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461
Scenario-based 3D objects synthesizing system design
Scenario-based 3D objects synthesizing system design
Nam Ji-Seung, | 한국정보처리학회 | 2006 ,
462
Server selection schemes considering node status for a fault-tolerant steaming
Server selection schemes considering node status for a fault-tolerant steaming
Kim Hyunjoo, | 한국정보처리학회 | 2006 ,
463
Analysis of Korean Infertile Males by PDMS Microchip Gel Electrophoresis
Analysis of Korean Infertile Males by PDMS Microchip Gel Electrophoresis
Kang Chungmu, | 대한화학회 | 2006 ,
464
Electrical Characteristics of Single-silicon TFT Structure with Symmetric Dual-gate for Kink Effect Suppression
Electrical Characteristics of Single-silicon TFT Structure with Symmetric Dual-gate for Kink Effect Suppression
Ey Goo Kang, | 한국전기전자재료학회 | 2006 ,
465
Accurate Extraction of Crosstalk Induced Dynamic Variation of Coupling Capacitance for Interconnect Lines of CMOSFETs
Accurate Extraction of Crosstalk Induced Dynamic Variation of Coupling Capacitance for Interconnect Lines of CMOSFETs
Yong Goo-Kim, Hee-Hwan Ji, Hyung Sun Yoon, Sung H, | 대한전자공학회 | 2004 ,
466
LC Aligning Properties for Homeotropic Alignment of NLC on the SiOх Thin Film as Incident Angle of Electron Beam Evaporation Angle
LC Aligning Properties for Homeotropic Alignment of NLC on the SiOх Thin Film as Incident Angle of Electron Beam Evaporation Angle
Jong-Hwan Kim, | 한국전기전자재료학회 | 2007 ,
467
Trade-off Characteristic between Gate Length Margin and Hot Carrier Lifetime by Considering ESD on NMOSFETs of Submicron Technology
Trade-off Characteristic between Gate Length Margin and Hot Carrier Lifetime by Considering ESD on NMOSFETs of Submicron Technology
Bong-Kyu Joung, | 한국전기전자재료학회 | 2007 ,
468
Hepatoprotective Effects of Waxy Brown Rice Fermented with Agrocybe cylindracea
Hepatoprotective Effects of Waxy Brown Rice Fermented with Agrocybe cylindracea
Jong-Suk Lee, Kyung-A Lee, Han-Sup Kim, Sung-Moo, | Korean Societyof Food Science&Technology | 2006 ,
469
Probiotic Properties of Lactobacillus plantarum NK181 Isolated from Jeotgal, a Korean Fermented Food
Probiotic Properties of Lactobacillus plantarum NK181 Isolated from Jeotgal, a Korean Fermented Food
Na-Kyoung Lee, Hyoun-Wook Kim, Hyo-Ihl Chang, Che, | Korean Societyof Food Science&Technology | 2006 ,
470
Natural Antioxidants to Improve Stability of Refined Anchovy Oil against Oxidation
Natural Antioxidants to Improve Stability of Refined Anchovy Oil against Oxidation
D.C.Park, H.S. Jr. H. Lee, J.J. Kim, Y.M.Jeong, Y, | Korean Societyof Food Science&Technology | 2006 ,
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