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831
Wnt inhibitory factor (WIF)-1 inhibits osteoblastic differentiation in mouse embryonic mesenchymal cells
Wnt inhibitory factor (WIF)-1 inhibits osteoblastic differentiation in mouse embryonic mesenchymal cells
Cho, S. W., | Elsevier Inc | 2009 ,
832
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Kim, T. H., | Elsevier Inc | 2009 ,
833
Variations in the ratios of co-cultured mesenchymal stem cells and chondrocytes regulate the expression of cartilaginous and osseous phenotype in alginate constructs
Variations in the ratios of co-cultured mesenchymal stem cells and chondrocytes regulate the expression of cartilaginous and osseous phenotype in alginate constructs
Mo, X. t., | Elsevier Inc | 2009 ,
834
On subtle themes and blatant features : The effect of imitation-type on evaluation and choice of copycats
On subtle themes and blatant features : The effect of imitation-type on evaluation and choice of copycats
Femke van horen, | Association for Consumer Research | 2010 ,
835
VACATION AND FAMILY FUNCTIONING
VACATION AND FAMILY FUNCTIONING
Lehto, X. Y., | Pergamon | 2009 ,
836
다시점 비디오 부호화를 위한 움직임벡터 예측값 선택 방법
다시점 비디오 부호화를 위한 움직임벡터 예측값 선택 방법
최원준(Won-Jun Choi),, | 한국방송공학회 | 2007 ,
837
사례 분석을 통한 방송콘텐츠 OSMU의 고찰
사례 분석을 통한 방송콘텐츠 OSMU의 고찰
조성룡(SeongRyong Cho),, | 한국방송공학회 | 2007 ,
838
Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis
Bacterial Diversity in a Korean Traditional Soybean Fermented Foods (Doenjang and Ganjang) by 16S rRNA Gene Sequence Analysis
Cho, Kye-Man,, | 한국식품과학회 | 2007 ,
839
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Development of a Predictive Mathematical Model for the Growth Kinetics of Listeria monocytogenes in Sesame Leaves
Park, Shin-Young,, | 한국식품과학회 | 2007 ,
840
Dynamic Rheological Studies on Mixtures of Hot Pepper-Soybean Paste and Xanthan Gum
Dynamic Rheological Studies on Mixtures of Hot Pepper-Soybean Paste and Xanthan Gum
Choi, S.-J., | 한국식품과학회 | 2007 ,
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