본문

  1. Home
32 Results:AA:MI YEON PARK 0.827 sec.
RSS 
다국어입력
 상세검색
 신착검색
선택출력 선택엑셀내보내기
1
A Survey of Microbial Levels for Food in Large Markets of Busan
A Survey of Microbial Levels for Food in Large Markets of Busan
Mi Yeon Park, | 한국식품과학회 | 2003 ,
2
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Purification of Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Mi Yeon Park, | 한국식품과학회 | 2003 ,
3
The Relationship between Protease and Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
The Relationship between Protease and Hemolysin Produced by Vibrio cholerae non-O1 Isolated from Seawater
Mi-Yeon Park, | 한국식품과학회 | 2003 ,
4
Urease-positive Vibrio parahaemolyticus Isolated from Kamak Bay in Yeosu in 2002 and 2003
Urease-positive Vibrio parahaemolyticus Isolated from Kamak Bay in Yeosu in 2002 and 2003
Mi-Yeon Park, | 한국식품과학회 | 2004 ,
5
지역불균형의 실태와 그 개선방안 : -전문가조사를 중심으로-
지역불균형의 실태와 그 개선방안 : -전문가조사를 중심으로-
박영춘 ( Park Yeong Chun ), | 한국지역사회발전학회 | 2003 ,
6
풍화토의 침투 특성에 대한 실험적 고찰
풍화토의 침투 특성에 대한 실험적 고찰
권형민 ( Kwon Hyeong Min ), | 한국지반공학회 | 2004 ,
7
특집명 : 유비쿼터스 컴퓨팅 ; 특집 : 센서 네트워크 기술
특집명 : 유비쿼터스 컴퓨팅 ; 특집 : 센서 네트워크 기술
김대영 ( Kim Dae Yeong ), | 한국정보처리학회 | 2003 ,
8
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
The Effect of Thawing Rate on the Physicochemical Properties of Frozen Ostrich Meat
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
9
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Effect of pH Adjustment during Production of Egg White Powder on Foaming and Gelling Properties
Jeong Yeon Kim, | 한국식품과학회 | 2006 ,
10
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork
Geun Pyo Hong, | 한국식품과학회 | 2005 ,
처음1234이후마지막