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1
Evolving a Holistic Design Process of Experiential Design
Evolving a Holistic Design Process of Experiential Design
Lee Ji-Hyun, | 한국디자인학회 | 2007 ,
2
A Color Coordination Support System based on Color Image
A Color Coordination Support System based on Color Image
Lee Ji Hyun, | 한국디자인학회 | 2006 ,
3
Protective Effect of Acanthopanax senticosus Extract on Alloxan-induced $eta$-cell Damage
Protective Effect of Acanthopanax senticosus Extract on Alloxan-induced $eta$-cell Damage
Hye-Won Rho, | 한국식품영양과학회 | 2005 ,
4
Changes in Level of Several Functional Components and ACE-Inhibitory Activity in Developing Soybean Seeds
Changes in Level of Several Functional Components and ACE-Inhibitory Activity in Developing Soybean Seeds
Woo-Jin Jun, | 한국작물학회 | 2006 ,
5
Reduction of Egg White Allergenicity in Cake using Ionizing Radiation
Reduction of Egg White Allergenicity in Cake using Ionizing Radiation
Ju-Woon Lee, Jae-Hun Kim, Ji-Hyun Seo, Chen-Jei K, | 한국푹산식품학회 | 2005 ,
6
Optimization of the Production of Fibrinolytic Enzyme from Bacillus firmus NA-1 in Fermented Soybeans
Optimization of the Production of Fibrinolytic Enzyme from Bacillus firmus NA-1 in Fermented Soybeans
Ji Hyun Seo, Sam-Pin Lee, | Korean Socity of Food Science&Nutrition | 2004 ,
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