본문

  1. Home
1000 Results:SS:CA+ 0.346 sec.
RSS 
Multilingual
 การค้นหาขั้นสูง
 เดินทางมาถึงค้นหาวัสดุใหม่
พิมพ์ที่เลือก Select Export to Excel
851
Problems of Special Causes in Feedback Adjustment
Problems of Special Causes in Feedback Adjustment
Jae June Lee, Sinsup Cho, | 한국품질경영학회 | 2004 ,
852
A Study on TQM of Health Care Sector
A Study on TQM of Health Care Sector
Heetak Kim, | 한국품질경영학회 | 2003 ,
853
Case Study : Integrated Approach for Prioritization in Automobile Development Process
Case Study : Integrated Approach for Prioritization in Automobile Development Process
Parveen Geol, Iksung Lim, lIseob Koo, | 한국품질경영학회 | 2002 ,
854
열린 상거래를 위한 EC/CALS
열린 상거래를 위한 EC/CALS
아키요시 키시모토, 325-아829여 | 동서 | 1999 325-아829여,
855
Numerical method study of how buildings affect the flow characteristics of an urban canopy
Numerical method study of how buildings affect the flow characteristics of an urban canopy
Ning Zhang, Weimei Jiang, Fei Hu(China), | 국제구조공학회 | 2004 ,
856
L-BTC 가공 중 Cacao 식이섬유의 물리적 특성과 변화
L-BTC 가공 중 Cacao 식이섬유의 물리적 특성과 변화
이정숙, 권익부, 이신영, | 한국산업식품공학회 | 2001 ,
857
Cacao 식이섬유의 성분 조성과 L-BTC 가공 중의 변화
Cacao 식이섬유의 성분 조성과 L-BTC 가공 중의 변화
이정숙, 권익부, 이신영, | 한국산업식품공학회 | 2001 ,
858
Manufacturing of Low Lipid Meat Products Using Supercritical Carbon Dioxide Extraction
Manufacturing of Low Lipid Meat Products Using Supercritical Carbon Dioxide Extraction
Young An Kwon, | 한국산업식품공학회 | 2001 ,
859
L-BTC 공정에 의한 Cacao Nib Reaction과 Roasting의 특성
L-BTC 공정에 의한 Cacao Nib Reaction과 Roasting의 특성
이신영, 유승석, 김관필, | 한국산업식품공학회 | 2001 ,
860
Change of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time
Change of Partial Salinity and Cutting force of Chinese Cabbage with Brine Concentration and Salting time
Y. H. Doh, J. B. Park, | 한국산업식품공학회 | 2000 ,
처음이전81828384858687888990이후마지막