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21
A comparison of Magal's service quality instrument with SERVPERF
A comparison of Magal's service quality instrument with SERVPERF
H. Landrum, | North-Holland | 2007 ,
22
Practical Minimalist Cryptography for RFID Privacy
Practical Minimalist Cryptography for RFID Privacy
Marc Langheinrich, | INST ELEC & ELEC ENGINEERS | 2007 ,
23
New Regressors for the Direct Identification of Tire Deformation in Road Vehicles Via "In-Tire" Accelerometers
New Regressors for the Direct Identification of Tire Deformation in Road Vehicles Via "In-Tire" Accelerometers
Sergio M. Savaresi, | Institute of Electrical and Electronics Engineers | 2008 ,
24
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Effect of Heat Processing on the Chemical Composition of Green Tea Extract
Sang-Hee Kim, | 한국식품과학회 | 2000 ,
25
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Evaluation of Various Combinations of Pork Lean and Water Added on the Physicochemical, Textural and Sensory Characteristics of Low-Fat Sausages
Koo Bok Chin,, | 한국식품과학회 | 2004 ,
26
One any
One any
Ronald W. Langacker, | 한국어학회 | 2003 ,
27
Dynamicity, Fictivity, and Scanning : The Imaginative Basis of Logic and Linguistic Meaning
Dynamicity, Fictivity, and Scanning : The Imaginative Basis of Logic and Linguistic Meaning
Ronald W. Langacker, | 한국어학회 | 2003 ,
28
항산화활성을 나타내는 약용식물 소재 탐색
항산화활성을 나타내는 약용식물 소재 탐색
김은영 ( Kim Eun Yeong ), | 한국식품과학회 | 2004 ,
29
다양한 방법으로 가공처리한 아마란스 가루의 특성
다양한 방법으로 가공처리한 아마란스 가루의 특성
최차란 ( Choe Cha Lan ), | 한국식품과학회 | 2004 ,
30
된장찌개의 가열조리 시 생성되는 향기성분과 관능적 특성
된장찌개의 가열조리 시 생성되는 향기성분과 관능적 특성
주광지 ( Ju Gwang Ji ), | 한국식품과학회 | 2004 ,
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