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11
커널 기반 그리드 응용 모니터링 시스템의 개발
커널 기반 그리드 응용 모니터링 시스템의 개발
김태경 ( Tae Kyung Kim ), | 한국정보처리학회 | 2004 ,
12
Two-Dimensional Qualitative Asset Analysis Method based on Business Process-Oriented Asset Evaluation : Communication System and Security
Two-Dimensional Qualitative Asset Analysis Method based on Business Process-Oriented Asset Evaluation : Communication System and Security
Jung Ho Eom, | 한국정보처리학회 | 2005 ,
13
Effect of β-Sitosterol in Liposome Bilayer on the Stabilization of Incorporated Retinol
Effect of β-Sitosterol in Liposome Bilayer on the Stabilization of Incorporated Retinol
Seung Cheol Lee, | 한국식품과학회 | 2005 ,
14
Antioxidant Activity of Partially Purified Extracts Isolated from Bacillus Polyfermenticus SCD Culture
Antioxidant Activity of Partially Purified Extracts Isolated from Bacillus Polyfermenticus SCD Culture
Tae-Hoon Kim, | 한국식품과학회 | 2006 ,
15
Effect of Low Doses of Genistein and Equol on Protein Expression Profile in MCF-7 Cells
Effect of Low Doses of Genistein and Equol on Protein Expression Profile in MCF-7 Cells
Jang Hoon Kim, | 한국식품과학회 | 2005 ,
16
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
17
A Survey of Microbial Levels for Food in Large Markets of Busan
A Survey of Microbial Levels for Food in Large Markets of Busan
Mi Yeon Park, | 한국식품과학회 | 2003 ,
18
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Effects of Enzyme Treatment on the Physical Properties of Microparticulated Soybean Powder
Kyung-Hyung Ku, | 한국식품과학회 | 2002 ,
19
Effects of Water Extracts of Spices on Fermentation and Enzyme Activities of Kimchi
Effects of Water Extracts of Spices on Fermentation and Enzyme Activities of Kimchi
Soon-Dong Kim, | 한국식품과학회 | 2000 ,
20
Effects of Microparticulated Soybean Powder and Its Preparation Condition on Textural Properties of Chundubu
Effects of Microparticulated Soybean Powder and Its Preparation Condition on Textural Properties of Chundubu
Kyung-Hyung Ku, | 한국식품과학회 | 2001 ,
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