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81
Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)
Optimized Lactic Acid Fermentation of Soybean Curd Residue (Biji)
Baek Joseph, | KFN(한국식품영양과학회) | 2002 ,
82
Protective Effect of Dietary Buchu (Chinese chives) Against Oxidative Damage from Aging and Ultraviolet Irradiation in ICR Mice Skin
Protective Effect of Dietary Buchu (Chinese chives) Against Oxidative Damage from Aging and Ultraviolet Irradiation in ICR Mice Skin
Min-Ja Lee, | KFN(한국식품영양과학회) | 2002 ,
83
Worker Heterogeneity and Endogenous Separations in a Matching Model of Unemployment Fluctuations
Worker Heterogeneity and Endogenous Separations in a Matching Model of Unemployment Fluctuations
Mark Bils,, | american economic association | 2011 ,
84
Learning to Survive as a Consumer in Japan: Linguistic Illiteracy in a Cross-Cultural Setting
Learning to Survive as a Consumer in Japan: Linguistic Illiteracy in a Cross-Cultural Setting
Muller T. E,, | Association for Consumer Research | 2004 ,
85
Natural amenities, tourism and income distribution
Natural amenities, tourism and income distribution
Marcouiller, D. W., | Pergamon | 2004 ,
86
Adaptive finite element buckling analysis of folded plate structures using variable-node flat shell elements
Adaptive finite element buckling analysis of folded plate structures using variable-node flat shell elements
Myung-Kwan Song,, | 대한토목학회 | 2004 ,
87
New empirical method to estimate the depth of progressive replacement
New empirical method to estimate the depth of progressive replacement
Soo Sam Kim,, | 대한토목학회 | 2004 ,
88
Performance of Dual Strength Median Barrier System
Performance of Dual Strength Median Barrier System
Man Gi Ko,, | 대한토목학회 | 2005 ,
89
Changes in beta-Cryptoxanthin Content of Setoka Fruits Ripened in Greenhouse Cultivation
Changes in beta-Cryptoxanthin Content of Setoka Fruits Ripened in Greenhouse Cultivation
Kim, Yu-Wang,, | 한국식품과학회 | 2007 ,
90
Goal Strength, Preference, and the Structure of Goals
Goal Strength, Preference, and the Structure of Goals
Markman, A. B., | Association for Consumer Research | 2005 ,
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