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1
Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
Analysis of Volatile Compounds in Bulgogi Prepared by Different Heating Procedures
In Hee Cho, | 한국식품과학회 | 2005 ,
2
Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)
Comparison of Volatile Components in Fresh and Dried Red Peppers (Capsicum annuum L.)
Hae Roung Jun, | 한국식품과학회 | 2005 ,
3
Analysis of Volatile Compounds in Bulgogi
Analysis of Volatile Compounds in Bulgogi
In Hee Cho, | 한국식품과학회 | 2002 ,
4
Measurement of Isomeric Cross-Section Ratios for the 45Sc(γ,n)44m.gSc, natTi(γ, χ)44m.gSc, 103Rh(γ,4n)99m,gRh, and natFe(γ, χ)52m,gMn Reactions Induced by 65-MeV Bremsstrahlung
Measurement of Isomeric Cross-Section Ratios for the 45Sc(γ,n)44m.gSc, natTi(γ, χ)44m.gSc, 103Rh(γ,4n)99m,gRh, and natFe(γ, χ)52m,gMn Reactions Induced by 65-MeV Bremsstrahlung
Van Do Nguyen, | 한국물리학회 | 2007 ,
5
Measurements of Neutron and Photon distributions by Using an Activation Eechnique at the Pohang Nertron Facility
Measurements of Neutron and Photon distributions by Using an Activation Eechnique at the Pohang Nertron Facility
Van Do Nguyen, | 한국물리학회 | 2006 ,
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