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341
Analysis of saturated porous media using arbitrary Lagrangian Eulerian method,3 : numerical examples
Analysis of saturated porous media using arbitrary Lagrangian Eulerian method,3 : numerical examples
Taehyo Park,, | 대한토목학회 | 2005 ,
342
COMP-Ang1, a chimeric form of Angiopoietin 1, enhances BMP2-induced osteoblast differentiation and bone formation
COMP-Ang1, a chimeric form of Angiopoietin 1, enhances BMP2-induced osteoblast differentiation and bone formation
Jeong, B. C., | Elsevier Inc | 2010 ,
343
Changes in beta-Cryptoxanthin Content of Setoka Fruits Ripened in Greenhouse Cultivation
Changes in beta-Cryptoxanthin Content of Setoka Fruits Ripened in Greenhouse Cultivation
Kim, Yu-Wang,, | 한국식품과학회 | 2007 ,
344
Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles
Comparison of Physicochemical Properties of Korean and Australian Wheat Flours Used to Make Korean Salted Noodles
Kim, In-Sook,, | 한국식품과학회 | 2007 ,
345
Effects of Chronic Chitosan Salt Supplementation on Blood Pressure, Plasma Component, and Lipid Profile in Healthy Male and Female Adults
Effects of Chronic Chitosan Salt Supplementation on Blood Pressure, Plasma Component, and Lipid Profile in Healthy Male and Female Adults
Kim, Hag-Lyeol,, | 한국식품과학회 | 2007 ,
346
Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products
Natural Occurring Levels of Citrinin and Monacolin K in Korean Monascus Fermentation Products
Kim, H.-J., | 한국식품과학회 | 2007 ,
347
Identification of Phenolic Compounds and Antioxidant Effects from the Exudate of Germinating Peanut (Arachis hypogaea)
Identification of Phenolic Compounds and Antioxidant Effects from the Exudate of Germinating Peanut (Arachis hypogaea)
Lee, J. H., | 한국식품과학회 | 2007 ,
348
실정말기의 이세물어 주석의 전개양상 -이조파구주를 중심으로-
실정말기의 이세물어 주석의 전개양상 -이조파구주를 중심으로-
김인숙 ( Im Sook Kim ), | 한국일어일문학회 | 2004 ,
349
觀念指示用法におけるコ,ソ,アについて -韓國語との對照という觀点から-
觀念指示用法におけるコ,ソ,アについて -韓國語との對照という觀点から-
김원일 ( Won Il Kim ), | 한국일어일문학회 | 2005 ,
350
評價に用いられた「も」の配慮機能
評價に用いられた「も」の配慮機能
김옥임 ( Ock Im Kim ), | 한국일어일문학회 | 2006 ,
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