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501
低泥캡핑(Sediment Capping)을 활용한 오염퇴적물의 효율적인 처리
低泥캡핑(Sediment Capping)을 활용한 오염퇴적물의 효율적인 처리
김건하, 정우혁, | 대한토목학회 | 2005 ,
502
국지측량에서의 현장 Calibration에 의한 RTK-GPS 정확도 분석
국지측량에서의 현장 Calibration에 의한 RTK-GPS 정확도 분석
박운용, 신동수, | 한국지형공간정보학회 | 2002 ,
503
Benzoate와 Catechol을 분해하는 Pseudomonas putida Z104의 분리 및 분해특성
Benzoate와 Catechol을 분해하는 Pseudomonas putida Z104의 분리 및 분해특성
김기필, 김준호, 김민옥, 박정아, 정원화, 김치경, | 한국환경생물학회 | 2000 ,
504
Gamma-Aminobutyric Acid and/or Carnitine Supplementation Alters Lipid and Some Immune Related Nutrient Levels in Mice
Gamma-Aminobutyric Acid and/or Carnitine Supplementation Alters Lipid and Some Immune Related Nutrient Levels in Mice
Ju-Ryoun Soh, Youn Soo Cha, | Korean Socity of Food Science&Nutrition | 2004 ,
505
Effects of Green Tea Catechin on Mixed Function Oxidase System and Antioxidative Defense System in Rat Lung Exposed to Microwave
Effects of Green Tea Catechin on Mixed Function Oxidase System and Antioxidative Defense System in Rat Lung Exposed to Microwave
Mi-Ji Kim, Soon Jae Rhee, | Korean Socity of Food Science&Nutrition | 2004 ,
506
Effects of Calcium Lactate and Chungkukjang on Calcium Status in Rat
Effects of Calcium Lactate and Chungkukjang on Calcium Status in Rat
Ye-Kyung Lee, Myung-Ye Lee, Mee-Kyung Kim, Won-Ky, | Korean Socity of Food Science&Nutrition | 2004 ,
507
Isolation of a Tryptophan-Overproducing Strain Generated by EMS Mutagenesis of Candida rugosa
Isolation of a Tryptophan-Overproducing Strain Generated by EMS Mutagenesis of Candida rugosa
Sunhye Kim, Yumi Ha, Hyoungjoon Youm, Gilhwan An,, | Korean Socity of Food Science&Nutrition | 2004 ,
508
Effects of Green Tea Catechin on Serum Lipid Composition and Angiotensin-Converting Enzyme Activity in Rats Exposed to Microwave
Effects of Green Tea Catechin on Serum Lipid Composition and Angiotensin-Converting Enzyme Activity in Rats Exposed to Microwave
Mi-Ji Kim, Soon Jae Rhee, | Korean Socity of Food Science&Nutrition | 2004 ,
509
Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage
Effect of Chemical Treatment with Citric Acid or Ozonated Water on Microbial Growth and Polyphenoloxidase Activity in Lettuce and Cabbage
Hyoungjun Youm, Jaewon Jang, Kyuri Kim, Hyojung K, | Korean Socity of Food Science&Nutrition | 2004 ,
510
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Hyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
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