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321
Content Diversity of Korean Investigative Televison News Magazines: An Analysis of Major Investigave Reporting Programs
Content Diversity of Korean Investigative Televison News Magazines: An Analysis of Major Investigave Reporting Programs
Kang Hyung-cheol, | Korea Press Foundation(한국언론재단) | 2009 ,
322
Representing Family and Family Relations in East Asian Televison Drama: Hitorical Variations Confucian Cultures
Representing Family and Family Relations in East Asian Televison Drama: Hitorical Variations Confucian Cultures
Kang Myung-koo, | Korea Press Foundation(한국언론재단) | 2009 ,
323
Competition of TV Services and its Implications on Public Interest
Competition of TV Services and its Implications on Public Interest
Kang Tae-young, | Korea Press Foundation(한국언론재단) | 2008 ,
324
20 Years of Democratization and Korean Media : Media Policy of Korea's Past Goverments and News Reporting Practices
20 Years of Democratization and Korean Media : Media Policy of Korea's Past Goverments and News Reporting Practices
Youm Kang-su, | Korea Press Foundation(한국언론재단) | 2007 ,
325
Effects of Language, Age and English Listening Level on Voicing Perception of English Final Stops
Effects of Language, Age and English Listening Level on Voicing Perception of English Final Stops
Kang, Seok-Han, | 한국언어학회 | 2006 ,
326
A Psycholinguistic Study of Korean Vowels : a Markedness Hierarchy in Speech Production
A Psycholinguistic Study of Korean Vowels : a Markedness Hierarchy in Speech Production
Kyung-Shim Kang, | 한국언어학회 | 2006 ,
327
학교 내 종교의 자유와 학생의 인권
학교 내 종교의 자유와 학생의 인권
강의석 ( Eui Seok Kang ), | 민주주의법학연구소 | 2004 ,
328
Carbonic maceration 발효 방법으로 제조된 국내산 포도, Vitis labrusca cultivar. Campbell`s Early의 포도주 특성
Carbonic maceration 발효 방법으로 제조된 국내산 포도, Vitis labrusca cultivar. Campbell`s Early의 포도주 특성
박원목 ( Won Mok Park ), | 한국식품과학회 | 2004 ,
329
감귤의 발효와 발효산물의 기능적 특성
감귤의 발효와 발효산물의 기능적 특성
문상욱 ( Sang Wook Moon ), | 한국식품과학회 | 2004 ,
330
시장성이 없는 품질의 갈변 표고버섯(Lentinus edodes) 추출물의 항산화 활성
시장성이 없는 품질의 갈변 표고버섯(Lentinus edodes) 추출물의 항산화 활성
강미영 ( Mi Young Kang ), | 한국식품과학회 | 2004 ,
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