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1
Is Customer Participation in Value Creation a Double-Edged Sword? Evidence from Professional Financial Services Across Cultures
Is Customer Participation in Value Creation a Double-Edged Sword? Evidence from Professional Financial Services Across Cultures
Kimmy Wa Chan, | American Marketing Association | 2010 ,
2
Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches
Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches
Seung-Young Lee, | 한국식품과학회 | 2006 ,
3
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Seonhee Chae, | 한국식품과학회 | 2004 ,
4
Antioxidant Activities of Colored Sweet Potato Cultivars by Plant Parts
Antioxidant Activities of Colored Sweet Potato Cultivars by Plant Parts
Byung-Sik Pyo, | 한국식품과학회 | 2005 ,
5
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Yong Hoon Kim, | 한국식품과학회 | 2003 ,
6
Fibrinolytic Enzyme Production by Bacillus subtilis KH-4 Isolated from Deonjang
Fibrinolytic Enzyme Production by Bacillus subtilis KH-4 Isolated from Deonjang
J-M Kim, | KFN(한국식품영양과학회) | 2002 ,
7
Using the CAM-I Diagnostic to Evaluate Readiness for Target Costing
Using the CAM-I Diagnostic to Evaluate Readiness for Target Costing
Swenson, D. W., | Warren, Gorham and Lamont | 2005 ,
8
Hypoxia-inducible factor-1 is a positive regulator of Sox9 activity in femoral head osteonecrosis
Hypoxia-inducible factor-1 is a positive regulator of Sox9 activity in femoral head osteonecrosis
Zhang, C., | Elsevier Inc | 2011 ,
9
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Oh, J.-H., | 한국식품과학회 | 2007 ,
10
Antioxidant Properties and Quantification of Phenolic Compounds from Safflower (Carthamus tinctorius L.) Seeds
Antioxidant Properties and Quantification of Phenolic Compounds from Safflower (Carthamus tinctorius L.) Seeds
Kim, E.-O., | 한국식품과학회 | 2007 ,
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