본문

5 Results:SS:MINIMALLY 0.93 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
검색결과에 원하는 자료가 없을 경우 희망도서신청이 가능합니다. 희망도서신청 바로가기
Selected Print Select Export to Excel
1
The Minimally Conscious State and Recovery Potential A Follow-Up Study 2 to 5 Years After Traumatic Brain Injury
The Minimally Conscious State and Recovery Potential A Follow-Up Study 2 to 5 Years After Traumatic Brain Injury
Michele H. Lammi | American Congress of Rehabilitation Medicine | 2005
печати
2
이산화염소 및 citric acid 처리가 minimally processed and refrigerated (MPR) salad의 미생물학적 안전성 및 품질에 미치는 영향
이산화염소 및 citric acid 처리가 minimally processed and refrigerated (MPR) salad의 미생물학적 안전성 및 품질에 미치는 영향
염형준 | 한국식품과학회 | 2005
печати
3
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Effects of Anti-browning Agents on the Quality of Minimally Processed Apple Cubes
Li Zuo | Korean Society of Food Science and Technology | 2004
печати
4
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Hyun-Hee Lee | Korean Society of Food Science and Technology | 2003
печати
5
Assessment of Command - Following in Minimally Conscious Brain Injured Patients
Assessment of Command - Following in Minimally Conscious Brain Injured Patients
John Whyte | American academy of | 1999
печати
처음1마지막