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1
컴포넌트 기반의 체계적인 재공학 프로세스
컴포넌트 기반의 체계적인 재공학 프로세스
차정은 ( Jung Eun Cha ), | 한국정보처리학회 | 2005 ,
2
컴포넌트 기반 게임엔진 개발을 지원하는 컴포넌트 저장소의 설계 및 구현
컴포넌트 기반 게임엔진 개발을 지원하는 컴포넌트 저장소의 설계 및 구현
송의철 ( Eui Cheol Song ), | 한국정보처리학회 | 2005 ,
3
이질의 생물 정보원 통합을 위한 랩퍼 시스템에서의 XML 질의 처리 시스템
이질의 생물 정보원 통합을 위한 랩퍼 시스템에서의 XML 질의 처리 시스템
박은경 ( Eun Koung Park ), | 한국정보처리학회 | 2005 ,
4
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Isolation and Structural Determination of Aldose Reductase Inhibitor from Korean Fermented Soybean Paste
Sung Won Choi, | 한국식품과학회 | 2005 ,
5
Determination of Total Chiro-inositol Content in Selected Natural Materials and Evaluation of the Antihyperglycemic Effect of Pinitol Isolated from Soybean and Carob
Determination of Total Chiro-inositol Content in Selected Natural Materials and Evaluation of the Antihyperglycemic Effect of Pinitol Isolated from Soybean and Carob
Jung In Kim, | 한국식품과학회 | 2005 ,
6
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Physical and Microbiological Changes of Sliced Process Cheese Packaged in Edible Pouches during Storage
Sou Youn Ryn, | 한국식품과학회 | 2005 ,
7
Antimutagenic Effects on Aflatoxin B1 of Soybean Pastes Fermented by Bacillus Strains
Antimutagenic Effects on Aflatoxin B1 of Soybean Pastes Fermented by Bacillus Strains
Eun Ju Lee, | 한국식품과학회 | 2005 ,
8
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Characterization and Application of a Novel Thermostable Glucoamylase Cloned from a Hyperthermophilic Archaeon Sulfolobus tokodaii
Rose Nyawira Njoroge, | 한국식품과학회 | 2005 ,
9
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Variation of Anthocyanins and Isoflavones between Yellow-Cotyledon and Green-Cotyledon Seeds of Black Soybean
Sun Lim Kim, | 한국식품과학회 | 2005 ,
10
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Microbial and Nutritional Quality of Extended Shelf Life (ESL) Milk
Jee Young Imm, | 한국식품과학회 | 2005 ,
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