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71
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
печати
72
Compressive and Flexural Properties of Hemp Fiber Reinforced Concrete
Compressive and Flexural Properties of Hemp Fiber Reinforced Concrete
Zhijian Li | 한국섬유공학회 | 2004
печати
73
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
печати
74
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
печати
75
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
печати
76
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
77
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
78
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Physical and Cooking Properties of Restructured Grain Extruded from Selected Cereal and Legume Flours
Young-Tack Lee | Korean Society of Food Science and Technology | 2004
печати
79
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Purification of Phosvitin from Egg Yolk and Determination of Its Physicochemical Properties
Inwook Choi | Korean Society of Food Science and Technology | 2004
печати
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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