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171
A Study of a Server Selection Model for Selecting a Replicated Server based on Downstream Measurement in the Server-side : Information System and Application
A Study of a Server Selection Model for Selecting a Replicated Server based on Downstream Measurement in the Server-side : Information System and Application
Seung Hae Kim, | 한국정보처리학회 | 2006 ,
172
무용/동작치료가 정신질환자의 불안에 미치는 영향
무용/동작치료가 정신질환자의 불안에 미치는 영향
이천희, | 한국여가레크리에이션학회 | 2005 ,
173
재미한인의 여가스포츠유형, 자아존중감, 문화동화도의 상관연구
재미한인의 여가스포츠유형, 자아존중감, 문화동화도의 상관연구
홍재승 ( Jae Seung Hong ), | 한국여가레크리에이션학회 | 2006 ,
174
여가스포츠지도자의 커리큐럼모델 적용에 관한 문화기술적 사례연구
여가스포츠지도자의 커리큐럼모델 적용에 관한 문화기술적 사례연구
홍재승 ( Jae Seung Hong ), | 한국여가레크리에이션학회 | 2006 ,
175
On The Syntactic Category Adjective in Korean
On The Syntactic Category Adjective in Korean
Seung Ju Yeo, | 한국언어학회 | 2005 ,
176
Impact of International Information Technology Transfer on National Productivity
Impact of International Information Technology Transfer on National Productivity
Jungsoo Park, | Informs | 2007 ,
177
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 ,
178
Isolation and Characterization of an Immunopotentiating Factor from Lactobacillus plantarum in Kimchi : Assessment of Immunostimulatory Activities
Isolation and Characterization of an Immunopotentiating Factor from Lactobacillus plantarum in Kimchi : Assessment of Immunostimulatory Activities
Jong-Hwa Lee, | 한국식품과학회 | 2006 ,
179
The Chemical Basis of Green Pigment Formation('Greening') in Crushed Garlic(Allium sativum L.)Cloves
The Chemical Basis of Green Pigment Formation('Greening') in Crushed Garlic(Allium sativum L.)Cloves
Eun-Jin Lee, | 한국식품과학회 | 2006 ,
180
Evaluation of pH-sensitive Eudragit E100 Microcapsules Containing Nisin for Controlling the Ripening of Kimchi
Evaluation of pH-sensitive Eudragit E100 Microcapsules Containing Nisin for Controlling the Ripening of Kimchi
Sung Ho Ko, | 한국식품과학회 | 2005 ,
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