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1
Electrical Investigation of LIGA-Processed Gas Electron Multiplies
Electrical Investigation of LIGA-Processed Gas Electron Multiplies
Ho Kyung Kim, | 한국물리학회 | 2006 ,
2
High-Temperature Rupture of 5083-A1 Alloy under Multiaxial Stress States
High-Temperature Rupture of 5083-A1 Alloy under Multiaxial Stress States
Ho-Kyung Kim, Duk-Kyu Chun, Sung-Hoon Kim, | 대한기계학회 | 2005 ,
3
Fatigue Crack Growth Behavior in Ultrafine Grained Low Carbon Steel
Fatigue Crack Growth Behavior in Ultrafine Grained Low Carbon Steel
Ho-Kyung Kim,Muyng-Il Choi,Chin-Sung Chung,Dong-H, | 대한기계학회 | 2002 ,
4
Two-Dimensional Qualitative Asset Analysis Method based on Business Process-Oriented Asset Evaluation : Communication System and Security
Two-Dimensional Qualitative Asset Analysis Method based on Business Process-Oriented Asset Evaluation : Communication System and Security
Jung Ho Eom, | 한국정보처리학회 | 2005 ,
5
Characterization of a New Leuconostoc Species Isolated from Fresh Garlic
Characterization of a New Leuconostoc Species Isolated from Fresh Garlic
Sehi Lee, | 한국식품과학회 | 2005 ,
6
Effect of Low Doses of Genistein and Equol on Protein Expression Profile in MCF-7 Cells
Effect of Low Doses of Genistein and Equol on Protein Expression Profile in MCF-7 Cells
Jang Hoon Kim, | 한국식품과학회 | 2005 ,
7
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
8
Polyphenolic Compounds and Superoxide Radical Scavenging Activity of Moru-Ju
Polyphenolic Compounds and Superoxide Radical Scavenging Activity of Moru-Ju
Kyung Hee Koh, | 한국식품과학회 | 2003 ,
9
Distribution of Isoflavones and Coumestrol in Legumes and Their Products Consumed in Korea
Distribution of Isoflavones and Coumestrol in Legumes and Their Products Consumed in Korea
Min Jeong Kim, | 한국식품과학회 | 2003 ,
10
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung Hee Lee, | 한국식품과학회 | 2003 ,
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