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1
IT valuation in turbulent times
IT valuation in turbulent times
D. Kwon., | ELSEVIER BV | 2006 ,
2
Nondestructive Evaluation of the Characteristics of Degraded Materials Using Backward Radiated Ultrasound
Nondestructive Evaluation of the Characteristics of Degraded Materials Using Backward Radiated Ultrasound
Sung D Kwon,Sung J Song,Dong H Bae,Young Z Lee, | 대한기계학회 | 2002 ,
3
Stability guaranteed control: time domain passivity approach
Stability guaranteed control: time domain passivity approach
Jee-Hwan Ryu, | Institute of Electrical and Electronics Engineers | 2004 ,
4
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 ,
5
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 ,
6
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Uy Dong Sohn, | 한국식품과학회 | 2005 ,
7
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 ,
8
Headspace Analysis for Residual Hexane in Vegetable Oil
Headspace Analysis for Residual Hexane in Vegetable Oil
Chang Hwan Oh, | 한국식품과학회 | 2005 ,
9
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
10
Isolation of Higher Alcohol-Producing Yeast as the Flavor Components and Determination of Optimal Culture Conditions
Isolation of Higher Alcohol-Producing Yeast as the Flavor Components and Determination of Optimal Culture Conditions
Dong Jin Kwon, | 한국식품과학회 | 2005 ,
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