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51
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Hyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyu, | Korean Socity of Food Science&Nutrition | 2004 ,
52
Shelf Life Determination of Precooked Frozen Meat Dumplings
Shelf Life Determination of Precooked Frozen Meat Dumplings
Young-Chun Lee, Hyung- Sub Yang, Dong-Ho Kim, | 한국산업식품공학회 | 2002 ,
53
Location Recognition And Quality Evaluation of Bundle of the Dried Tobacco Leaves via Color Computer Vision
Location Recognition And Quality Evaluation of Bundle of the Dried Tobacco Leaves via Color Computer Vision
C. H. Lee, H. Hwang, | 한국산업식품공학회 | 2001 ,
54
버지니아 울프, 1-2. : 존재의 순간들, 광기를 넘어서
버지니아 울프, 1-2. : 존재의 순간들, 광기를 넘어서
Lee, Hermione, 840.99-L478버 | 책세상 | 2001 840.99-L478버,
55
Removal of Linear Alkylbenzenesulfonate by Fenton's Oxidants and Coagulation
Removal of Linear Alkylbenzenesulfonate by Fenton's Oxidants and Coagulation
Hwan Lee,Yoon Jin Lee,Hea Tae Kim, | 대한위생학회 | 2001 ,
56
Wind Flow Over Sinusoidal Hilly Obstacles Located In a Uniform Flow
Wind Flow Over Sinusoidal Hilly Obstacles Located In a Uniform Flow
Sang-Joon Lee, Hee-Chang Lim and Ki-Chul Park (Ko, | 국제구조공학회 | 2002 ,
57
Chemical thermodynamics for metals and materials
Chemical thermodynamics for metals and materials
Lee, Hae-Geon, 431.69-L478c | Imperial college press | 1999 431.69-L478c,
58
The politics of the Chinese cultural revolution : a case study
The politics of the Chinese cultural revolution : a case study
Lee, Hong Yung, 340.912-L478p | University of California Press | 1978 340.912-L478p,
59
Knocking on the door of the futrue
Knocking on the door of the futrue
Lee, Dong Goon., 331.5412-L477kk | WTB Media | 2020 331.5412-L477kk,
60
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
K. Ohba, | 한국축산식품학회 | 2006 ,
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