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1
Evaluation of BMI as an Obesity Index for Korean
Evaluation of BMI as an Obesity Index for Korean
YO Kim,SY Lee,SW Kim,KH Kim, | 대한지역사회영양학회 | 2000 ,
2
중소 소프트웨어 기업의 개선 대상 SW 프로세스 선정
중소 소프트웨어 기업의 개선 대상 SW 프로세스 선정
이양규 ( Yang Kyu Lee ), | 한국정보처리학회 | 2002 ,
3
셀 스크리닝 방식에 기반한 ATM Firewall Switch 의 설계
셀 스크리닝 방식에 기반한 ATM Firewall Switch 의 설계
홍승선(Seung S . Hong), | 한국정보처리학회 | 2001 ,
4
Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches
Textural Improvement of Sweet Potato Starch Noodles Prepared without Freezing Using Gums and Other Starches
Seung-Young Lee, | 한국식품과학회 | 2006 ,
5
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Sensory and Physicochemical Properties of Selected Sweetener Blends Containing Polyols
Yong Hoon Kim, | 한국식품과학회 | 2003 ,
6
Quality Bread as Influenced by Sweet Pumpkin Powder
Quality Bread as Influenced by Sweet Pumpkin Powder
Jung-Sang Yoo, | 한국식품영양과학회 | 2006 ,
7
Dynamic Headspace Analysis of Volatile Constituents of Swiss Cheese Whey Protein Concentrate
Dynamic Headspace Analysis of Volatile Constituents of Swiss Cheese Whey Protein Concentrate
E.Y.W. Ha, | KFN(한국식품영양과학회) | 2002 ,
8
SELECTING REVISITED DESTINATIONS
SELECTING REVISITED DESTINATIONS
Hong, S. k., | Pergamon | 2009 ,
9
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Antioxidant Activities of the Ethanol Extract of Hamcho (Salicornia herbacea L.) Cake Prepared by Enzymatic Treatment
Oh, J.-H., | 한국식품과학회 | 2007 ,
10
Antioxidant Properties and Quantification of Phenolic Compounds from Safflower (Carthamus tinctorius L.) Seeds
Antioxidant Properties and Quantification of Phenolic Compounds from Safflower (Carthamus tinctorius L.) Seeds
Kim, E.-O., | 한국식품과학회 | 2007 ,
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