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471
Performance of a Medium Tall Building Supported by a Floating Foundation on the Nakdong River Deltaic Deposit
Performance of a Medium Tall Building Supported by a Floating Foundation on the Nakdong River Deltaic Deposit
S. G. Chung,, | 대한토목학회 | 2005 ,
472
Potential roles of growth factor PDGF-BB in the bony repair of injured growth plate
Potential roles of growth factor PDGF-BB in the bony repair of injured growth plate
Chung, R., | Elsevier Inc | 2009 ,
473
GROUP PACKAGE TOUR LEADER'S INTRINSIC RISKS
GROUP PACKAGE TOUR LEADER'S INTRINSIC RISKS
Wang, K. C., | Pergamon | 2010 ,
474
Comparison of Gamma Irradiation and Sodium Hypochlorite Treatments to Inactivate Staphylococcus aureus and Pseudomonas aeruginosa Biofilms on Stainless Steel Surfaces
Comparison of Gamma Irradiation and Sodium Hypochlorite Treatments to Inactivate Staphylococcus aureus and Pseudomonas aeruginosa Biofilms on Stainless Steel Surfaces
Kim, Jang-Ho,, | 한국식품과학회 | 2007 ,
475
The Protective Effect of Chlorophyll a Against Oxidative Stress and Inflammatory Processes in LPS-stimulated Macrophages
The Protective Effect of Chlorophyll a Against Oxidative Stress and Inflammatory Processes in LPS-stimulated Macrophages
Park, Ji-Young,, | 한국식품과학회 | 2007 ,
476
Isolation and Identification of Antioxidants from Peanut Sheels and the Relationship between Structure and Antioxidant Activity
Isolation and Identification of Antioxidants from Peanut Sheels and the Relationship between Structure and Antioxidant Activity
Wee, J.-H., | 한국식품과학회 | 2007 ,
477
Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and gamma-Aminobutyric acid Contents of Soybean
Effects of a Soaking-Fermentation-Drying Process on the Isoflavone and gamma-Aminobutyric acid Contents of Soybean
Kim, T.-J., | 한국식품과학회 | 2007 ,
478
A Modified Process for Producing High Quantities of Bio-Germanium in Yeast and a Study of Its Oral Toxicity
A Modified Process for Producing High Quantities of Bio-Germanium in Yeast and a Study of Its Oral Toxicity
Park, S.-Y., | 한국식품과학회 | 2007 ,
479
Flavor Release from Ice Cream during Eating
Flavor Release from Ice Cream during Eating
Chung, S.-J., | 한국식품과학회 | 2007 ,
480
일본어담화문의 변형모사표현 연구 - 조사를 중심으로 한 발화 원리에 대하여 -
일본어담화문의 변형모사표현 연구 - 조사를 중심으로 한 발화 원리에 대하여 -
박청국 ( Chung Kuk Park ), | 한국일본어문학회 | 1995 ,
처음이전43444546474849505152이후마지막