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1
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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2
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Cleavage Products Formed through Autoxidation of Carotene in Liposomal Suspension
Seon-Jae Kim | Korean Society of Food Science and Technology | 2004
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3
Preparation of High Molecular Weight Poly(methyl methacrylate) with High Yield by Room Temperature Suspension Polymerization of Methyl Methacrylate
Preparation of High Molecular Weight Poly(methyl methacrylate) with High Yield by Room Temperature Suspension Polymerization of Methyl Methacrylate
Won Seok Lyoo | 한국섬유공학회 | 2004
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4
Long-Term Effects of Growth Regulators on Growth and Turnover of Symplastic and Apoplastic Sugars in the Suspension Subculture of Kidney Bean
Long-Term Effects of Growth Regulators on Growth and Turnover of Symplastic and Apoplastic Sugars in the Suspension Subculture of Kidney Bean
Up-Dong Yeo | 한국식물학회 | 2004
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