본문

  1. Home
1000 Results:AA:LEE B 0.406 sec.
RSS 
Multilingual
 Расширенный поиск
 Новый поиск книги прибытия
Selected Print Select Export to Excel
41
Identification of Yeasts from Korean Feces and Prerequisite Characterization for Preparation of Probiotics
Identification of Yeasts from Korean Feces and Prerequisite Characterization for Preparation of Probiotics
Eun Kyoung Mo, Jung Hyun Lee, Bao Jun Xu, Chang K, | Korean Societyof Food Science&Technology | 2004 ,
42
Multidirectional Random Wave Interactions With Rectangular Submarine Pits
Multidirectional Random Wave Interactions With Rectangular Submarine Pits
Hong Sik Lee,Bo Hyung Lee,Sung Duk Kim, | 대한토목학회 | 2003 ,
43
Optimization of Waste Reduction Allocation Using Linear Transfer Function Models
Optimization of Waste Reduction Allocation Using Linear Transfer Function Models
Kyoung-Doo Oh,Kyung-Ok Park,Hong-Keun Lee,Byong-H, | 대한토목학회 | 2002 ,
44
An Investigation of Design Parameter and Atomization Mechanism for Air Shrouded Injector
An Investigation of Design Parameter and Atomization Mechanism for Air Shrouded Injector
Ki-Hyung Lee,Chang-Sik Lee,Bong-Gyu Kim,Hae-Young, | 대한기계학회 | 2003 ,
45
Prediction Model of the Exit Cross Sectional Shape of Workpiece in Round-Oval-Round Pass Rolling
Prediction Model of the Exit Cross Sectional Shape of Workpiece in Round-Oval-Round Pass Rolling
Youngseog Lee,Byung-Min Kim,Dong Hwan Kim, | 대한기계학회 | 2002 ,
46
A lagrangian Stochastic Model for Turbulent Dispersion
A lagrangian Stochastic Model for Turbulent Dispersion
Changhoon Lee,Byunggu Kim, | 대한기계학회 | 2001 ,
47
Atomization Characteristics in Pneumatic Counterflowing Internal Mixing Nozzle
Atomization Characteristics in Pneumatic Counterflowing Internal Mixing Nozzle
Sam Goo Lee,Byung Joon Rho, | 대한기계학회 | 2000 ,
48
Impact Analysis of Cultural Event Factors on the Sstisfaction of Visitors
Impact Analysis of Cultural Event Factors on the Sstisfaction of Visitors
Kim, Kyu Ho, Lee, Bang Sik, | 대한관광경영학회 | 2001 ,
49
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
K. Ohba, | 한국축산식품학회 | 2006 ,
50
Toxin Gene Tying DNA Fingerprinting, and Antibiogram of Clostridium perfringens Isolated from Livestock Products
Toxin Gene Tying DNA Fingerprinting, and Antibiogram of Clostridium perfringens Isolated from Livestock Products
Seung-Bae Lee, | 한국축산식품학회 | 2006 ,
처음이전12345678910이후마지막