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1
Effect of the Reaction Bath Temperature in a Fixed-bed Reactor for Oxidation of o-Xylene over V₂O５/TiO₂Catalysts
Effect of the Reaction Bath Temperature in a Fixed-bed Reactor for Oxidation of o-Xylene over V₂O５/TiO₂Catalysts
Yeung-Ho Park, Seung Jun Kim, Shin Choon Kang, | 한국화학공학회 | 2000 ,
2
Distribution of Nutrients in Dae-Cheong Reservoir Sediment
Distribution of Nutrients in Dae-Cheong Reservoir Sediment
Jong Yeon Hwang, Eui Jung Han, Tae Keun Kim, Shin, | The Korean Environmental Sciences Societ | 1998 ,
3
Cavitation Mode Analysis of Pump Inducer
Cavitation Mode Analysis of Pump Inducer
Seungbae Lee,Keun-Hwa Jung,Jin-Hwa Kim,Shin-Hyoun, | 대한기계학회 | 2002 ,
4
Gasoline Spray Characteristics Impinging onto the Wall Surface in SUction Air Flow
Gasoline Spray Characteristics Impinging onto the Wall Surface in SUction Air Flow
Won-Tae Kim,Shin-Jae Kang, | 대한기계학회 | 2000 ,
5
Reconfigurable flight control system design using adaptive neural networks
Reconfigurable flight control system design using adaptive neural networks
Dong-Ho Shin, | Institute of Electrical and Electronics Engineers | 2004 ,
6
Effects of electromagnetic interference on controller-computer upsets and system stability
Effects of electromagnetic interference on controller-computer upsets and system stability
Hagbae Kim, | Institute of Electrical and Electronics Engineers | 2000 ,
7
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Cheol-Seung Hwang, | 한국식품과학회 | 2004 ,
8
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Donghwa Chung, | 한국식품과학회 | 2005 ,
9
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Sung Won Choi, | 한국식품과학회 | 2005 ,
10
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Chang-Won Ahn, | 한국식품과학회 | 2006 ,
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