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1
Key Features in the Assembly of the KSTAR TF Magnets
Key Features in the Assembly of the KSTAR TF Magnets
K. M. Kim, | 한국물리학회 | 2006 ,
2
Vegetarian Diets and Estrogen Metabolism in Korean Premenepausal Women
Vegetarian Diets and Estrogen Metabolism in Korean Premenepausal Women
KM Kim, MK Sung, | 대한지역사회영양학회 | 2005 ,
3
Automation of Kimchi Fermentation Based on Pattern Analysis
Automation of Kimchi Fermentation Based on Pattern Analysis
J. K. Chun, K. M. Kim, D. H. Woo, | 한국산업식품공학회 | 1999 ,
4
Effects of Metallurgical Factor on Stress Corrosion Cracking of Steam Generator Tubing in a Boric Acid Solution Containing Chloride
Effects of Metallurgical Factor on Stress Corrosion Cracking of Steam Generator Tubing in a Boric Acid Solution Containing Chloride
E, H, Lee, H. P. Kim, K. M. Kim, | 대한금속.재료학회 | 2004 ,
5
Associations of Dietary Calcium Intake and Serum Calcium Level with Blood Lead Levels in Korean Male Lead Workers
Associations of Dietary Calcium Intake and Serum Calcium Level with Blood Lead Levels in Korean Male Lead Workers
HS Kim,OY Song,KM Kim,SS Lee, | 대한지역사회영양학회 | 2001 ,
6
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Effcet of Ohmic Thawing on Physico-Chemical Properties of Frozen Hamburger Patties
Jee-Yeon Kim, | 한국축산식품학회 | 2006 ,
7
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Changes of TBARS, VBN and Pathogens on Vacuum Packed Pork during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
8
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Changes of Vacuum Packed Pork Quality during Storage after Aging with Korean Traditional Sauces
Sung Sil Moon, | 한국축산식품학회 | 2006 ,
9
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 ,
10
Pay What You Want : A New Participative Pricing Mechanism
Pay What You Want : A New Participative Pricing Mechanism
Ju-Young Kim, | American Marketing Association | 2009 ,
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