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1
사질토의 체적팽창을 고려한 비등방경화 구성모델: 2. 검증
사질토의 체적팽창을 고려한 비등방경화 구성모델: 2. 검증
오세붕 ( Se Boong Oh ), | 한국지반공학회 | 2004 ,
2
시각장애인 유도 로봇의 자기 위치 추적 시스템 및 사용자 인터페이스 개발
시각장애인 유도 로봇의 자기 위치 추적 시스템 및 사용자 인터페이스 개발
유제군 ( Je Goon Ryu ), | 한국정보처리학회 | 2005 ,
3
A scheduling method for network-based control systems
A scheduling method for network-based control systems
Hong Seong Park, | Institute of Electrical and Electronics Engineers | 2002 ,
4
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Isolation and Characterization of Penicillium crustosum, a Patulin Producing Fungus, from Apples
Hyejeong Yun, | 한국식품과학회 | 2006 ,
5
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Uy Dong Sohn, | 한국식품과학회 | 2005 ,
6
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 ,
7
Isolation of Higher Alcohol-Producing Yeast as the Flavor Components and Determination of Optimal Culture Conditions
Isolation of Higher Alcohol-Producing Yeast as the Flavor Components and Determination of Optimal Culture Conditions
Dong Jin Kwon, | 한국식품과학회 | 2005 ,
8
Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts
Monitoring on Extraction Yields and Functional Properties of Brassica oleracea var. capita Extracts
Hyun Ku Kim, | 한국식품과학회 | 2005 ,
9
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
An Application of Photo-stimulated Luminescence (PSL) and Electron Spin Resonance (ESR) Analysis for the Irradiated Spicy Vegetables
In Duck Choi, | 한국식품과학회 | 2003 ,
10
방사선 조사 전분류의 확인을 위한 점도측정조건 및 threshold values 설정
방사선 조사 전분류의 확인을 위한 점도측정조건 및 threshold values 설정
안경아 ( Kyung A An ), | 한국식품과학회 | 2004 ,
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