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351
A Comparative Study of Japanese Passive And Korean Passive
A Comparative Study of Japanese Passive And Korean Passive
Nam Sun Song, | 한국언어학회 | 2002 ,
352
On the Expression of "Imminence" In Korean
On the Expression of "Imminence" In Korean
Nam Kil Kim, | 한국언어학회 | 2002 ,
353
방송사에 대한 상호관계 인식이 방송사에 대한 태도형성에 미치는 영향: 지상파 방송사를 중심으로
방송사에 대한 상호관계 인식이 방송사에 대한 태도형성에 미치는 영향: 지상파 방송사를 중심으로
강남준 ( Nam Jun Kang ), | 한국언론학회 | 2005 ,
354
어린이의 인터넷,컴퓨터게임 몰입에 미치는 자기통제성의 매개 역할과 어머니의 개방적 커뮤니케이션의 영향
어린이의 인터넷,컴퓨터게임 몰입에 미치는 자기통제성의 매개 역할과 어머니의 개방적 커뮤니케이션의 영향
나은영 ( Eun Yeong Na ) ,, | 한국언론학회 | 2006 ,
355
주류 유통 개선방안 : -도,소매기구를 중심으로-
주류 유통 개선방안 : -도,소매기구를 중심으로-
전영길 ( Young Gil Jeon ) ,, | 한국식품유통학회 | 2004 ,
356
Korean Culture Market Opening and Its Implications on Audience Welfare
Korean Culture Market Opening and Its Implications on Audience Welfare
Lee Nam-pyo, | Korea Press Foundation(한국언론재단) | 2007 ,
357
Changes in Goverment-Press Relationship Reflected in Reporting Practices Since 1987 Democratization : A Case of the Blue House Reporters
Changes in Goverment-Press Relationship Reflected in Reporting Practices Since 1987 Democratization : A Case of the Blue House Reporters
Nam Jae-II, | Korea Press Foundation(한국언론재단) | 2007 ,
358
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
Nam Ji Cho, | 한국식품과학회 | 2000 ,
359
Enhancement of Solubility of Bacillus macerans Cyclodextrin Glucanotrans - ferase By Thioredoxin Fusion
Enhancement of Solubility of Bacillus macerans Cyclodextrin Glucanotrans - ferase By Thioredoxin Fusion
Nam Soo Han, | 한국식품과학회 | 1999 ,
360
Effects of Specific Growth Rate on Production of Bacillus licheniformis Maltogenic Amylase in Recombinant escherichia coli
Effects of Specific Growth Rate on Production of Bacillus licheniformis Maltogenic Amylase in Recombinant escherichia coli
Myoung Dong Kim, | 한국식품과학회 | 1999 ,
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