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1
Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea
Estimation of Daily Exposure to 3-Monochloropropane-1,2-diol from Commercial Soy Sauces in Korea
Hyun Jung Kim, | 한국식품과학회 | 2006 ,
2
Mixed-type Inhibition of Human Hepatic Cytochrome P450 1-Catalyzed Ethoxyresorufin O-deethylation by Volatile Allyl Sulfides
Mixed-type Inhibition of Human Hepatic Cytochrome P450 1-Catalyzed Ethoxyresorufin O-deethylation by Volatile Allyl Sulfides
Hyun Jung Kim, | 한국식품과학회 | 2005 ,
3
Preparation of Macroporous Pellet from Industrial Waste Flyash by Foaming Method
Preparation of Macroporous Pellet from Industrial Waste Flyash by Foaming Method
Jai-Koo Park, Hyun-Jung Kim, Jung-Shick Lee, | 한국암반공학회 | 2001 ,
4
Measurements of Temperature and Flow Fields with Sub-Millimeter Spatial Resolution Using Two-Color Laser Induced Fluorescence (LIF) and Micro-Particle Image Velocimetry (PIV)
Measurements of Temperature and Flow Fields with Sub-Millimeter Spatial Resolution Using Two-Color Laser Induced Fluorescence (LIF) and Micro-Particle Image Velocimetry (PIV)
Hyun Jung Kim, | 대한기계학회 | 2005 ,
5
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Microbiological and Biochemical Characterization of the Traditional Steeping Process of Waxy Rice for Yukwa (a Korean Oil-Puffed Snack) Production
Hyang Sook Chun, Myung Ki Lee, Hyun Jung Kim, Hyu, | Korean Socity of Food Science&Nutrition | 2004 ,
6
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Use of Gellan Gum and Xanthan Gum as Texture Modifiers for Yockwa, a Korean Traditional Fried Cake
Hyun-Jung Kim, Hyang-Sook Chun, Hye Young L. Kim, | Korean Socity of Food Science&Nutrition | 2004 ,
7
Characteristics of Snack-like Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Characteristics of Snack-like Products from Twin-screw Extrusion of Corn Flour or Wheat Flour Blended with Tuna Flesh
Hyunjung Kim, Byongki Kim, | Korean Societyof Food Science&Technology | 2004 ,
8
연구논문 : 궤도기반 센서모델을 이용한 SPOT 위성 궤도모델링 정확도 분석
연구논문 : 궤도기반 센서모델을 이용한 SPOT 위성 궤도모델링 정확도 분석
김현숙 ( Hyun Suk Kim ), | 한국지형공간정보학회 | 2006 ,
9
특별논문집 제1호 : 장지간 지중강판구조물의 최소토피고 평가 및 토피지반 보강에 대한 수치해석
특별논문집 제1호 : 장지간 지중강판구조물의 최소토피고 평가 및 토피지반 보강에 대한 수치해석
이종구 ( Jong Ku Lee ), | 한국지반공학회 | 2004 ,
10
조립토 다짐말뚝에 대한 현장재하시험 결과 및 간편 침하량 산전방법의 제시
조립토 다짐말뚝에 대한 현장재하시험 결과 및 간편 침하량 산전방법의 제시
황정순 ( Jung Soon Hwang ), | 한국지반공학회 | 2005 ,
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