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1
DMB Market in Korea : Service, Device and the Future
DMB Market in Korea : Service, Device and the Future
Kim, David, | 한국인터넷정보학회 | 2006 ,
2
Incorporating nonstructural finish effects and construction quality in a performance-based framework for wood shearwall design
Incorporating nonstructural finish effects and construction quality in a performance-based framework for wood shearwall design
Jun Hee Kim, David V. Rosowsky, | 국제구조공학회(TECNO-PRESS) | 2005 ,
3
An Electrochemical Etching Procedure for Fabricating Scanning Tunneling Microscopy and Atom-Probe Field-Ion Microscopy Tips
An Electrochemical Etching Procedure for Fabricating Scanning Tunneling Microscopy and Atom-Probe Field-Ion Microscopy Tips
Yeong-Cheol Kim,David N Seidman, | 대한금속.재료학회 | 2003 ,
4
Managing Distributors' Changing Motivations over the Course of a Joint Sales Program (pp. 32-47)
Managing Distributors' Changing Motivations over the Course of a Joint Sales Program (pp. 32-47)
Flora F. Gu, | American Marketing Association | 2010 ,
5
An RFID-Enabled Road Pricing System for Transportation
An RFID-Enabled Road Pricing System for Transportation
J. David Porter, | INST ELEC & ELEC ENGINEERS | 2008 ,
6
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Effect of Alcohol Insoluble Residues from Stem and Root Barks of Elm(Ulmus davidiana) on Intestinal Characteristics in Rats
Yun-Kyung Choi, | 한국식품과학회 | 2006 ,
7
Characteristics of Alcohol Insoluble Residue Extracted from Ulmus davidiana
Characteristics of Alcohol Insoluble Residue Extracted from Ulmus davidiana
Yun Kyung Choi, | 한국식품과학회 | 2003 ,
8
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Relationship of Grain Hardness to Physicochemical and Processing Properties of Sorghum
Won Jong Lee, | 한국식품과학회 | 2001 ,
9
Tocopherol and Carotenoid Contents of Selected Korean Cooked Combination Foods Consumed by Young Korean Children
Tocopherol and Carotenoid Contents of Selected Korean Cooked Combination Foods Consumed by Young Korean Children
Young Nam Kim, | 한국영양학회 | 2006 ,
10
하버드 졸업생은 마지막 수업에서 만들어진다
하버드 졸업생은 마지막 수업에서 만들어진다
하버드 경영대 교수 15인., 325.04-하44하 | 세종서적 | 2005 325.04-하44하,
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