본문

  1. Home
189 Results:AA:JIN HO JO 0.406 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
1
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 ,
2
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Skate (Raja flavirostris) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2003 ,
3
Entry Barriers : A Dull-, One-, or Two-Edged Sword for Incumbents? Unraveling the Paradox from a Contingency Perspective
Entry Barriers : A Dull-, One-, or Two-Edged Sword for Incumbents? Unraveling the Paradox from a Contingency Perspective
Jin K. Han, | American Marketing Association | 2001 ,
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
Design of an Image Interpolator for Low Computation Complexity : Multimedia System and Graphics
Design of an Image Interpolator for Low Computation Complexity : Multimedia System and Graphics
Young Hyun Jun, | 한국정보처리학회 | 2006 ,
6
Physical Properties of Irradiated Pectin-based Film and Its Biodegradability by Paenibacillus polymyxa and Pseudomonas aeruginosa
Physical Properties of Irradiated Pectin-based Film and Its Biodegradability by Paenibacillus polymyxa and Pseudomonas aeruginosa
Cheorun Jo, | 한국식품과학회 | 2004 ,
7
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 ,
8
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
So Jung Kim, | 한국식품과학회 | 2005 ,
9
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Jee Young Imm, | 한국식품과학회 | 2005 ,
10
Polyphenolic Compounds from Korean Pear and Their Biological Activities
Polyphenolic Compounds from Korean Pear and Their Biological Activities
Yun Bin Zhang, | 한국식품과학회 | 2003 ,
처음12345678910이후마지막