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29 Results:AA:KYUNG HOON KIM 0.140 sec.
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21
Measurement of the Electron Density Produced by the prepulse in an Experiment of High Energy Proton Beam Generation
Measurement of the Electron Density Produced by the prepulse in an Experiment of High Energy Proton Beam Generation
Tae Moon Jeong, | 한국물리학회 | 2007 ,
22
Development of the Cryostat Vessel for KSTAR Tokamak
Development of the Cryostat Vessel for KSTAR Tokamak
Nam Il Her, | 한국물리학회 | 2006 ,
23
A Study on Development of a Plugging Margin Evaluation Method Taking Into Account the Fouling of Shell-and-Tube Heat Exchangers
A Study on Development of a Plugging Margin Evaluation Method Taking Into Account the Fouling of Shell-and-Tube Heat Exchangers
Kyeong Mo Hwang., | 대한기계학회 | 2006 ,
24
New Sources of Resistance to Gray Leaf Spot (Stemphylium spp.) in Capsicum Peppers
New Sources of Resistance to Gray Leaf Spot (Stemphylium spp.) in Capsicum Peppers
Kim, Byung Soo, | 한국원예학회 | 2006 ,
25
Examination of Gaussian-Type Basis Sets on Alkali Metal Iodides
Examination of Gaussian-Type Basis Sets on Alkali Metal Iodides
Kim Chang Kon, | 대한화학회 | 2006 ,
26
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 ,
27
Effect of Packing Size on Chomatographic Separation of Cetechin Compounds in Green Tea
Effect of Packing Size on Chomatographic Separation of Cetechin Compounds in Green Tea
Ji Hoon Kang, Seung Bum Hong, Jung Il Kim, Sung T, | 한국화학공학회 | 2000 ,
28
Influence of Corrosion Potential and current Density on Polarization Curve Variations using Polycarbonate [Ⅲ]
Influence of Corrosion Potential and current Density on Polarization Curve Variations using Polycarbonate [Ⅲ]
Chil Nam Choi, Hyo Kyung Yang, Sun Kyu Kim, Myung, | The Korean Environmental Sciences Societ | 2000 ,
29
Anti-stress Effect of Artichoke Juice in SD Rats and ICR Mice
Anti-stress Effect of Artichoke Juice in SD Rats and ICR Mice
Blendyl Saguan Tan-Lee, Gu Young Yu, Kyungjae Kim, | Korean Societyof Food Science&Technology | 2004 ,
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