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91
PDSN 영역내의 여러 RN 간 멀티캐스트 그룹 메커니즘 기반의 Seamless 핸드오프 알고리즘
PDSN 영역내의 여러 RN 간 멀티캐스트 그룹 메커니즘 기반의 Seamless 핸드오프 알고리즘
신동진(Dong Jin Shin), | 한국정보처리학회 | 2002 ,
92
PDSN 간 Seamless 핸드오프 알고리즘에 관한 연구
PDSN 간 Seamless 핸드오프 알고리즘에 관한 연구
신동진(Dong Jin Shin), | 한국정보처리학회 | 2002 ,
93
정보보안 : 커버로스 기반의 효율적인 허가 메커니즘 설계
정보보안 : 커버로스 기반의 효율적인 허가 메커니즘 설계
김은환 ( Eun Hwan Kim ), | 한국정보처리학회 | 2003 ,
94
Two-Dimensional Qualitative Asset Analysis Method based on Business Process-Oriented Asset Evaluation : Communication System and Security
Two-Dimensional Qualitative Asset Analysis Method based on Business Process-Oriented Asset Evaluation : Communication System and Security
Jung Ho Eom, | 한국정보처리학회 | 2005 ,
95
생활무용 참여자의 참여제약에 관한 연구
생활무용 참여자의 참여제약에 관한 연구
김희은 ( Hee Eun Kim ), | 한국여가레크리에이션학회 | 2006 ,
96
Effect of a Functional Food Containing Bacillus polyfermenticus on Dimethylhydrazine-Induced Colon Aberrant Crypt Formation and the Antioxidant System in Fisher 344 Male Rats
Effect of a Functional Food Containing Bacillus polyfermenticus on Dimethylhydrazine-Induced Colon Aberrant Crypt Formation and the Antioxidant System in Fisher 344 Male Rats
Jun-Seok Park, | 한국식품과학회 | 2006 ,
97
The Microbiological Safety Evaluation of Foodservice Facilities and Side Dishes in Elementary Schools and Universities in the Jeolla-do Region
The Microbiological Safety Evaluation of Foodservice Facilities and Side Dishes in Elementary Schools and Universities in the Jeolla-do Region
Byung-Doo Lee, | 한국식품과학회 | 2006 ,
98
Effects of Moisture Content on Non-Fracture Dynamic Properties and Fracture Quality of Pacific Whiting Surimi
Effects of Moisture Content on Non-Fracture Dynamic Properties and Fracture Quality of Pacific Whiting Surimi
Okan Esturk, | 한국식품과학회 | 2006 ,
99
Effect of a Static Magnetic Field on Susceptibility to Ethanol-Induced Hepatic Dysfunction in Rats
Effect of a Static Magnetic Field on Susceptibility to Ethanol-Induced Hepatic Dysfunction in Rats
Kap Joo Park, | 한국식품과학회 | 2006 ,
100
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim, | 한국식품과학회 | 2004 ,
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