본문

  1. Home
469 Results:AA:SHIN KIM 0.203 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
61
PDSN 간 Seamless 핸드오프 알고리즘에 관한 연구
PDSN 간 Seamless 핸드오프 알고리즘에 관한 연구
신동진(Dong Jin Shin), | 한국정보처리학회 | 2002 ,
62
정보통신 : 트리기반 멀티캐스트 환경에서 멀티미디어 스트림을 위한 선행에러복구 방안
정보통신 : 트리기반 멀티캐스트 환경에서 멀티미디어 스트림을 위한 선행에러복구 방안
김기영 ( Ki Young Kim ), | 한국정보처리학회 | 2003 ,
63
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Identification and Characteristics of Microorganism Isolated from Spoiled Red Bean Paste
Cheol-Seung Hwang, | 한국식품과학회 | 2004 ,
64
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Characteristics of Films Based on Chitosans Isolated from Todarodes pacificus
Donghwa Chung, | 한국식품과학회 | 2005 ,
65
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Sung Won Choi, | 한국식품과학회 | 2005 ,
66
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Effects of Gluten and Soybean Polypeptides on Textural, Rheological, and Rehydration Properties of Instant Fried Noodles
Chang-Won Ahn, | 한국식품과학회 | 2006 ,
67
Identification, Characteristics, and Growth Inhibition of the Strain Isolated from Spoiled Wet Noodle
Identification, Characteristics, and Growth Inhibition of the Strain Isolated from Spoiled Wet Noodle
Hyeong Hyoi Kim, | 한국식품과학회 | 2005 ,
68
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
69
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Sou Youn Ryn, | 한국식품과학회 | 2005 ,
70
Real-Time PCR Monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during Kimchi Fermentation
Real-Time PCR Monitoring of Lactobacillus sake, Lactobacillus plantarum, and Lactobacillus paraplantarum during Kimchi Fermentation
Sanghee Um, | 한국식품과학회 | 2006 ,
처음이전12345678910이후마지막