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1
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 ,
2
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Jee-Yeon Kim, | 한국축산식품학회 | 2006 ,
3
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
4
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
5
Development of approximate method for seismic performance evaluation
Development of approximate method for seismic performance evaluation
Sang-Whan Han, | 한국지진공학회 | 2006 ,
6
Strategic Polices for Earthquake Damage Mitigation of Bridges in Korea
Strategic Polices for Earthquake Damage Mitigation of Bridges in Korea
Dong-Ho Ha, | 한국지진공학회 | 2006 ,
7
Verification and Mitigation of Seismic Failure in Concrete Piers under Near-field Earthquakes
Verification and Mitigation of Seismic Failure in Concrete Piers under Near-field Earthquakes
Shoji Ikeda, | 한국지진공학회 | 2006 ,
8
Cost-Effectiveness Based Optimal Design of MR Damper System for Seismic Response Control of Cable-Stayed Bridges
Cost-Effectiveness Based Optimal Design of MR Damper System for Seismic Response Control of Cable-Stayed Bridges
Daegi Hahm, | 한국지진공학회 | 2006 ,
9
고객지향성 확보를 위한 지적행정서비스의 인식차이에 관한 연구 : 지적직 공무원과 주민을 중심으로
고객지향성 확보를 위한 지적행정서비스의 인식차이에 관한 연구 : 지적직 공무원과 주민을 중심으로
오정석(Oh Jung Seok), | 한국지적학회 | 2006 ,
10
GIS를 활용한 지형의 개석도 분석
GIS를 활용한 지형의 개석도 분석
김창환 ( Chang Hwan Kim ), | 한국지형학회 | 2006 ,
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