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691
The Fatigue Delamination on Laminate Configurations in GFRP of the Prosthetic Foot Keel
The Fatigue Delamination on Laminate Configurations in GFRP of the Prosthetic Foot Keel
김광래 | 인덕대학 | 2004
печати
692
Success or Failure? The Nagamine Symbiotic Housing Estate Development Project
Success or Failure? The Nagamine Symbiotic Housing Estate Development Project
Kyung-Bae Kim | 대한국토 ·도시계획학회 | 2004
печати
693
"Dortmund-projekt" 독일 도르트문트시의 혁신클러스터 조성전략
"Dortmund-projekt" 독일 도르트문트시의 혁신클러스터 조성전략
신동호 | 대한국토·도시계획학회 | 2004
печати
694
Desingn and Development of Security Module for the Secure Transmission of Data Using a Plug-in Program
Desingn and Development of Security Module for the Secure Transmission of Data Using a Plug-in Program
하경주 | 경산대학교 | 1999
печати
695
Turbo Prolog를 이용한 영불기계번역시스템의 설계
Turbo Prolog를 이용한 영불기계번역시스템의 설계
우원택 | 경산대학교 | 1997
печати
696
Probabilistic Integrity Assessment of Axial Flaw in CANDU Pressure Tube
Probabilistic Integrity Assessment of Axial Flaw in CANDU Pressure Tube
Lee Joon-Seong | 경기대학교 부설 산업기술종합연구소 | 2002
печати
697
Investigation of in Cylinder Flow Motion in a Spark Ignition Engine Using Hot Wire Probes
Investigation of in Cylinder Flow Motion in a Spark Ignition Engine Using Hot Wire Probes
한성빈 | 인덕대학 | 1998
печати
698
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
печати
699
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
печати
700
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Changes in Contents of Ginsenosides and Phenolic Compounds in Wild Ginseng Leaves during Tea Processing
Ho-Moon Seog | Korean Society of Food Science and Technology | 2004
печати
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