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121
정보보안 : 인터넷 보안 시뮬레이션을 위한 공격 모델링
정보보안 : 인터넷 보안 시뮬레이션을 위한 공격 모델링
서정국 ( Seo Jeong Gug ), | 한국정보처리학회 | 2004 ,
122
ATM - LAN 에서의 3 계층 가상랜 구성방안
ATM - LAN 에서의 3 계층 가상랜 구성방안
서주연(Ju Yeon Seo), | 한국정보처리학회 | 2001 ,
123
데이터베이스 : 데이터 마이닝 질의 처리를 위한 질의 처리기 설계 및 구현
데이터베이스 : 데이터 마이닝 질의 처리를 위한 질의 처리기 설계 및 구현
김충석(Chung Seok Kim), | 한국정보처리학회 | 2001 ,
124
The Design and Implementation of an Available Bandwidth Measurement Scheme in the K(*)Grid System : Communication System and Security
The Design and Implementation of an Available Bandwidth Measurement Scheme in the K(*)Grid System : Communication System and Security
Seong Il Hahm, | 한국정보처리학회 | 2006 ,
125
Coordination Planning : Applying Control Synthesis Methods for a Class of Distributed Agents
Coordination Planning : Applying Control Synthesis Methods for a Class of Distributed Agents
Kiam Tian Seow, | Institute of Electrical and Electronics Engineers | 2009 ,
126
Adaptive Neural Sliding Mode Control of Nonholonomic Wheeled Mobile Robots With Model Uncertainty
Adaptive Neural Sliding Mode Control of Nonholonomic Wheeled Mobile Robots With Model Uncertainty
Bong Seok Park, | Institute of Electrical and Electronics Engineers | 2009 ,
127
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Storage Quality of ‘Fuyu’ Sweet Persimmon as Influenced by Pretreatment Temperature and Film Packaging
Seonhee Chae, | 한국식품과학회 | 2004 ,
128
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Phenolic Acids and Antioxidant Activities of Wild Ginseng (Panax ginseng C. A. Meyer) Leaves
Ho Moon Seog, | 한국식품과학회 | 2005 ,
129
Distribution of poly-γ-glutamate (γ-PGA) producers in Korean fermented foods, Cheongkukjang, Doenjang, and Kochujang
Distribution of poly-γ-glutamate (γ-PGA) producers in Korean fermented foods, Cheongkukjang, Doenjang, and Kochujang
Seong Eun Kang, | 한국식품과학회 | 2005 ,
130
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Evaluation of Curing and Flavor Ingredients, and Different Cooking Methods on the Product Quality and Flavor Compounds of Low-fat Sausages
Seung Seok Yoo, | 한국식품과학회 | 2005 ,
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