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1
Characteristics of Wave Exciting Forces on a Very Large Floating Structure with Submerged-Plate
Characteristics of Wave Exciting Forces on a Very Large Floating Structure with Submerged-Plate
Sang-Min Lee, Chun-Beom Hong, | 대한기계학회 | 2005 ,
2
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
3
Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle
Relationships between Myosin Light Chain Isoforms, Muscle Fiber Characteristics, and Meat Quality Traits in Porcine Longissimus Muscle
Young Min Choi, | 한국식품과학회 | 2005 ,
4
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
The Protective Effects of Isoflavone Extracted from Soybean Paste in Free Radical Initiator Treated Rats
Hye Young Nam, | 한국식품과학회 | 2005 ,
5
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
6
Effect of the Coating on the Structure and Optical Properties of GaN Nanowires
Effect of the Coating on the Structure and Optical Properties of GaN Nanowires
Jong Soo Lee, | 한국전기전자재료학회 | 2005 ,
7
Structural and Optoelectronic Properties of SnO2 Nanowires
Structural and Optoelectronic Properties of SnO2 Nanowires
Jong Soo Lee, | 한국전기전자재료학회 | 2005 ,
8
Polyunsaturated/saturated Fatty Acid Ratios and Antioxidant Supplementation under the Control of Dietary Peroxidizability Index Value: Impact on Serum Lipid Profiles in Young and Adult Rats
Polyunsaturated/saturated Fatty Acid Ratios and Antioxidant Supplementation under the Control of Dietary Peroxidizability Index Value: Impact on Serum Lipid Profiles in Young and Adult Rats
Min Jeong Kang, | 한국영양학회 | 2005 ,
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