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281
철에 노출된 넙치 , Pacalichthys olivaceus 의 혈액화학적 변동
철에 노출된 넙치 , Pacalichthys olivaceus 의 혈액화학적 변동
강주찬(Ju Chan Kang), | 한국어병학회 | 2001 ,
282
식물성 생약재 열수추출물이 어병 원인세균에 대한 항균활성 및 넙치 ( Paralichthys olivaceus ) 식세포의 활성산소 생산에 미치는 in vitro 효과
식물성 생약재 열수추출물이 어병 원인세균에 대한 항균활성 및 넙치 ( Paralichthys olivaceus ) 식세포의 활성산소 생산에 미치는 in vitro 효과
정승희(Sung Hee Jung), | 한국어병학회 | 2001 ,
283
A Study of Channel Brand and Quality of Radio Station
A Study of Channel Brand and Quality of Radio Station
kim Yang-won, | Korea Press Foundation(한국언론재단) | 2009 ,
284
What Does Germanic syntactic Change Tell us About Korean?
What Does Germanic syntactic Change Tell us About Korean?
Sang Hwan Seong, | 한국언어학회 | 2002 ,
285
Media Salience and Dynamic Process of News Frame Changing: Coverage of the Virgini Tech Shootings in KMorea and the U.S
Media Salience and Dynamic Process of News Frame Changing: Coverage of the Virgini Tech Shootings in KMorea and the U.S
Lee wan-soo, | Korea Press Foundation(한국언론재단) | 2008 ,
286
Horizontal Brand Extansions of Terrestrial Broadcasters
Horizontal Brand Extansions of Terrestrial Broadcasters
Chang Bye4ng-hee, | Korea Press Foundation(한국언론재단) | 2008 ,
287
Professionalism of Journalists in the Digital Age : Changing Norms of Journalism in the Age of Internet
Professionalism of Journalists in the Digital Age : Changing Norms of Journalism in the Age of Internet
Park Sung-hee, | Korea Press Foundation(한국언론재단) | 2008 ,
288
Cultural Legitimation Process of Korean Films in 1990s : Structural Change in Cinematic Field and Role of Film Journalism
Cultural Legitimation Process of Korean Films in 1990s : Structural Change in Cinematic Field and Role of Film Journalism
Lee Sang-Gil, | Korea Press Foundation(한국언론재단) | 2007 ,
289
Identification of Irradiated Potato , Sweet Potato and Corn Starches with Viscometric Method
Identification of Irradiated Potato , Sweet Potato and Corn Starches with Viscometric Method
Sang Duk Yi, | 한국식품과학회 | 2000 ,
290
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
Nam Ji Cho, | 한국식품과학회 | 2000 ,
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