본문

  1. Home
1000 Results:AA:SHIN Y 0.831 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
411
Identification of differentially expressed genes between osteoblasts and osteocytes
Identification of differentially expressed genes between osteoblasts and osteocytes
Paic, F., | Elsevier Inc | 2009 ,
412
New empirical method to estimate the depth of progressive replacement
New empirical method to estimate the depth of progressive replacement
Soo Sam Kim,, | 대한토목학회 | 2004 ,
413
Direct healthcare costs of hip, vertebral, and non-hip, non-vertebral fractures
Direct healthcare costs of hip, vertebral, and non-hip, non-vertebral fractures
Shi, N., | Elsevier Inc | 2009 ,
414
Wnt inhibitory factor (WIF)-1 inhibits osteoblastic differentiation in mouse embryonic mesenchymal cells
Wnt inhibitory factor (WIF)-1 inhibits osteoblastic differentiation in mouse embryonic mesenchymal cells
Cho, S. W., | Elsevier Inc | 2009 ,
415
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Kim, T. H., | Elsevier Inc | 2009 ,
416
사례 분석을 통한 방송콘텐츠 OSMU의 고찰
사례 분석을 통한 방송콘텐츠 OSMU의 고찰
조성룡(SeongRyong Cho),, | 한국방송공학회 | 2007 ,
417
Fermented Peel of Citrus sunki Hort. ex Tanaka Promotes Ethanol Metabolism and Suppresses Body Fat Accumulation
Fermented Peel of Citrus sunki Hort. ex Tanaka Promotes Ethanol Metabolism and Suppresses Body Fat Accumulation
Cui, Zhi-Gang,, | 한국식품과학회 | 2007 ,
418
Analysis of Ginsenoside Composition of Woods-grown Ginseng Roots
Analysis of Ginsenoside Composition of Woods-grown Ginseng Roots
Han, Sung-Tai,, | 한국식품과학회 | 2007 ,
419
Structural and Physiological Characteristics of Rhamnogalacturonan II from Fruit Wines
Structural and Physiological Characteristics of Rhamnogalacturonan II from Fruit Wines
Park, So-Yeon,, | 한국식품과학회 | 2007 ,
420
Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot
Effect of Irradiation on the Microbial Content of Ready-to-Use Cooked Carrot
Byun, M.-W., | 한국식품과학회 | 2007 ,
처음이전37383940414243444546이후마지막