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161
Image Reconstruction of Dispersed Phases in DCHXs
Image Reconstruction of Dispersed Phases in DCHXs
Won Gee Chun, | 한국에너지공학회 | 2001 ,
162
The Measurement of Web-Customer Satisfaction : An Expectation and Disconfirmation Approach
The Measurement of Web-Customer Satisfaction : An Expectation and Disconfirmation Approach
Vicki McKinney, | Informs | 2002 ,
163
Determinants of adoption of mobile games under mobile broadband wireless access environment
Determinants of adoption of mobile games under mobile broadband wireless access environment
I. Ha, | North-Holland | 2007 ,
164
Requirements-driven data engineering
Requirements-driven data engineering
Peter Aiken, | North-Holland | 1999 ,
165
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 ,
166
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Effect of Lactic Acid Bacteria on D- and L-Lactic Acid Contents of Kimchi
Qing Jin, | 한국식품과학회 | 2006 ,
167
Cytotoxic Effects of Extracts from Tremella fuciformis Strain FB001 on the Human Colon Adenocarcinoma Cell Line DLD-1
Cytotoxic Effects of Extracts from Tremella fuciformis Strain FB001 on the Human Colon Adenocarcinoma Cell Line DLD-1
Kyung-Ai Kim, | 한국식품과학회 | 2006 ,
168
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Effect of Diluent Salt Concentration and pH on the Enumeration of Vibrio parahaemolyticus by Direct Plating on Selective Agar
Jong-Kyung Lee, | 한국식품과학회 | 2006 ,
169
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Isolation of Bacillus subtilis Producing the Cheongkukjang with Reduced Off-flavor by Suppressing the Growth of Bacteria Causing Off-flavor
Joo-Hyung Rhee, | 한국식품과학회 | 2004 ,
170
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Conditions at Various Temperatures
Comparison of Growth and Survival Kinetics of Salmonella typhimurium and Campylobacter jejuni on Cooked Chicken Breast Stored under Aerobic Conditions at Various Temperatures
Candace N. Burnette, | 한국식품과학회 | 2004 ,
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