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71
정보통신 : 비용 효과적인 MIPv6의 위치 관리 방안
정보통신 : 비용 효과적인 MIPv6의 위치 관리 방안
최대규 ( Choe Dae Gyu ), | 한국정보처리학회 | 2004 ,
72
정보보안 : 인터넷 보안 시뮬레이션을 위한 공격 모델링
정보보안 : 인터넷 보안 시뮬레이션을 위한 공격 모델링
서정국 ( Seo Jeong Gug ), | 한국정보처리학회 | 2004 ,
73
Modified MOBAS 에 대한 고장 감내기법 및 새로운 ATM 스위치 구조의 제안
Modified MOBAS 에 대한 고장 감내기법 및 새로운 ATM 스위치 구조의 제안
권세동(Se Dong Kwon), | 한국정보처리학회 | 2001 ,
74
Inter-organizational relationships and the flow of information through value chains
Inter-organizational relationships and the flow of information through value chains
J.-m. Choe, | North-Holland | 2008 ,
75
The effects of user participation on the design of accounting information systems
The effects of user participation on the design of accounting information systems
J.-M. Choe, | North-Holland | 1998 ,
76
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Oxidative Stability and Antioxidant Content Changes in Roasted and Bleached Sesame Oil during Heating
Inhwan Kim, | 한국식품과학회 | 2004 ,
77
Effects of Flour Storage Conditions on the Lipid Oxidation of Fried Products during Storage in the Dark
Effects of Flour Storage Conditions on the Lipid Oxidation of Fried Products during Storage in the Dark
Yoosung Lee, | 한국식품과학회 | 2006 ,
78
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Effects of Various Food Materials on Texture Characteristics and on Freeze-drying of Whole-tofu (Chundubu)
Jin Young Lee, | 한국식품과학회 | 2003 ,
79
Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage
Lipid Oxidation and Tocopherol Contents Change in Full-fat Soy Flour during Storage
Jinyoung Lee, | 한국식품과학회 | 2003 ,
80
Effects of Red Ginseng Extract Added to Bough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage
Effects of Red Ginseng Extract Added to Bough on the Lipid Oxidation of Frying Oil and Fried Dough during Frying and Storage
In Hwan Kim, | 한국식품과학회 | 2003 ,
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