본문

  1. Home
205 Results:AA:D LIM 0.295 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
21
정보통신 : 블루투스 장치 간의 평균 흡수를 줄이기 위한 트리 스캐터넷 형성 알고리즘
정보통신 : 블루투스 장치 간의 평균 흡수를 줄이기 위한 트리 스캐터넷 형성 알고리즘
강승호 ( Seung Ho Kang ), | 한국정보처리학회 | 2004 ,
22
Providing Decisional Guidance for Multicriteria Decision Making in Groups
Providing Decisional Guidance for Multicriteria Decision Making in Groups
Moez Limayem, | Informs | 2000 ,
23
Internet anxiety: An empirical study of the effects of personality, beliefs, and social support
Internet anxiety: An empirical study of the effects of personality, beliefs, and social support
J.B. Thatcher, | North-Holland | 2007 ,
24
Formation Tracking Control of Unicycle-Type Mobile Robots With Limited Sensing Ranges
Formation Tracking Control of Unicycle-Type Mobile Robots With Limited Sensing Ranges
Khac Duc Do, | Institute of Electrical and Electronics Engineers | 2008 ,
25
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Hyejeong Yun, | 한국식품과학회 | 2006 ,
26
Effect of Gamma Irradiation on Microbiological Media for Cultivation and Isolation of Food Microorganisms
Effect of Gamma Irradiation on Microbiological Media for Cultivation and Isolation of Food Microorganisms
Dong-Ho Kim, | 한국식품과학회 | 2004 ,
27
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Antiplatelet Activity of Gallic Acid and Methyl Gallate
Mi-Youn Lim, | 한국식품과학회 | 2004 ,
28
Characterization of Lactobacillus cellobiosus D37 Isolated from Soybean Paste as a Probiotic with Anti-Cancer and Antimicrobial Properties
Characterization of Lactobacillus cellobiosus D37 Isolated from Soybean Paste as a Probiotic with Anti-Cancer and Antimicrobial Properties
Sung-Mee Lim, | 한국식품과학회 | 2006 ,
29
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
30
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Effect of Sugar Type on Rheological Properties of High-methoxly Pectin Gels
Byoung Seung Yoo, | 한국식품과학회 | 2003 ,
처음이전12345678910이후마지막