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971
Cultural Difference in Optimistic Bias on AIDS : Comparison between Korea and Kenya
Cultural Difference in Optimistic Bias on AIDS : Comparison between Korea and Kenya
Kim Bong-chul, | Korea Press Foundation(한국언론재단) | 2008 ,
972
Lifestyle as a Predictor Variable of News Media USe
Lifestyle as a Predictor Variable of News Media USe
Choi Young-jae, | Korea Press Foundation(한국언론재단) | 2008 ,
973
A Decade since the Introduction of Internet : Impact on the Economy and Implications in Korea
A Decade since the Introduction of Internet : Impact on the Economy and Implications in Korea
Choi Seon-kyou, | Korea Press Foundation(한국언론재단) | 2007 ,
974
Analyses of Plain Coarse Pottery from Cholla Province, and the Implication for Ceramic Technology and so접lled Yeongsan River Valley Culture Area
Analyses of Plain Coarse Pottery from Cholla Province, and the Implication for Ceramic Technology and so접lled Yeongsan River Valley Culture Area
Mong-Lyong. Choi, | 한국고고학회 | 1981 ,
975
Distributivity and Pluractionality
Distributivity and Pluractionality
Choong Yon Park, | 한국언어학회 | 2006 ,
976
Layered Nominal Structures : Implications for Caseless Nominals
Layered Nominal Structures : Implications for Caseless Nominals
Hee-Don Ahn,, | 한국언어학회 | 2006 ,
977
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
The Method of Bread - making with Mulberry Leaf Powder and the Change of Amino Acid Composition in Flour Brew Fermented by Saccharomyces cerevisiae of Bifidobacteria
Nam Ji Cho, | 한국식품과학회 | 2000 ,
978
Analysis of Residence Time Distribution During Twin - Screw Extrusion of Wheat Bran
Analysis of Residence Time Distribution During Twin - Screw Extrusion of Wheat Bran
Chong Tai Kim, | 한국식품과학회 | 2000 ,
979
Quality Characteristics of Myung - Tae ( Alaska pollack ) Sikhae during Fermentation
Quality Characteristics of Myung - Tae ( Alaska pollack ) Sikhae during Fermentation
Sang Moo Kim, | 한국식품과학회 | 2000 ,
980
Total Dietary Fiber Contents in Selected Bakery Products
Total Dietary Fiber Contents in Selected Bakery Products
Ki Hyoung Shin, | 한국식품과학회 | 1999 ,
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