properties with Granular Material Anisotropy
Sung-Hee Kim | 대한토목학회 | 2004
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68
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Effect of Setting Temperatures and Time on the Gelation Properties (Suwari and Modori Phenomena) of Surimi from Mechanically Deboned Chicken Meat
Sung Ki Lee | Sung Ki Lee | 2004
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69
Increase in Water Vapor Barrier Property of Biopolymer-based Edible Films and Coatings by Compositing with Lipid Materials
Increase in Water Vapor Barrier Property of Biopolymer-based Edible Films and Coatings by Compositing with Lipid Materials
Jong-Whan Rhim | Korean Society of Food Science and Technology | 2004
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70
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Rheological Properties of Mustard Suspensions Effect of Concentration and Temperature
Chion Kim | Korean Society of Food Science and Technology | 2004
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