본문

  1. Home
257 Results:AA:G H CHOI 0.203 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
1
The Concept of Hope and Its Relevance to Product Evaluation and Choice
The Concept of Hope and Its Relevance to Product Evaluation and Choice
Deborah J. MacInnis, | American Marketing Association | 2005 ,
2
Promotion of Prescription Drugs and Its Impact on Physicians' Choice Behavior
Promotion of Prescription Drugs and Its Impact on Physicians' Choice Behavior
Füsun F. Gönül, Franklin Carter, | American Marketing Association | 2001 ,
3
The Choice of Sourcing Mechanisms for Business Processes
The Choice of Sourcing Mechanisms for Business Processes
Hüseyin Tanriverdi, | Informs | 2007 ,
4
Facilitating implementation of total quality management through information technology
Facilitating implementation of total quality management through information technology
Grace Au, | North-Holland | 1999 ,
5
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 ,
6
The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream
The Influence of Food Hydrocolloids on Changes in the Physical Properties of Ice Cream
Sung-Hee Park, | 한국식품과학회 | 2006 ,
7
Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous
Improved Astaxanthin Availability due to Drying and Rupturing of the Red Yeast, Xanthophyllomyces dendrorhous
Gil-Hwan An, | 한국식품과학회 | 2006 ,
8
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 ,
9
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
An Approach to Increase Vitamin D2 Level in Doenjang (Fermented Soybean Paste) using Mushrooms
Han Seok Choi, | 한국식품과학회 | 2005 ,
10
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Yun-Kyung Choi, | 한국식품과학회 | 2006 ,
처음12345678910이후마지막