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1
Effect of the Mg Content on the Solidification Cracking Susexptibility of the Al-Mg Alloy
Effect of the Mg Content on the Solidification Cracking Susexptibility of the Al-Mg Alloy
J W Yoon, | 대한용접학회 | 2001 ,
2
A Hierarchical Text Rating System for Objectionable Documents : Information System and Multimedia
A Hierarchical Text Rating System for Objectionable Documents : Information System and Multimedia
Chi Yoon Jeong, | 한국정보처리학회 | 2005 ,
3
A Study on the Design of the Monitoring Architecture for Embedded Kernels based on LTT : Computer System and Theory
A Study on the Design of the Monitoring Architecture for Embedded Kernels based on LTT : Computer System and Theory
Ji Hye Bae, | 한국정보처리학회 | 2005 ,
4
A Practical Security Risk Analysis Process and Tool for Information System : Communication System and Security
A Practical Security Risk Analysis Process and Tool for Information System : Communication System and Security
Yoon Jung Chung, | 한국정보처리학회 | 2006 ,
5
Adaptive Neural Sliding Mode Control of Nonholonomic Wheeled Mobile Robots With Model Uncertainty
Adaptive Neural Sliding Mode Control of Nonholonomic Wheeled Mobile Robots With Model Uncertainty
Bong Seok Park, | Institute of Electrical and Electronics Engineers | 2009 ,
6
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Qing Jin, | 한국식품과학회 | 2006 ,
7
Cytotoxic Effects of Extracts from Tremella fuciformis Strain FB001 on the Human Colon Adenocarcinoma Cell Line DLD-1
Cytotoxic Effects of Extracts from Tremella fuciformis Strain FB001 on the Human Colon Adenocarcinoma Cell Line DLD-1
Kyung-Ai Kim, | 한국식품과학회 | 2006 ,
8
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Jong-Kyung Lee, | 한국식품과학회 | 2006 ,
9
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Joo-Hyung Rhee, | 한국식품과학회 | 2004 ,
10
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Ho Moon Seog, | 한국식품과학회 | 2005 ,
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