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901
When does priming cause us to value or devalue a brand?
When does priming cause us to value or devalue a brand?
Amy dalton, | Association for Consumer Research | 2010 ,
902
Culture on Tour
Culture on Tour
Chang, J., | Pergamon | 2009 ,
903
GROUP PACKAGE TOUR LEADER'S INTRINSIC RISKS
GROUP PACKAGE TOUR LEADER'S INTRINSIC RISKS
Wang, K. C., | Pergamon | 2010 ,
904
지상파 DMB 자동재난경보방송표준 설계
지상파 DMB 자동재난경보방송표준 설계
최성종(Seong Jong Choi),, | 한국방송공학회 | 2007 ,
905
DVB-S2 전송시스템의 수신성능 분석 : BC 모드
DVB-S2 전송시스템의 수신성능 분석 : BC 모드
도근창(Geunchang Do),, | 한국방송공학회 | 2007 ,
906
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 ,
907
Analysis of Ginsenoside Composition of Woods-grown Ginseng Roots
Analysis of Ginsenoside Composition of Woods-grown Ginseng Roots
Han, Sung-Tai,, | 한국식품과학회 | 2007 ,
908
Induction of Cytotoxicity and Apoptosis in HT-29 Human Colon Carcinoma Cells by a Gleditsiae Semen Extract
Induction of Cytotoxicity and Apoptosis in HT-29 Human Colon Carcinoma Cells by a Gleditsiae Semen Extract
Cha, Mi-Ran,Kim,, | 한국식품과학회 | 2007 ,
909
Effect of Pichia farinosa SKM-1, Pichia anomala SKM- T, and Galactomyces geotrichum SJM-59 on Extending the Shelf Life of Kkakdugi
Effect of Pichia farinosa SKM-1, Pichia anomala SKM- T, and Galactomyces geotrichum SJM-59 on Extending the Shelf Life of Kkakdugi
Mo, Eun-Kyoung,, | 한국식품과학회 | 2007 ,
910
The Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process
The Stability of Color and Antioxidant Compounds in Paprika (Capsicum annuum L.) Powder During the Drying and Storing Process
Park, Jae-Hee,, | 한국식품과학회 | 2007 ,
처음이전86878889909192939495이후마지막
1
Journal of Micromechatronics
VSP International Science Publishers [, ]