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1
Materials Properties of Nickel Electrodeposits as a Function of the Current Density, Duty Cycle, Temperature and pH
Materials Properties of Nickel Electrodeposits as a Function of the Current Density, Duty Cycle, Temperature and pH
Dong-Jin Kim, | 한국부식방식학회(구)한국부식학회 | 2006 ,
2
Galvanic Corrosion between Carbon Steel 1018 and Alloy 600 in Crevice with Boric Acid Solution
Galvanic Corrosion between Carbon Steel 1018 and Alloy 600 in Crevice with Boric Acid Solution
Dong Jin Kim, | 한국부식방식학회(구)한국부식학회 | 2005 ,
3
Material Properties of Ni-P-B Electrodeposits for Steam Generator Tube Repair
Material Properties of Ni-P-B Electrodeposits for Steam Generator Tube Repair
Dong Jin Kim, | 한국부식방식학회(구)한국부식학회 | 2004 ,
4
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 ,
5
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 ,
6
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 ,
7
Phenolic Glycosides Isolated from Safflower(Carthamus tinctorius L.) Seeds Increase the Alkaline Phosphatase(ALP) Activity of Human Osteoblast-like Cells
Phenolic Glycosides Isolated from Safflower(Carthamus tinctorius L.) Seeds Increase the Alkaline Phosphatase(ALP) Activity of Human Osteoblast-like Cells
Dong-Hyun Kim, | 한국식품과학회 | 2006 ,
8
Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation
Modeling Growth Kinetics of Lactic Acid Bacteria for Food Fermentation
Donghwa Chung, | 한국식품과학회 | 2006 ,
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
Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2005 ,
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