본문

  1. Home
4 Results:AA:SANG PYO KIM 0.187 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
1
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
2
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
3
Antioxidant Activities of Colored Sweet Potato Cultivars by Plant Parts
Antioxidant Activities of Colored Sweet Potato Cultivars by Plant Parts
Byung-Sik Pyo, | 한국식품과학회 | 2005 ,
4
Current-voltage (1-5) Characteristics of the Molecular Electronic Devices using Various Organic Molecules
Current-voltage (1-5) Characteristics of the Molecular Electronic Devices using Various Organic Molecules
Ja Ryong Koo, | 한국전기전자재료학회 | 2005 ,
처음1마지막