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1
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Changes in Kimchi Quality as Affected by the Addition of Fermented Anchovy Sauce By-product
Woo-Po Park, | 한국식품과학회 | 2001 ,
2
World Wide Web Resources
World Wide Web Resources
Cho, V., | Pergamon | 1998 ,
3
바라는 대로 이루어진다 - [전자책] : 이제 당신의 삶도 기적이 된다
바라는 대로 이루어진다 - [전자책] : 이제 당신의 삶도 기적이 된다
초프라, 디팩, 126-5 | 나비스쿨 | 2023 126-5,
4
Korean Buddhism & templestay
Korean Buddhism & templestay
대한불교조계종한국불교문화사업단, 226.911-성73코 | Cultural Corps of Korean Buddhism | 2022 226.911-성73코,
5
Trilateral cooperation : Young Professionals Research Project : Lee Dongmin.
Trilateral cooperation : Young Professionals Research Project : Lee Dongmin.
국립외교원. 외교안보연구소., 349-국298tt | 국립외교원 외교안보연구소 | 2021 349-국298tt,
6
Toxin Gene Tying DNA Fingerprinting, and Antibiogram of Clostridium perfringens Isolated from Livestock Products
Toxin Gene Tying DNA Fingerprinting, and Antibiogram of Clostridium perfringens Isolated from Livestock Products
Seung-Bae Lee, | 한국축산식품학회 | 2006 ,
7
Effects of Dietary Supplemental Megazone(R) on Growth Performance, Nutrients Digestibility, Blood Characteristics, Meat Quality and Carcass Traits in Weaning-to-Finishing Pigs
Effects of Dietary Supplemental Megazone(R) on Growth Performance, Nutrients Digestibility, Blood Characteristics, Meat Quality and Carcass Traits in Weaning-to-Finishing Pigs
Y. H. Kim , Y. Wang, | 한국축산식품학회 | 2006 ,
8
Purification and Characterization of α-Galactosidase from Lactobacillus salivarius subsp. salivarius Nam 27
Purification and Characterization of α-Galactosidase from Lactobacillus salivarius subsp. salivarius Nam 27
Hyoung Cchurl Bae, | 한국축산식품학회 | 2007 ,
9
하종현 : 제17회 이동훈미술상 본상
하종현 : 제17회 이동훈미술상 본상
대전시립미술관, 606.3-대74하하 | 대전시립미술관 | 2020 606.3-대74하하,
10
Liquefaction Estimation Method in Korea
Liquefaction Estimation Method in Korea
Jae-Soon Choi, | 한국지진공학회 | 2006 ,
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