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1
What Leads to User Acceptance of Digital Libraries?
What Leads to User Acceptance of Digital Libraries?
Thong, J. Y. L., | Association for Computing Machinery | 2004 ,
2
Effects of Tea Constituents on Intracellular Level of the Major Tea Catechin, (-)-Epigallocatechin-3-gallate
Effects of Tea Constituents on Intracellular Level of the Major Tea Catechin, (-)-Epigallocatechin-3-gallate
Hong, J., | 한국식품과학회 | 2007 ,
3
The Multiple Routes of Affective Influences on Consumer Behavior
The Multiple Routes of Affective Influences on Consumer Behavior
Hong, J, | Association for Consumer Research | 2008 ,
4
Life Insurance and Household Consumption
Life Insurance and Household Consumption
Hong, J.H, | American Economic Assn | 2013 ,
5
Beam Comvination Using Stimulatd Brillouin Scattering Phase Conjugate Mirror for Laser Fusion Driver
Beam Comvination Using Stimulatd Brillouin Scattering Phase Conjugate Mirror for Laser Fusion Driver
Hong Jin Kong, | 한국물리학회 | 2006 ,
6
The New Anticorrosive Coating Systems for Ship Hulls
The New Anticorrosive Coating Systems for Ship Hulls
Xiaohong Jin, | 한국부식학회(현)한국부식방식학회 | 2002 ,
7
The Interference Measurement Analysis betweeen 3.412GHz Band Broadcasting System and UWB Wireless Communication System
The Interference Measurement Analysis betweeen 3.412GHz Band Broadcasting System and UWB Wireless Communication System
Hong-Jong Song., | 한국전자파학회 | 2006 ,
8
A Pseudo-Self-Imaging Phenomenon in Multimode Waveguides
A Pseudo-Self-Imaging Phenomenon in Multimode Waveguides
Hong Jong-Kyun, | 한국광학회 | 2006 ,
9
Embedded Real-Time Software Architecture for Unmanned Autonomous Helicopters
Embedded Real-Time Software Architecture for Unmanned Autonomous Helicopters
Won Eui Hong, Jae-Shin Lee, Laxmisha Rai, Soon Ju, | 대한전자공학회 | 2005 ,
10
Indigestible Carbohydrate Contents and Physical Properties of Goami2 harvested at the Maximized Milling Quality
Indigestible Carbohydrate Contents and Physical Properties of Goami2 harvested at the Maximized Milling Quality
In Duck Choi, Jung-Rok Son, Ha-Cheol Hong, Jeom-, | Korean Societyof Food Science&Technology | 2006 ,
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