본문

  1. Home
86 Results:AA:KIM HUN 0.249 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
1
Temperature Analysis for the Point-Cell Source in the Vapor Deposition Process
Temperature Analysis for the Point-Cell Source in the Vapor Deposition Process
Jongwook Choi, Sungcho Kim, Hun Jung, | 대한기계학회 | 2004 ,
2
A Comparative Study on Industrial Competitiveness of World Cities
A Comparative Study on Industrial Competitiveness of World Cities
Kim Hun-min, | Korean Association for Public Admin. | 2004 ,
3
Electronic Control of Braking Force Distribution for Vehicles Using a Direct Adaptive Fuzzy Controller
Electronic Control of Braking Force Distribution for Vehicles Using a Direct Adaptive Fuzzy Controller
Seungdae Kim,Hunmo Kim, | 대한기계학회 | 2001 ,
4
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Sejong Oh, | 한국식품과학회 | 2006 ,
5
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Changes of the Binding Abilities of Immunoglobulin G and E on Gamma-Irradiated Ovalbumin by Proteolytic Enzymes
Ju Woon Lee, | 한국식품과학회 | 2005 ,
6
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Jin Hwan Lee, | 한국식품과학회 | 2006 ,
7
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 ,
8
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Variation in Antioxidative Activity of Soybean (Glycine max L.) Varieties with Crop Year and Duration of Storage Time
Sun-Joo Lee, | 한국식품과학회 | 2002 ,
9
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Development of Functional Beverage Using Deer Antler Extract and Its Physiological Activity
Bong Jeun An, | 한국식품과학회 | 2002 ,
10
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Bacteriocin Produced by Lactobacillus acidophilus ATCC 4356 : Characterization and Purification
Kyoung Sik Han, | 한국식품과학회 | 2002 ,
처음123456789이후마지막