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1
Surface Morphologies and Optical Properties in CdχZn₁-χTe/ZnTE Quantum Dots Grown on GaAs(100) and Si(100) Substrates
Surface Morphologies and Optical Properties in CdχZn₁-χTe/ZnTE Quantum Dots Grown on GaAs(100) and Si(100) Substrates
H. S. Lee, | 한국물리학회 | 2007 ,
2
cDNA-AFLP for Discriminating Hypernodulating Soybean Mutant
cDNA-AFLP for Discriminating Hypernodulating Soybean Mutant
E.Y. Hwang, S.Y. Jang, H.S. Lee, S.H. Lee, | 한국작물학회 | 2001 ,
3
Effects of Vitamin C and Vitamin E Supplementation on Anti-oxidative System of the Smokers and Non-smoker
Effects of Vitamin C and Vitamin E Supplementation on Anti-oxidative System of the Smokers and Non-smoker
HA Kim, HS Lee, AW Ha, | 대한지역사회영양학회 | 2004 ,
4
Composition of Waste Generated in School Foodservice Operations in Andong Area
Composition of Waste Generated in School Foodservice Operations in Andong Area
JY An,HS Lee, | 대한지역사회영양학회 | 2002 ,
5
Diet Related Factors Influencing BMI Changes for Korean-Americans Residing in Eastern Area of America
Diet Related Factors Influencing BMI Changes for Korean-Americans Residing in Eastern Area of America
SM Son,A Gillespie,HS Lee, | 대한지역사회영양학회 | 2002 ,
6
Living Arrangements Affect Nutritional Status of the Elderly
Living Arrangements Affect Nutritional Status of the Elderly
CI Kim,HS Lee, | 대한지역사회영양학회 | 2001 ,
7
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,
8
Knocking on the door of the futrue
Knocking on the door of the futrue
Lee, Dong Goon., 331.5412-L477kk | WTB Media | 2020 331.5412-L477kk,
9
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 ,
10
Characterization of Equine Milk and Cheese Making
Characterization of Equine Milk and Cheese Making
O. K. Chang, | 한국축산식품학회 | 2006 ,
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