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1
Fully booked: ink on paper : design & concepts for new publications[edited by Robert Klanten, Matthias Hübner, and Andrew Losowsky ; preface and chapter introductions by Andrew Losowsky ; interviews and texts by Anna Sinofzik].
Fully booked: ink on paper : design & concepts for new publications[edited by Robert Klanten, Matthias Hübner, and Andrew Losowsky ; preface and chapter introductions by Andrew Losowsky ; interviews and texts by Anna Sinofzik].
Klanten, Robert. | Gestalten | 2013
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일터에서의 마음챙김: 출근 불안증, 무력감, 좌절감을 씻는 사무실 명상법= How we work : live your purpose, reclaim your sanity, and embrace the daily grind
일터에서의 마음챙김: 출근 불안증, 무력감, 좌절감을 씻는 사무실 명상법= How we work : live your purpose, reclaim your sanity, and embrace the daily grind
와이스, 리 | 21세기북스 | 2021
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3
테크 심리학: 200년 기술 발전으로 살펴본 감정의 진화
테크 심리학: 200년 기술 발전으로 살펴본 감정의 진화
페르난데스, 루크 | Being | 2020
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4
변방의 사운드 : 모더니티와 아시안 팝의 전개 1960~2000
변방의 사운드 : 모더니티와 아시안 팝의 전개 1960~2000
성공회대학교동아시아연구소 | 채륜 | 2017
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Effects of Anion Supplementation on Growth Performance, Nutrient Digestibility, Meat Quality and Fecal Noxious Gas Content in Growing-finishing Pigs
Effects of Anion Supplementation on Growth Performance, Nutrient Digestibility, Meat Quality and Fecal Noxious Gas Content in Growing-finishing Pigs
L. Yan | L. Yan | 2010
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Evaluation of Dietary Supplementation of Delta-aminolevulinic Acid and Chito-oligosaccharide on Production Performance, Egg Quality and Hematological
Evaluation of Dietary Supplementation of Delta-aminolevulinic Acid and Chito-oligosaccharide on Production Performance, Egg Quality and Hematological
L. Yan | L. Yan | 2010
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Comparative Effects of Phytase Derived from Escherichia coli and Aspergillus niger in Sixty Eight-week-old Laying Hens Fed Corn-soy Diet
Comparative Effects of Phytase Derived from Escherichia coli and Aspergillus niger in Sixty Eight-week-old Laying Hens Fed Corn-soy Diet
L. Yan | L. Yan | 2009
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Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Amino Acid Substitution of Hypocholesterolemic Peptide Originated from Glycinin Hydrolyzate
Dae Young Kwon | Korean Society of Food Science and Technology | 2002
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