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131
위치인식 이동정보서비스를 위한 프리패칭 방법론
위치인식 이동정보서비스를 위한 프리패칭 방법론
김문자(Moon Ja Kim, | 한국정보처리학회 | 2001 ,
132
뮤사 일러스트레이션의 현대적 조명 - 장식주의의 특성을 중심으로 -
뮤사 일러스트레이션의 현대적 조명 - 장식주의의 특성을 중심으로 -
장은석(Eun Suk Chang), | 한국일러스아트학회 | 2000 ,
133
Clitic Ordering vs. Pro-Drop in Old Russian : An Optimality Theory Approach to The Resolution of a Grammatical Conflict
Clitic Ordering vs. Pro-Drop in Old Russian : An Optimality Theory Approach to The Resolution of a Grammatical Conflict
Suk Hoon Choo, | 한국언어학회 | 2004 ,
134
Essential Morphosyntactic Difference between Prefixes and Suffixes in Russian
Essential Morphosyntactic Difference between Prefixes and Suffixes in Russian
Suk Hoon Choo, | 한국언어학회 | 2006 ,
135
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 ,
136
Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Influence of Commercial Marinades on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Beef Steak
Han Seung Shin, | 한국식품과학회 | 2005 ,
137
Production and Characterization of GABA Rice Yogurt
Production and Characterization of GABA Rice Yogurt
Ki Bum Park, | 한국식품과학회 | 2005 ,
138
Identification, Characteristics, and Growth Inhibition of the Strain Isolated from Spoiled Wet Noodle
Identification, Characteristics, and Growth Inhibition of the Strain Isolated from Spoiled Wet Noodle
Hyeong Hyoi Kim, | 한국식품과학회 | 2005 ,
139
Determination of Total Chiro-inositol Content in Selected Natural Materials and Evaluation of the Antihyperglycemic Effect of Pinitol Isolated from Soybean and Carob
Determination of Total Chiro-inositol Content in Selected Natural Materials and Evaluation of the Antihyperglycemic Effect of Pinitol Isolated from Soybean and Carob
Jung In Kim, | 한국식품과학회 | 2005 ,
140
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Sou Youn Ryn, | 한국식품과학회 | 2005 ,
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