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721
Resolution of Third Cranial Nerve Palsy Following Endovascular Treatment of the Posterior Communicating Artery Aneurysm
Resolution of Third Cranial Nerve Palsy Following Endovascular Treatment of the Posterior Communicating Artery Aneurysm
YW Cho | 대한신경외과학회 | 2003
722
Quality and Shelf-life of Vacuum and Aerobic Packed Chevon Patties under Refrigeration
Quality and Shelf-life of Vacuum and Aerobic Packed Chevon Patties under Refrigeration
V.Rajkumar | V.Rajkumar | 2004
723
Nutrient Digestibility of Palm Kernel Cake for Muscovy Ducks
Nutrient Digestibility of Palm Kernel Cake for Muscovy Ducks
M.F.Mustafa | M.F.Mustafa | 2004
724
Effects of Milk Production, Season, Parity abd Lactation Period on Variations of Milk Urea Nitrogen Concentration and Milk Components of Holstein Dai
Effects of Milk Production, Season, Parity abd Lactation Period on Variations of Milk Urea Nitrogen Concentration and Milk Components of Holstein Dai
J.T.Yoon | J.T.Yoon | 2004
725
Estimation of Correlation Coefficients between Histological Parameters and Carcass Traits of Pig Longissimus Dorsi Muscle
Estimation of Correlation Coefficients between Histological Parameters and Carcass Traits of Pig Longissimus Dorsi Muscle
Y.C.Ryu | Y.C.Ryu | 2004
726
Influence of Essential Oil Components on Growth Performance and the Functional Activity of the Pancreas and Small Intestine in Broiler Chickens
Influence of Essential Oil Components on Growth Performance and the Functional Activity of the Pancreas and Small Intestine in Broiler Chickens
I.S.Jang | I.S.Jang | 2004
727
Feed Consumption Pattern of Laying Hens in Relation to Time of Oviposition
Feed Consumption Pattern of Laying Hens in Relation to Time of Oviposition
J.H.Choi | J.H.Choi | 2004
728
김치 유산균으로 제조한 preferment 첨가 수준에 따른 white pan bread의 품질특성
김치 유산균으로 제조한 preferment 첨가 수준에 따른 white pan bread의 품질특성
신언환 | 한국식품과학회 | 2003
729
Genetic Parameter Estimates for Backfat Thickness at Three Different Sites and Growh Rate in Swine
Genetic Parameter Estimates for Backfat Thickness at Three Different Sites and Growh Rate in Swine
J.I.Kim | J.I.Kim | 2004
730
Antioxidant-impregnated Food Packaging Materials for Inhibition of Lipid Oxidation
Antioxidant-impregnated Food Packaging Materials for Inhibition of Lipid Oxidation
Han-Seung Shin | Korean Society of Food Science and Technology | 2004
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