본문

  1. Home
228 Results:AA:B HONG 0.296 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
1
Neutron-Detection Efficiency of Hybrid Resistive Plate Chambers as Estimated by Using the MC50 Cyclotron at KIRAMS
Neutron-Detection Efficiency of Hybrid Resistive Plate Chambers as Estimated by Using the MC50 Cyclotron at KIRAMS
B. Hong, | 한국물리학회 | 2006 ,
2
High-Gain Estimator and Fault-Tolerant Design With Application to a Gas Turbine Dynamic System.
High-Gain Estimator and Fault-Tolerant Design With Application to a Gas Turbine Dynamic System.
Zhiwei Gao, | Institute of Electrical and Electronics Engineers | 2007 ,
3
Disturbance-rejection high-precision motion control of a Stewart platform
Disturbance-rejection high-precision motion control of a Stewart platform
Yu Xin Su, | Institute of Electrical and Electronics Engineers | 2004 ,
4
Stability analysis of networked control systems
Stability analysis of networked control systems
Gregory Walsh, | Institute of Electrical and Electronics Engineers | 2002 ,
5
Performance Analysis of the Distributed Location Management Scheme in Large Mobile Networks : Communication System and Security
Performance Analysis of the Distributed Location Management Scheme in Large Mobile Networks : Communication System and Security
Dong Chun Lee, | 한국정보처리학회 | 2005 ,
6
Hepatopotective Effects of Black Rice on Superoxide Anion Radicals in HepG2 Cells
Hepatopotective Effects of Black Rice on Superoxide Anion Radicals in HepG2 Cells
Sangin Shim, | 한국식품과학회 | 2006 ,
7
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Ju Woon Lee, | 한국식품과학회 | 2005 ,
8
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Sung Kwon Ko, | 한국식품과학회 | 2005 ,
9
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Sun Lim Kim, | 한국식품과학회 | 2005 ,
10
Optimization of Pine Flavor Microencapsulation by Spray Drying
Optimization of Pine Flavor Microencapsulation by Spray Drying
Shin Jo Lee, | 한국식품과학회 | 2005 ,
처음12345678910이후마지막