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1
Relative Potency Factors Derived from NOAELs for Assessing Cumulative Risk of Pesticides
Relative Potency Factors Derived from NOAELs for Assessing Cumulative Risk of Pesticides
Mi-Gyung Lee, | 한국식품과학회 | 2002 ,
2
The association between physical activity in different domains of life and risk of osteoporotic fractures
The association between physical activity in different domains of life and risk of osteoporotic fractures
Moayyeri, A., | Elsevier Inc | 2010 ,
3
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Polymorphisms in the Annexin gene family and the risk of osteonecrosis of the femoral head in the Korean population
Kim, T. H., | Elsevier Inc | 2009 ,
4
Potential Risk of Genetically Modified Plants in Korean Ecosystem: a Proposal for Unintended Effects on Korean Wild Species
Potential Risk of Genetically Modified Plants in Korean Ecosystem: a Proposal for Unintended Effects on Korean Wild Species
Shim , Sang-In, | 한국작물학회 | 2001 ,
5
How Do Investors Judge the Risk of Financial Items?
How Do Investors Judge the Risk of Financial Items?
Koonce, L., | American Accounting Assn | 2005 ,
6
Judging the Risk of Financial Instruments: Problems and Potential Remedies
Judging the Risk of Financial Instruments: Problems and Potential Remedies
Koonce, L., | American Accounting Assn | 2005 ,
7
Effects of Exchange Risk on Exports in Korea using Poisson Lag Structure Function
Effects of Exchange Risk on Exports in Korea using Poisson Lag Structure Function
Sang-Kuck Chung, | 한국무역학회 | 2006 ,
8
Bacillus subtilis koji와 Rhizopus oryzae koji를 이용한 된장 및 간장의 키토올리고당 함량 증대
Bacillus subtilis koji와 Rhizopus oryzae koji를 이용한 된장 및 간장의 키토올리고당 함량 증대
음병욱, 곽보연, 김순영, 손동화, 이계호, | 한국식품과학회 | 2003 ,
9
Development and Validation of Computerized Semiquantitative Food Frequency Questionnaire for Koreans with High-Risk of Hypercholesterolemia
Development and Validation of Computerized Semiquantitative Food Frequency Questionnaire for Koreans with High-Risk of Hypercholesterolemia
HS Kim, KS Lee, HM Choi, | 대한지역사회영양학회 | 2004 ,
10
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
K. Ohba, | 한국축산식품학회 | 2006 ,
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1
Acta Geographica
Znanstvenoraziskovalni Center SAZU [, ]
2
Geografski Zbornik / Acta Geographica Slovenica
Znanstvenoraziskovalni Center SAZU [, ]
3
TENNIS KOREA
(주)미디어윌M&B [테니스 코리아, 테니스코리아, 테니스 뉴스, 대회일정, 동영상, 클리닉, 동호회, 선수정보, TENNIS KOREA, TENNISKOREA, ]