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421
A review of scour conditions and scour-estimation difficulties for bridge abutments
A review of scour conditions and scour-estimation difficulties for bridge abutments
Robert Ettema,, | 대한토목학회 | 2004 ,
422
COMP-Angiopoietin-1 ameliorates surgery-induced ischemic necrosis of the femoral head in rats
COMP-Angiopoietin-1 ameliorates surgery-induced ischemic necrosis of the femoral head in rats
Park, B. H., | Elsevier Inc | 2009 ,
423
TOURISTS' PERCEPTIONS IN A CLIMATE OF CHANGE:Eroding Destinations
TOURISTS' PERCEPTIONS IN A CLIMATE OF CHANGE:Eroding Destinations
Buzinde, C. N., | Pergamon | 2010 ,
424
스케일러블 비디오 부호화의 개요 및 성능 분석
스케일러블 비디오 부호화의 개요 및 성능 분석
최해철(Haechul Choi),, | 한국방송공학회 | 2007 ,
425
Tapped and nested-allpass delay line을 이용한 잔향특성 개선에 관한 연구
Tapped and nested-allpass delay line을 이용한 잔향특성 개선에 관한 연구
윤재연(Jaeyeun Yoon),, | 한국방송공학회 | 2007 ,
426
Quality Characteristics and Biological Activities of Traditionally Fermented Ginseng Wine
Quality Characteristics and Biological Activities of Traditionally Fermented Ginseng Wine
Yoon, Yoon-Ji,, | 한국식품과학회 | 2007 ,
427
Evaluation of Different Methods of Antioxidant Measurement
Evaluation of Different Methods of Antioxidant Measurement
Yoo, Kyung-Mi,, | 한국식품과학회 | 2007 ,
428
Dynamic Rheological Studies on Mixtures of Hot Pepper-Soybean Paste and Xanthan Gum
Dynamic Rheological Studies on Mixtures of Hot Pepper-Soybean Paste and Xanthan Gum
Choi, S.-J., | 한국식품과학회 | 2007 ,
429
Generation of Sesame Flavor by the Thermal Reaction Technique
Generation of Sesame Flavor by the Thermal Reaction Technique
Yoo, S. S., | 한국식품과학회 | 2007 ,
430
In Situ Detection and Differential Counts of Bifidobacterium spp. Using Bromocresol Green, a pH-dependent Indicator
In Situ Detection and Differential Counts of Bifidobacterium spp. Using Bromocresol Green, a pH-dependent Indicator
Kim, K.-H., | 한국식품과학회 | 2007 ,
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