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1
Design, Construction and Performance of A Removable Soil Nailing System
Design, Construction and Performance of A Removable Soil Nailing System
Hong Taek Kim, | 한국지반공학회 | 2000 ,
2
Effects of Ethylacetate Fraction of Persimmon Leaves on Experimentally-induced Gastric Mucosal Damage and Gastric Ulcers in Rats
Effects of Ethylacetate Fraction of Persimmon Leaves on Experimentally-induced Gastric Mucosal Damage and Gastric Ulcers in Rats
Myung-Hee Choo, | 한국식품영양과학회 | 2000 ,
3
Characterization of Antioxidant Potential of a Methanolic Extract and Its Fractions of Highbush Blueberry (Vaccinium corymbosum L.)
Characterization of Antioxidant Potential of a Methanolic Extract and Its Fractions of Highbush Blueberry (Vaccinium corymbosum L.)
Mahinda Senevirathne, | 한국식품영양과학회 | 2005 ,
4
기능성 MA 필름으로 포장한 이집트산 토마토의 신선도
기능성 MA 필름으로 포장한 이집트산 토마토의 신선도
박형우 ( Hyung Woo Park ), | 한국포장학회 | 2006 ,
5
Characterization of Albino Tobaccos (Nicotiana tabacum L.) Derived from Leaf Blade-Segments Cultured in vitro
Characterization of Albino Tobaccos (Nicotiana tabacum L.) Derived from Leaf Blade-Segments Cultured in vitro
Chang Hyu Bae, | 한국식물학회 | 1999 ,
6
Metathesis: Revisited
Metathesis: Revisited
Myung Sook Kim, | 한국영어영문학회 | 2004 ,
7
Classification of Microarray Gene Expression Data by Multiblock Dimension Reduction
Classification of Microarray Gene Expression Data by Multiblock Dimension Reduction
Mira Oh, | 한국통계학회 | 2006 ,
8
Prediction of MTBF Using the Modulated Power Law Process
Prediction of MTBF Using the Modulated Power Law Process
Myung Hwan Na, | 한국데이터정보과학회 | 2007 ,
9
Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi
Calcium Lactate Treatment after Salting of Chinese Cabbage Improves Firmness and Shelf-life of Kimchi
Myung Ye Lee, Soon-Dong Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
10
N-Nitrosamine Concentrations in Fish Distributed in a Domestic Market
N-Nitrosamine Concentrations in Fish Distributed in a Domestic Market
Myung Cheol Oh, Chang-Kyung Oh, Soo-Hyun Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
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