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1
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
2
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Combined Effects of Postharvest Calcium Chloride and Heat Treatment on the Quality Characteristics of Fresh-Cut Tsugaru Apple
Ja-Young Seo, | 한국식품과학회 | 2006 ,
3
중온 열수 처리가 사과의 표면 미생물, 호흡특성 및 경도에 미치는 영향
중온 열수 처리가 사과의 표면 미생물, 호흡특성 및 경도에 미치는 영향
서자영 ( Ja Young Seo ), | 한국식품과학회 | 2006 ,
4
Estimating Detection Probabilities and Site Occupancy Rates of Three Anuran Species Using Call Surveys in Haenam Gun, Korea
Estimating Detection Probabilities and Site Occupancy Rates of Three Anuran Species Using Call Surveys in Haenam Gun, Korea
Ha-Cheol Sung,, | 한국생태학회지 | 2006 ,
5
Measurements of the Neutron Total Cross-Sections of Tantalum by Using Pulsed Neutrons Based on an Electron Linac
Measurements of the Neutron Total Cross-Sections of Tantalum by Using Pulsed Neutrons Based on an Electron Linac
A. K. M. Moinul Haque MEAZE, | 한국물리학회 | 2006 ,
6
Measurements of the Proton-Induced Reaction Cross-Sections of natMo by Using the MC50 Cyclotron at the Korea Institute of Radiological and Medical Sciences
Measurements of the Proton-Induced Reaction Cross-Sections of natMo by Using the MC50 Cyclotron at the Korea Institute of Radiological and Medical Sciences
Mayeen Uddin KHANDAKER, | 한국물리학회 | 2006 ,
7
Characteristics of 1.56-πm­ Quantum-Dot-Distributed Feedback Lasers
Characteristics of 1.56-πm­ Quantum-Dot-Distributed Feedback Lasers
Dong Sup Kim., | 한국물리학회 | 2006 ,
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