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581
Trade in Knowledge-Based Services : Factor Market Implications
Trade in Knowledge-Based Services : Factor Market Implications
SANG-CHUL YOON, | The Korean Economic Association | 2002 ,
582
Ultimate Energy Absorption Capacity of Steel Plate Slit Dampers Subjected to Shear Force
Ultimate Energy Absorption Capacity of Steel Plate Slit Dampers Subjected to Shear Force
Myung-Ho Lee, Sang-Hoon Oh, Choong Huh, Young-Suk, | The Korean Society of Steel Structures | 2002 ,
583
Conjugated Linoleic Acid Decreases Phosphorylated Akt Levels in Mat-LyLu (MLL) Rat Prostate Cancer Cells
Conjugated Linoleic Acid Decreases Phosphorylated Akt Levels in Mat-LyLu (MLL) Rat Prostate Cancer Cells
Hyun Sook Lee, Eun Ji Kim, Jin Seon Cho, Han Jin, | Korean Societyof Food Science&Technology | 2004 ,
584
Molecular Cloning and Characterization of a Gene Encoding α-L-Arabinofuranosidase from Thermotoga maritima
Molecular Cloning and Characterization of a Gene Encoding α-L-Arabinofuranosidase from Thermotoga maritima
Hyang-Sik Yoon, Inkyung Keum, Nam Soo Han, Chung, | Korean Societyof Food Science&Technology | 2004 ,
585
Effect of Eggshell Powder on Extending the Shelf-Life Of Mul-Kimchi
Effect of Eggshell Powder on Extending the Shelf-Life Of Mul-Kimchi
Jo-Min Kim, Kwang-Young Song, Song-Yi Kim, Won-Ch, | Korean Societyof Food Science&Technology | 2004 ,
586
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process : A Response Surface Methodology Study
Rice Pasta Formulation for a Conventional Pasta Manufacturing Process : A Response Surface Methodology Study
Rita de Cassia Salvucci Celeste Ormenese, Yoon Ki, | Korean Societyof Food Science&Technology | 2004 ,
587
Physicochemical Properties of Rice Differing in Milling Degrees
Physicochemical Properties of Rice Differing in Milling Degrees
Sam-Hyun Yoon, Sung-Kon Kim, | Korean Societyof Food Science&Technology | 2004 ,
588
Recent Progress in Enzymatic Production of Structured Lipids
Recent Progress in Enzymatic Production of Structured Lipids
Eun-Ju Kim, Suk Hoo Yoon, | Korean Societyof Food Science&Technology | 2003 ,
589
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
Effects of Temperature and pH on the Non-enzymatic Browning Reaction of Tagatose-Glycine Model System
So-Young Ryu, Hoe-Jin Roh, Bong-Soo Noh, Sang-Yon, | Korean Societyof Food Science&Technology | 2003 ,
590
Head Slider Designs Using Approximation Methods
Head Slider Designs Using Approximation Methods
Sang-Joon Yoon, Dong-Hoon Kim, | 대한기계학회 | 2004 ,
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