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11
A Study on the Design of Electromagneric Valve Actuator for VVT Engine
A Study on the Design of Electromagneric Valve Actuator for VVT Engine
Seung-hyun Park,Dojoong Kim,Byungohk Rhee,Jaisuk, | 대한기계학회 | 2003 ,
12
Synthesis of Yttrium Barium Copper Oxide-0.325Ag Supercondeuctors Via Intermediate Precursor With Overall Composition Y:Ba:Cu:O=1:2:3:y,y>7 Preoduced by High-Energy Attrition Milling
Synthesis of Yttrium Barium Copper Oxide-0.325Ag Supercondeuctors Via Intermediate Precursor With Overall Composition Y:Ba:Cu:O=1:2:3:y,y>7 Preoduced by High-Energy Attrition Milling
Haigun Lee, Haiwoong Park,Dokyol Lee, | 대한금속.재료학회 | 2000 ,
13
A scheduling method for network-based control systems
A scheduling method for network-based control systems
Hong Seong Park, | Institute of Electrical and Electronics Engineers | 2002 ,
14
Design of a NAND Flash Memory File System to Improve System Boot Time : Computer System and Theory
Design of a NAND Flash Memory File System to Improve System Boot Time : Computer System and Theory
Song Hwa Park, | 한국정보처리학회 | 2006 ,
15
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Sejong Oh, | 한국식품과학회 | 2006 ,
16
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Hyejeong Yun, | 한국식품과학회 | 2006 ,
17
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Comparison of Major Nutrients and Mineral Contents in Genetically Modified Herbicide-tolerant Red Pepper and Its Parental Cultivars
Sung-Hyeon Lee, | 한국식품과학회 | 2004 ,
18
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Mi-Youn Lim, | 한국식품과학회 | 2004 ,
19
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Joo-Hyung Rhee, | 한국식품과학회 | 2004 ,
20
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Donghwa Chung, | 한국식품과학회 | 2005 ,
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