본문

  1. Home
1000 Results:AA:S H KIM 0.437 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
11
Phase Transformation and Microstructural Features of NiAl/Ni₃Al Two-Phase Alloys Containing Ternary Elements
Phase Transformation and Microstructural Features of NiAl/Ni₃Al Two-Phase Alloys Containing Ternary Elements
S.H. Song, S.H. Kim, Y.H. Hong, | 대한금속.재료학회 | 2004 ,
12
Development of Nutrition Education Materials for Prevention and Management of Diabetes Mellitus for Older Adults
Development of Nutrition Education Materials for Prevention and Management of Diabetes Mellitus for Older Adults
K Kim,H Kang,Y Ahn,SH Kim, | 대한지역사회영양학회 | 2002 ,
13
Precipitation of the Icosahedral Phase in Amorphous Zr65Cu17.5-x Al7.5Ni10Agx (x=0, 2.5, 5, 7.5 and 10) Alloys
Precipitation of the Icosahedral Phase in Amorphous Zr65Cu17.5-x Al7.5Ni10Agx (x=0, 2.5, 5, 7.5 and 10) Alloys
J.K.Lee,S.H.Kim,W.T.Kim, | 대한금속.재료학회 | 2001 ,
14
스트립캐스팅 공정에 의하여 제조된 AISI 304 스테인리스 스틸의 잔류 델타페라이트 분해 속도
스트립캐스팅 공정에 의하여 제조된 AISI 304 스테인리스 스틸의 잔류 델타페라이트 분해 속도
S.H.Kim,H.K.Moon,T.W.Kang, | 대한금속.재료학회 | 2002 ,
15
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Jee-Yeon Kim, | 한국축산식품학회 | 2006 ,
16
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
17
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
18
Effects of Dietary Supplemental Megazone(R) on Growth Performance, Nutrients Digestibility, Blood Characteristics, Meat Quality and Carcass Traits in Weaning-to-Finishing Pigs
Effects of Dietary Supplemental Megazone(R) on Growth Performance, Nutrients Digestibility, Blood Characteristics, Meat Quality and Carcass Traits in Weaning-to-Finishing Pigs
Y. H. Kim , Y. Wang, | 한국축산식품학회 | 2006 ,
19
Pay What You Want : A New Participative Pricing Mechanism
Pay What You Want : A New Participative Pricing Mechanism
Ju-Young Kim, | American Marketing Association | 2009 ,
20
Is Customer Participation in Value Creation a Double-Edged Sword? Evidence from Professional Financial Services Across Cultures
Is Customer Participation in Value Creation a Double-Edged Sword? Evidence from Professional Financial Services Across Cultures
Kimmy Wa Chan, | American Marketing Association | 2010 ,
처음이전12345678910이후마지막