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51
한국어정보처리 : UML 클래스 다이어그램을 이용한 XML-GL 질의 모델링
한국어정보처리 : UML 클래스 다이어그램을 이용한 XML-GL 질의 모델링
최봉진 ( Bong Jin Choi ), | 한국정보처리학회 | 2007 ,
52
위상 에러와 하이브리드 SC/MRC-(2/3)기법을 고려한 MC-DS/CDMA 시스템의 성능 분석
위상 에러와 하이브리드 SC/MRC-(2/3)기법을 고려한 MC-DS/CDMA 시스템의 성능 분석
김원섭 ( Won Sub Kim ), | 한국정보처리학회 | 2004 ,
53
CDR 을 이용한 웹 기반 음성 트래픽 관리 시스템의 설계 및 구현
CDR 을 이용한 웹 기반 음성 트래픽 관리 시스템의 설계 및 구현
김은성(Eun Sung Kim), | 한국정보처리학회 | 2001 ,
54
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Sejong Oh, | 한국식품과학회 | 2006 ,
55
Determination of Total Chiro-inositol Content in Selected Natural Materials and Evaluation of the Antihyperglycemic Effect of Pinitol Isolated from Soybean and Carob
Determination of Total Chiro-inositol Content in Selected Natural Materials and Evaluation of the Antihyperglycemic Effect of Pinitol Isolated from Soybean and Carob
Jung In Kim, | 한국식품과학회 | 2005 ,
56
Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Optimization of Shark (Squatina oculata) Cartilage Hydrolysis for the Preparation of Chondroitin Sulfate
Jin Ho Jo, | 한국식품과학회 | 2005 ,
57
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Isolation and Characterization of Phytochemical Constituents from Soybean (Glycine max L. Merr.)
Jin Hwan Lee, | 한국식품과학회 | 2006 ,
58
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
Total Phenolic Contents and Biological Activities of Korean Seaweed Extracts
So Jung Kim, | 한국식품과학회 | 2005 ,
59
Water Extracts of Cultured Mountain Ginseng Stimulate Immune Cells and Inhibit Cancer Cell Proliferation
Water Extracts of Cultured Mountain Ginseng Stimulate Immune Cells and Inhibit Cancer Cell Proliferation
Chan-Ho Oh, | 한국식품과학회 | 2006 ,
60
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Free Radical Scavenging Effect and Antioxidant Activities of Barley Leaves
Sung Hee Lee, | 한국식품과학회 | 2003 ,
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