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71
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
Identification of Irradiation Treatment of Korean Susam by Using Thermoluminescence (TL) Analysis
In-Duck Choi | Korean Society of Food Science and Technology | 2004
72
Kinematics of the Nonsteady Axi-symmetric Ideal Plastic Flow Process
Kinematics of the Nonsteady Axi-symmetric Ideal Plastic Flow Process
S. Alexandrov | 한국섬유공학회 | 2004
73
A discrete-time Stationary Markov Chain Model for Positioning Idle Vehicles of AGV Systems
A discrete-time Stationary Markov Chain Model for Positioning Idle Vehicles of AGV Systems
김재연 | 동양대학교 | 1996
74
Comarison of the use of body mass index percentiles and percentage of ideal body weight to screen for malnutrition in children with cystic fibrosis
Comarison of the use of body mass index percentiles and percentage of ideal body weight to screen for malnutrition in children with cystic fibrosis
Z Zhang | Cadmus journal ser | 2004
75
Percutaneous Balloon Compression of Trigeminal Gasserian Ganglion for Idiopathic Trigeminal Neuralgia
Percutaneous Balloon Compression of Trigeminal Gasserian Ganglion for Idiopathic Trigeminal Neuralgia
KS Ahn | 대한신경외과학회 | 2004
76
Identification of Muscle Proteins Related to Objective Meat Quality in Korean Native Black Pig
Identification of Muscle Proteins Related to Objective Meat Quality in Korean Native Black Pig
I. H. Hwang | I. H. Hwang | 2004
77
Brand Identity 디자인에 관한 연구
Brand Identity 디자인에 관한 연구
권영수 | 서라벌대학 | 1998
78
Brand Identity 이미지가 소비자 구매행동에 미치는 영향
Brand Identity 이미지가 소비자 구매행동에 미치는 영향
정찬환 | 신성대학 | 1997
79
The Strategies Used in Translating Collocations, Idioms and Fixed Expressions
The Strategies Used in Translating Collocations, Idioms and Fixed Expressions
Andrew White | 인덕대학 | 2004
80
Identification and Probiotic Properties of Lactococcus Iactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Identification and Probiotic Properties of Lactococcus Iactis NK24 Isolated from Jeot-gal, a Korean Fermented Food
Na-Kyoung Lee | Korean Society of Food Science and Technology | 2004
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