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1
Thalamotomy without Microelectrode Recording
Thalamotomy without Microelectrode Recording
SH Jeon | 대한신경외과학회 | 2005
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2
Democracy and Social Change in South Korea
Democracy and Social Change in South Korea
윤종빈, | Purungil Books | 2020
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3
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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4
시조, 서정시로 새기다 = Encounters with the Korean lyrical spirit : an anthology of Sijo
시조, 서정시로 새기다 = Encounters with the Korean lyrical spirit : an anthology of Sijo
맹사성 | 아시아 | 2019
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5
논어 : 세상을 바꾸는 것은 사랑이다
논어 : 세상을 바꾸는 것은 사랑이다
신정근 | 한길사 | 2012
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6
An Investigation of the Health Foods and Supplements Intake and Its Associated Factors in Middle, Old Aged Adults Living in Seoul and Gyeong-Ki Area
An Investigation of the Health Foods and Supplements Intake and Its Associated Factors in Middle, Old Aged Adults Living in Seoul and Gyeong-Ki Area
Jeong-Min Shin | American Physical Therapy Association | 2005
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7
A Case of Large Foramen Magnum Schwannoma
A Case of Large Foramen Magnum Schwannoma
JH Jeon | 대한신경외과학회 | 2004
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8
A Study on the Seasonal Comparison of Dry Matter Intake, Digestibility, Nitrogen Balance and Feeding Behavior in Spotted Deer (Cervus nippon) Fed For
A Study on the Seasonal Comparison of Dry Matter Intake, Digestibility, Nitrogen Balance and Feeding Behavior in Spotted Deer (Cervus nippon) Fed For
S. H. Moon | S. H. Moon | 2004
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9
Voluntary Intake, Digestibility and Nitrogen Balance in Spotted Deer (Cervus nippon) Fed Forest By-product Silage, Oak Leaf Hay and Commercial Mixed
Voluntary Intake, Digestibility and Nitrogen Balance in Spotted Deer (Cervus nippon) Fed Forest By-product Silage, Oak Leaf Hay and Commercial Mixed
B. T. Jeon | B. T. Jeon | 2003
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10
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Volatile Flavor Components of Kochujang Prepared with Aspergillus oryzae, Bacillus licheniformis and Saccharomyces rouxii
Sunghyun Shon | Korean Society of Food Science and Technology | 2003
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