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1
Effect of Mixtures of Tween80 and Cellulolytic Enzymes on Nutrient Digestion and Cellulolytic Bacterial Adhesion
Effect of Mixtures of Tween80 and Cellulolytic Enzymes on Nutrient Digestion and Cellulolytic Bacterial Adhesion
Il Hwan Hwang | Il Hwan Hwang | 2008
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2
Yield and species composition of binary mixtures of kura clover with kentucky bluegrass, orchardgrass, or smooth bromegrass
Yield and species composition of binary mixtures of kura clover with kentucky bluegrass, orchardgrass, or smooth bromegrass
B. W. Kim and K. A. Albrecht | B. W. Kim and K. A. Albrecht | 2008
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3
Compressibility and Collapsibility of Coal Fly and Bottom Ash Mixtures
Compressibility and Collapsibility of Coal Fly and Bottom Ash Mixtures
Bumjoo Kim | 대한토목학회 | 2006
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4
Effects of Ensiling Alfalfa with Whole-crop Maize on the Chemical Composition and Nutritive Value of Silage Mixtures
Effects of Ensiling Alfalfa with Whole-crop Maize on the Chemical Composition and Nutritive Value of Silage Mixtures
Durmus Ozturk | Durmus Ozturk | 2006
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5
pH Control for Dyebath Reuse in Dyeing of Polyamide with Binary Mixtures of Acid Dyes
pH Control for Dyebath Reuse in Dyeing of Polyamide with Binary Mixtures of Acid Dyes
Joonseok Koh | 한국섬유공학회 | 2004
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6
Evaluation of the Effect of Aging on Mechanical and Fatigue Properties of Sand Asphalt Mixtures
Evaluation of the Effect of Aging on Mechanical and Fatigue Properties of Sand Asphalt Mixtures
Yong-Rak Kim | 대한토목학회 | 2003
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7
Recycling of Used-Tire in Asphalt Paving Mixtures
Recycling of Used-Tire in Asphalt Paving Mixtures
김낙석 | 경기대학교 | 1996
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8
Electrophoretic Behaviors of α-Lactalbumin and β-Lactoglobulin Mixtures Caused by Heat Treatment
Electrophoretic Behaviors of α-Lactalbumin and β-Lactoglobulin Mixtures Caused by Heat Treatment
You-Ra Lee | You-Ra Lee | 2003
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9
Oh the Identifiability of Finite Mixtures
Oh the Identifiability of Finite Mixtures
Kyung Jo Yun | 경기대학교 | 1999
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10
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Properties of Flours Prepared from Steamed Brown Rice after Soaking and Sprouting and Wheat Flour Mixtures with Them
Myung-Hee Kim | Korean Society of Food Science and Technology | 2003
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