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1
Comparison on the Histological Terminologies between the Korean veterinary Anatomical Terminology (1993 and 2008) and the Korean Anatomical Terminolo
Comparison on the Histological Terminologies between the Korean veterinary Anatomical Terminology (1993 and 2008) and the Korean Anatomical Terminolo
Dae Joong Kim | Korean Association for Laboratory Animal Science | 2008
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2
Comparison on the Anatomical Terminologies between the Korean Veterinary Anatomical Terminology (1993 and 2008) and the Korean Anatomical Terminology
Comparison on the Anatomical Terminologies between the Korean Veterinary Anatomical Terminology (1993 and 2008) and the Korean Anatomical Terminology
Dae Joong Kim | Korean Association for Laboratory Animal Science | 2008
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3
comparison of the effect of green tea by-product and green tea probiotics on the growth performance, meat quality, and immune response of finishing p
comparison of the effect of green tea by-product and green tea probiotics on the growth performance, meat quality, and immune response of finishing p
S.Y.ko | S.Y.ko | 2008
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4
Comparison of genetic parameter estimates of total sperm cells of boars between rendom regression and multiple trait animal models
Comparison of genetic parameter estimates of total sperm cells of boars between rendom regression and multiple trait animal models
S.-H. oh and M. T. see | S.-H. oh and M. T. see | 2008
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5
Comparison of viability, ATP and in vitro fertilization of boar sperm stored at 4C in the Three different diluents
Comparison of viability, ATP and in vitro fertilization of boar sperm stored at 4C in the Three different diluents
Y. J. Yi | Y. J. Yi | 2008
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6
Comparison of Environmental Stress Tolerance Between Lactobacillus fermentum Strains with High and Low Cell Surface Hydrophobicity
Comparison of Environmental Stress Tolerance Between Lactobacillus fermentum Strains with High and Low Cell Surface Hydrophobicity
Shao-Ji Li | Korean Society of Food Science and Technology | 2008
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7
Comparisons of Handling Practices of Culles Sheep Meat for Production of Mutton Curry
Comparisons of Handling Practices of Culles Sheep Meat for Production of Mutton Curry
S. K. Mendiratta | S. K. Mendiratta | 2008
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8
A comparison and analysis about the space where contrary concept exists in architectural design
A comparison and analysis about the space where contrary concept exists in architectural design
양용기 | 안산1대학 | 2008
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9
Comparison Of Motilit, Acrosome, Viability and ATP of Boar Sperm with or without Cold shock Resistance in Liquid Semen at 17℃ and 4℃, and Frozen-th
Comparison Of Motilit, Acrosome, Viability and ATP of Boar Sperm with or without Cold shock Resistance in Liquid Semen at 17℃ and 4℃, and Frozen-th
Y.J.Yi | Y.J.Yi | 2008
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10
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked B-Vyclodextrin to Regular Cream Cheese
Comparison of Cholesterol-reduced Cream Cheese Manufactured Using Crosslinked B-Vyclodextrin to Regular Cream Cheese
E. M. Han | E. M. Han | 2008
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