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11
정보보안 : AAAv6에서의 EAP-TLS 인증모델 성능평가
정보보안 : AAAv6에서의 EAP-TLS 인증모델 성능평가
정윤수 ( Yun Su Jeong ), | 한국정보처리학회 | 2004 ,
12
무선망에서 개선된 ZMHB 알고리즘의 성능 평가
무선망에서 개선된 ZMHB 알고리즘의 성능 평가
권세동 ( Se Dong Kwon ), | 한국정보처리학회 | 2004 ,
13
정보보안 : 침입자 역추적을 위한 TCP 연결 매칭 알고리즘 설계
정보보안 : 침입자 역추적을 위한 TCP 연결 매칭 알고리즘 설계
강형우 ( Hyung Woo Kang ), | 한국정보처리학회 | 2006 ,
14
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Antioxidant Property of Genistein : Inhibitory Effect on HOCI Induced Protein Degradation, DNA Cleavage, and Cell Death
Je-Min Choi, | 한국식품과학회 | 2005 ,
15
Estimation of Shelf Life Distribution of Seasoned Soybean Sprouts Using the Probability of Bacillus cereus Contamination and Growth
Estimation of Shelf Life Distribution of Seasoned Soybean Sprouts Using the Probability of Bacillus cereus Contamination and Growth
Dong Sun Lee, | 한국식품과학회 | 2006 ,
16
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Sung Kwon Ko, | 한국식품과학회 | 2005 ,
17
Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts
Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts
Hyun Ku Kim, | 한국식품과학회 | 2005 ,
18
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Effect of Different Oxygen Permeability Packaging Films on the Quality of Sous-vide Processed Seasoned Spinach Soup
Gi Tae Kim, | 한국식품과학회 | 2003 ,
19
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Effect of Hot Water Treatment on Biochemical Changes in Minimally Processed Onion
Hyun-Hee Lee, | 한국식품과학회 | 2003 ,
20
Antibacterial Activity of Fennel (Foeniculum vulgare Mill.) Seed Essential Oil against the Growth of Streptococcus mutans
Antibacterial Activity of Fennel (Foeniculum vulgare Mill.) Seed Essential Oil against the Growth of Streptococcus mutans
Jae Sung Park, | 한국식품과학회 | 2003 ,
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