본문

  1. Home
294 Results:AA:LEE SH 0.265 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
271
The Self-concept of Koreaa-American University Student Victims of Childhood Physical Abuse
The Self-concept of Koreaa-American University Student Victims of Childhood Physical Abuse
Seung-Hee Lee, | 대한가정학회 | 2006 ,
272
Analysis of Human Head Shapes in the United States
Analysis of Human Head Shapes in the United States
Jin-hee Lee, | 대한가정학회 | 2006 ,
273
Thermal Transient Characteristics of Die Attach in High Power LED Package
Thermal Transient Characteristics of Die Attach in High Power LED Package
Hyun-Ho Kim, Sang-Hyun Choi, Sang-Hyun Shin, Youn, | 한국마이크로전자및 패키징학회 | 2005 ,
274
Improving Sensitivity of SAW-based Pressure Sensor with Metal Ground Shielding over Cavity
Improving Sensitivity of SAW-based Pressure Sensor with Metal Ground Shielding over Cavity
Keekeun Lee, Jeangsu Hwang, Wen Wang, Geunyoung K, | 한국마이크로전자및 패키징학회 | 2005 ,
275
Influence of Polarization Behaviors on the ECM Characteristics of SnPb Solder Alloys in PCB
Influence of Polarization Behaviors on the ECM Characteristics of SnPb Solder Alloys in PCB
Shin Bok Lee, Young Ran Yoo, Ja-Young Jung, Young, | 한국마이크로전자및 패키징학회 | 2005 ,
276
Hollywood Conspiracy about Shakespeare
Hollywood Conspiracy about Shakespeare
Hyon-U Lee, | 한국영어영문학회 | 2003 ,
277
An Optimality-thoeretic Approach to Chain Shifts in Second Language Acquisition
An Optimality-thoeretic Approach to Chain Shifts in Second Language Acquisition
Shinsook Lee, Mi Hui Cho, | 한국영어영문학회 | 2002 ,
278
Do Shareholders Benefit from Merger and Acquisition in U.S Hotel, Restaurant, and Travel Industry?
Do Shareholders Benefit from Merger and Acquisition in U.S Hotel, Restaurant, and Travel Industry?
Hee Young Hurr, Julian Lee, | The Tourism Sciences Society of Korea | 2004 ,
279
Antioxidant and Nicotine Degradation Effects of Medicinal Herbs
Antioxidant and Nicotine Degradation Effects of Medicinal Herbs
Ho-Jae Lee, Sung-Ho Hur, Eui-Cheol Shin, Yang Bon, | Korean Socity of Food Science&Nutrition | 2003 ,
280
Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Textural and Organoleptic Properties of Tofu Manufactured with Micronized Full-fat Soyflour Fortified with Food Ingredients
Jae-Jin Shim, Sam-Pin Lee, | Korean Socity of Food Science&Nutrition | 2003 ,
처음이전2324252627282930이후마지막