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1
디지털 인문학과 근대한국학: 디지털의 눈으로 한국학을 읽다= Digital humanities and modern Korean studies : methods of Korean studies in the digital age
디지털 인문학과 근대한국학: 디지털의 눈으로 한국학을 읽다= Digital humanities and modern Korean studies : methods of Korean studies in the digital age
연세대 | 소명출판 | 2020
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2
Introduction to display engineering
Introduction to display engineering
이준신 | 이준신 | 2019
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3
메이즈 러너 - [DVD 자료] : 데스 큐어
메이즈 러너 - [DVD 자료] : 데스 큐어
볼, 웨스 | 20세기폭스 | 2018
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4
Determination of Critical Nitrogen Concentration and Dilution Curve for Rice Growth
Determination of Critical Nitrogen Concentration and Dilution Curve for Rice Growth
Ri-Xian Cui | The Korean Society of Crop Science | 2001
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5
Expression of the Tobacco Mosaic Virus Movement Protein Alters Starch Accmulation in Nicotiana benthamiana
Expression of the Tobacco Mosaic Virus Movement Protein Alters Starch Accmulation in Nicotiana benthamiana
Zheng Lu Jin | 한국식물학회 | 2002
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6
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Irradiation Effects on Kinetics and Nitrosation of Volatile N-Nitrosamine in Different Solvent Systems
Hyun-Joo Ahn | Korean Society of Food Science and Technology | 2002
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7
ENTRAINMENT OF SEDIMENT PARTICLES FROM SCOUR HOLE BY TURBLENT VORTICES DOWNSTREAM OF HYDRAULIC STRUCTURE
ENTRAINMENT OF SEDIMENT PARTICLES FROM SCOUR HOLE BY TURBLENT VORTICES DOWNSTREAM OF HYDRAULIC STRUCTURE
Jin Hong Kim | 한국 수자원학회 | 2001
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8
Expressed Sequence Tags and mRNA Expression Levels of Tagged cDNAs from Watermelon Anthers and Developing Seeds
Expressed Sequence Tags and mRNA Expression Levels of Tagged cDNAs from Watermelon Anthers and Developing Seeds
Joonyul Kim | 한국식물학회 | 2001
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9
Formation of Metal Complex in a Poly(hydroxamic acid) Resin Bead
Formation of Metal Complex in a Poly(hydroxamic acid) Resin Bead
Tack Seung Lee | 한국섬유공학회 | 2001
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10
Research Articles, Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO2 Production of Bottled Kimchi
Research Articles, Effect of Fill Weight and Initial Vacuum on Fermentation Rate and CO2 Production of Bottled Kimchi
Dong-Hyuk Shin | Korean Society of Food Science and Technology | 2001
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