본문

  1. Home
599 Results:SS:KOREAN 0.221 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
201
Estimation of Vitamin B６ Intake and Major Dietary Sources of Vitamin B６ in Elderly Koreans in the Seoul Area
Estimation of Vitamin B６ Intake and Major Dietary Sources of Vitamin B６ in Elderly Koreans in the Seoul Area
Youn Ok Cho, Mie-Kyung Yun, | Korean Socity of Food Science&Nutrition | 2004 ,
202
Zinc Intake and Status of the Selected Korean Adults
Zinc Intake and Status of the Selected Korean Adults
Soo-Lim Lee, Eun-Hee Kwak, Jin-Sook Yoon, Chong-S, | Korean Socity of Food Science&Nutrition | 2004 ,
203
The Combined Effect of β2- and β3-Adrenergic Receptor Genotypes on Hyperglycemic Risk in the Korean Population
The Combined Effect of β2- and β3-Adrenergic Receptor Genotypes on Hyperglycemic Risk in the Korean Population
Hyun Hee Oh, Kil Soo Kim, Sun Mi Choi, Seung Uoo, | Korean Socity of Food Science&Nutrition | 2004 ,
204
Evaluation of the Korean National Food Composition Tables
Evaluation of the Korean National Food Composition Tables
Hong-Ju Park, Hye-Kyung Chun, Sung-Hyeon Lee, | Korean Socity of Food Science&Nutrition | 2004 ,
205
Zinc Nutritional Status in Korean Adults from Rural, Urban and Metropolitan Areas
Zinc Nutritional Status in Korean Adults from Rural, Urban and Metropolitan Areas
Soo Lim Lee, Eun-Hee Kwak, Jin-Sook Yoon, Chong-S, | Korean Socity of Food Science&Nutrition | 2004 ,
206
The Korean Journal Ecology
The Korean Journal Ecology
한국생태학회, | 한국생태학회:The Ecological Society of Korean | 1977 ,
207
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 ,
208
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Hyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
209
What Explains the Recent Global Competitiveness of the Korean Automotive Industry?
What Explains the Recent Global Competitiveness of the Korean Automotive Industry?
MI KYUNG PAI, | The Korean Economic Association | 2005 ,
210
A Study on the Determinants of Environmental Innovation in Korean Energy Intensive Industry
A Study on the Determinants of Environmental Innovation in Korean Energy Intensive Industry
Yong-Sung Park, | Korean Association for Public Admin. | 2005 ,
처음이전16171819202122232425이후마지막
1
Comparative Korean Studies
국제비교한국학회 [문학, ]
2
Complex Systems Model of South-North Korean Integration
한국체계과학회 [사회과학, ]
3
CURRENT ISSUES IN KOREAN - U . S . RELATIONS
경남대학교 극동문제연구소 [정치학, ]
4
International Journal of Korean History
고려대학교 한국사연구소 [인문, ]
5
International Journal of Korean History
고려대학교 한국사연구소 [, ]
6
International Journal of Korean Unification Studies
통일연구원 [사회, ]
7
International Journal of Korean Unification Studies
통일연구원 [, ]
8
International Journal of Korean Welding Society
대한용접·접합학회 [공학, ]
9
International Journal of Korean Welding Society
대한용접·접합학회 [, ]
10
Jour. Korean Earth Science Society
한국지진연구소 [지학, ]
11
Jour. Korean Inst. Mining Geol.
한국지진연구소 [지학, ]
12
Journal of Contemporary Korean Studies
대한민국역사박물관 [아시아, ]
13
Journal of Korean Academy of Nursing
한국간호과학회 [의학, ]
14
Journal of Korean Academy of Nursing
한국간호과학회 [, ]
15
Journal of Korean Culture
한국어문학국제학술포럼 [어문, ]
16
Journal of Korean Culture
한국어문학국제학술포럼 [, ]
17
Journal of Korean Dental Science
대한치의학회 [의학, ]
18
Journal of korean dental science
대한치의학회 [, ]
19
Journal of Korean Institute of Electrical Engineers
대한전기학회 [공학, ]
20
Journal of Korean Institute of Electrical Engineers
대한전기학회 [, ]