본문

  1. Home
83 Results:AA:NAKAMURA T 0.906 sec.
RSS 
Multilingual
 高级搜索
 新货搜索
选定的打印 Select Export to Excel
1
Sensors and materials, Vol. 7-8
Sensors and materials, Vol. 7-8
Nakamura, T., 559.9-N163s-P | Nakamura, T. | 1988 559.9-N163s-P,
2
Sensors and materials, Vol. 5-6
Sensors and materials, Vol. 5-6
Nakamura, T., 559.9-N163s-P | Nakamura, T. | 1988 559.9-N163s-P,
3
Sensors and materials, Vol. 3-4
Sensors and materials, Vol. 3-4
Nakamura, T., 559.9-N163s-P | Nakamura, T. | 1988 559.9-N163s-P,
4
Sensors and materials, Vol. 1-2
Sensors and materials, Vol. 1-2
Nakamura, T., 559.9-N163s-P | Nakamura, T. | 1988 559.9-N163s-P,
5
Economic Development of Modern Japan : from a feudalistic agricultural-based country in the 1850s to second in the free world in terms of GNP in the 1980s
Economic Development of Modern Japan : from a feudalistic agricultural-based country in the 1850s to second in the free world in terms of GNP in the 1980s
Nakamura, Takafusa, 321.93-N163e | Ministry of Foreign Affairs | 1985 321.93-N163e,
6
A hybrid neuro-inverse control approach with knowledge-based nonlinear separation for industrial nonlinear system.
A hybrid neuro-inverse control approach with knowledge-based nonlinear separation for industrial nonlinear system.
Tao Zhang, | Institute of Electrical and Electronics Engineers | 2005 ,
7
Design Principles and IT Overviews of the GEO Grid
Design Principles and IT Overviews of the GEO Grid
Satoshi Sekiguchi, | INST ELEC & ELEC ENGINEERS | 2008 ,
8
논문 : パインアップル産地の流通對應に關する硏究
논문 : パインアップル産地の流通對應に關する硏究
국지향 ( Kikuchi Kou ), | 한국식품유통학회 | 2006 ,
9
Rapid Formation of biologically Active Neoglycoprotein from Lysozyme and Xyloglucan Hydrolysates through Naturally Occurring Maillard Reaction
Rapid Formation of biologically Active Neoglycoprotein from Lysozyme and Xyloglucan Hydrolysates through Naturally Occurring Maillard Reaction
Nakamura Soichiro, | 한국식품영양과학회 | 2000 ,
10
Improving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction
Improving the Surface Functionality of Curdlan by Conjugation with Unfolding Protein through Naturally Occurring Maillard Reaction
Soichiro Nakamura, | 한국식품영양과학회 | 2000 ,
처음123456789이후마지막