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1
Change in Levels of Vitamin U and Amino Acids in Korea Chinese Cabbages Under Various Drying Methods
Change in Levels of Vitamin U and Amino Acids in Korea Chinese Cabbages Under Various Drying Methods
Gun-Hee Kim, | 한국식품위생안전성학회 | 2003 ,
2
경로 지연 고장 테스팅을 위한 부분 확장 주사 방법
경로 지연 고장 테스팅을 위한 부분 확장 주사 방법
김원기 ( Won Gi Kim ), | 한국정보처리학회 | 2000 ,
3
Changes in Isothiocyanate Levels in Korean Chinese Cabbage Leaves during Kimchi Storage
Changes in Isothiocyanate Levels in Korean Chinese Cabbage Leaves during Kimchi Storage
Eunyoung Hong, | 한국식품과학회 | 2006 ,
4
Determination of 3-Butenyl Isothiocyanate in Different Parts and Cultivars of Chinese Cabbages
Determination of 3-Butenyl Isothiocyanate in Different Parts and Cultivars of Chinese Cabbages
Youn Kyung Kim, | 한국식품과학회 | 2005 ,
5
Identification of Carotenoid Oxidation Products in Pigment Extracts from Star Ruby Grapefruit Pulp at Different Temperatures with Exposure to Light
Identification of Carotenoid Oxidation Products in Pigment Extracts from Star Ruby Grapefruit Pulp at Different Temperatures with Exposure to Light
Soon-Mi Shim, | 한국식품영양과학회 | 2001 ,
6
Formation of Mobile Robots with Inaccurate Sensor Information
Formation of Mobile Robots with Inaccurate Sensor Information
Kim , Gunhee, | 제어자동화시스템공학회 | 2001 ,
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