본문

  1. Home
213 Results:AA:JUN YU 0.171 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
191
Process Design for the Hot Forging of Asymmetric Rail to Symmetric Rail
Process Design for the Hot Forging of Asymmetric Rail to Symmetric Rail
Hae Yong Cho, Yong Yun, Kim, Ki Joung Lee, Sung H, | 대한기계학회 | 2004 ,
192
Stress-Reducing Effects of Brown Rice Koji
Stress-Reducing Effects of Brown Rice Koji
Geum Seon Lee, Ji Young Choi, Hong Sook Ko, Blend, | Korean Societyof Food Science&Technology | 2006 ,
193
Fuzzy reliability analysis of laminated composites
Fuzzy reliability analysis of laminated composites
Jianqiao Chen, Junhong Wei, Yurong Xu (China), | 국제구조공학회(TECNO-PRESS) | 2006 ,
194
An Orbital Design Method for Satellite Formation Flying
An Orbital Design Method for Satellite Formation Flying
Hai-Ying Cui, Jun-Feng Li, Yun Feng Gao, | 대한기계학회 | 2006 ,
195
Performance of Ceramic Composite Membrane for the Separation of VOCs
Performance of Ceramic Composite Membrane for the Separation of VOCs
Hyun Jong Kim, Jae Chun Yang, Kyeong Taek Jung, Y, | 한국화학공학회 | 2001 ,
196
Effect of Ni₃Al Inclusion on Pore Structure in the Porous Anode for Molten Carbonate Fuel Cell
Effect of Ni₃Al Inclusion on Pore Structure in the Porous Anode for Molten Carbonate Fuel Cell
Yun Sung Kim, Hyun Suk Choo, Min-Cheol Shin, Ming, | 한국화학공학회 | 2000 ,
197
Effects of Kimchi on Stomach and Colon Health of Helicobacter pylori-Infected Volunteers
Effects of Kimchi on Stomach and Colon Health of Helicobacter pylori-Infected Volunteers
Jeung-Ha Kil, Keun-Ok Jung, Hyo-Sun Lee, In-Kyung, | Korean Socity of Food Science&Nutrition | 2004 ,
198
Changes in Functional Constituents of Grape (Vitis vinifera) Seed by Different Heat Pretreatments
Changes in Functional Constituents of Grape (Vitis vinifera) Seed by Different Heat Pretreatments
Ki-Teak Lee, Jun-Young Lee, Yun-Ju Kwon, Feng Yu,, | Korean Socity of Food Science&Nutrition | 2004 ,
199
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Hyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyu, | Korean Socity of Food Science&Nutrition | 2004 ,
200
Structural Changes of the Central State Apparatus in Japan and Korea
Structural Changes of the Central State Apparatus in Japan and Korea
Yong duck Jung, Keunsei Kim, Youngju Kwon, Hwi-mo, | Korean Association for Public Admin. | 2001 ,
처음이전1516171819202122이후마지막