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931
Effects of Different Forms of Chromium Supplements on Serum Glucose, Insulin and Lipids in Rats
Effects of Different Forms of Chromium Supplements on Serum Glucose, Insulin and Lipids in Rats
Sang Jip Ohh, Chang Hyeuk Kim, Jong Seo Shin, Kyu, | Korean Socity of Food Science&Nutrition | 2004 ,
932
Hybrid Neural Network Approach in Description and Prediction of Dynamic Behavior of Chaotic Chemical Reaction Systems
Hybrid Neural Network Approach in Description and Prediction of Dynamic Behavior of Chaotic Chemical Reaction Systems
Hwi Jin Kim, Kun Soo Chang, | 한국화학공학회 | 2000 ,
933
Simultaneous Experiments of Sulfidation and Regeneration in Two Pressurized Fluidized-bed Reactors for Hot Gas Desulfurization of IGCC
Simultaneous Experiments of Sulfidation and Regeneration in Two Pressurized Fluidized-bed Reactors for Hot Gas Desulfurization of IGCC
Chang-Keun Yi, Sung-Ho Jo, Bong-Hee Lee, Seung-Yo, | 한국화학공학회 | 2001 ,
934
Physical Properties and Photocatalytic Performance of TiO₂Coated Stainless Steel Plate
Physical Properties and Photocatalytic Performance of TiO₂Coated Stainless Steel Plate
Hee Dong Chun, Jae Shin Kim, Seok-Min Yoon, Chang, | 한국화학공학회 | 2001 ,
935
Coke Formation on the Surface of α-Al₂O₃ in the Catalytic Pyrolysis of Naphtha
Coke Formation on the Surface of α-Al₂O₃ in the Catalytic Pyrolysis of Naphtha
Sang Mun Jeong, Young Chang Byun, Jong Hyun Chae,, | 한국화학공학회 | 2001 ,
936
Choromium Methionine Supplementation Decreases Obesity Indices in Rats
Choromium Methionine Supplementation Decreases Obesity Indices in Rats
Sang Jip Ohh, Chang Hyeuk Kim, Jong Seo Shin, Kyu, | Korean Socity of Food Science&Nutrition | 2003 ,
937
Effects of Salt Addition in Sugar Based Osmotic Dehydration on Mass Transfer and Browning Reaction of Carrots
Effects of Salt Addition in Sugar Based Osmotic Dehydration on Mass Transfer and Browning Reaction of Carrots
Moon Jeong Chang, Myung Ryun Han, Myung Hwan Kim, | Korean Socity of Food Science&Nutrition | 2003 ,
938
Changes in Functional Constituents of Grape (Vitis vinifera) Seed by Different Heat Pretreatments
Changes in Functional Constituents of Grape (Vitis vinifera) Seed by Different Heat Pretreatments
Ki-Teak Lee, Jun-Young Lee, Yun-Ju Kwon, Feng Yu,, | Korean Socity of Food Science&Nutrition | 2004 ,
939
Viscometric and Pulsed Photostimulated Luminescence Properties of Irradiated Glutinous Rice
Viscometric and Pulsed Photostimulated Luminescence Properties of Irradiated Glutinous Rice
Sang-Duk Yi, Jae-Seung Yang, Kyu-Seob Chang, Man, | Korean Socity of Food Science&Nutrition | 2004 ,
940
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Hyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyu, | Korean Socity of Food Science&Nutrition | 2004 ,
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