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1
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
2
Design and Fabrication of the 0.1 ㎛ Γ-Shaped Gate PHEMT
Design and Fabrication of the 0.1 ㎛ Γ-Shaped Gate PHEMT
Seong Dae Lee, | 한국전자파학회 | 2001 ,
3
Metal concentrations of Chinese herbal medicine products in the United States
Metal concentrations of Chinese herbal medicine products in the United States
Lee , Sun-Dong, | Kyung Hee University Press | 2010 ,
4
CdSe Thin Films Grown by MOCVD Method Using New Single-source Precursors
CdSe Thin Films Grown by MOCVD Method Using New Single-source Precursors
Dong Yock Chae, | 대한화학회 | 2006 ,
5
Selection and Analysis of Genomic Sequence-Derived RNA Motifs Binding to C5 Protein
Selection and Analysis of Genomic Sequence-Derived RNA Motifs Binding to C5 Protein
Kim, Kwang-sun, | 대한화학회 | 2006 ,
6
Preparation of CdS Thin Films through MOCVD Method, Using Cd-S Single-source Precursors
Preparation of CdS Thin Films through MOCVD Method, Using Cd-S Single-source Precursors
Seok Hwan Yoon, | 대한화학회 | 2006 ,
7
In-Situ Size Measurement of Nano-Sized Colloidal Particles
In-Situ Size Measurement of Nano-Sized Colloidal Particles
Jeong-Ah Seo, | 한국물리학회 | 2006 ,
8
InVestigation of Blue Organic Lighe-Emitting Diodes (OLEDs) with Various Hosts
InVestigation of Blue Organic Lighe-Emitting Diodes (OLEDs) with Various Hosts
H. K. Lee, | 한국물리학회 | 2006 ,
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