본문

  1. Home
9 Results:SS:PRODUCTS 0.78 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
1
A Critique of the Environmental Green Concept in the view of representative issues for products : Usage, Aesthetics in product design, Manufacturing, and Products' price-
A Critique of the Environmental Green Concept in the view of representative issues for products : Usage, Aesthetics in product design, Manufacturing, and Products' price-
Ryu Seung ho, | 한국디자인학회 | 2006 ,
2
An Evaluation of Malaysian Consumers' Perceptions Towards Products Made in Korea : An Asia Pacific Marketing Perspective
An Evaluation of Malaysian Consumers' Perceptions Towards Products Made in Korea : An Asia Pacific Marketing Perspective
Sohail, M. Sadiq, | 한국마케팅과학회 | 2006 ,
3
Product specification management in collavorative NPD : An investigation of provlems and good practices in electronics industry
Product specification management in collavorative NPD : An investigation of provlems and good practices in electronics industry
Lam, Ping-Kit, | 한국품질경영학회 | 2006 ,
4
Trading Blocs and U.S. Wood Products Exports : An Application of Gravity Model
Trading Blocs and U.S. Wood Products Exports : An Application of Gravity Model
Kang Myeongjoo, | 국제지역학회 | 2006 ,
5
Characterization of Thermal Products of Alpha-Tocopherol
Characterization of Thermal Products of Alpha-Tocopherol
Hae Young Chung, | Korean Socity of Food Science&Nutrition | 2004 ,
6
Bioavailability of Lycopene from Tomato Products
Bioavailability of Lycopene from Tomato Products
John Shi, Laura MacNaughton, Yukio Kakuda, Willia, | Korean Socity of Food Science&Nutrition | 2004 ,
7
The UHT Processing of Non-Viscous Liquid Products
The UHT Processing of Non-Viscous Liquid Products
Rakesh K. Singh, Jun Ho Lee, | 한국산업식품공학회 | 2002 ,
8
Manufacturing of Low Lipid Meat Products Using Supercritical Carbon Dioxide Extraction
Manufacturing of Low Lipid Meat Products Using Supercritical Carbon Dioxide Extraction
Young An Kwon, | 한국산업식품공학회 | 2001 ,
9
Glycine과 Glucose의 Maillard Reaction Products에 의한 토란의 효소적 갈변 저해
Glycine과 Glucose의 Maillard Reaction Products에 의한 토란의 효소적 갈변 저해
이민영, 이민경, 김춘영, | 한국식품영양과학회 | 2004 ,
처음1마지막
1
Consumer Product Safety Review
Superintendent of Documents [, ]
2
Journal of Asian Natural Products Research
Taylor & Francis Ltd [, ]
3
Natural Product Sciences
한국생약학회 [의학, ]
4
Rock Products
Primedia Business Magazines & Media Inc. [, ]
5
The 3rd International Symposium on Forest Products Industry in the 21st Century
한국목재공학회 [제조업, ]