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1
Online Community Design : Review of Frameworks and Developing Online Community Construct
Online Community Design : Review of Frameworks and Developing Online Community Construct
Oh Ki Tae, | 한국디자인학회 | 2006 ,
2
A Study on Improvement of Shear Test Apparatus in the Direct Shear Test Under Constant Pressure
A Study on Improvement of Shear Test Apparatus in the Direct Shear Test Under Constant Pressure
Jae Young Kim, | 한국지반공학회 | 2005 ,
3
Empirical Linkages among Initial Inequality , Democracy and Tariff Formation
Empirical Linkages among Initial Inequality , Democracy and Tariff Formation
Jin Young Hwang, | 한국중소기업학회 | 2001 ,
4
골프장에 적합한 켄터키 블루그래스 품종 선발
골프장에 적합한 켄터키 블루그래스 품종 선발
김경덕 ( Kyung Duck Kim ), | 한국조경학회 | 2007 ,
5
기획특집 : 임베드디 시스템 ; 스마트 카드 터미널를 위한 EMV Specification의 구현
기획특집 : 임베드디 시스템 ; 스마트 카드 터미널를 위한 EMV Specification의 구현
박창현 ( Chang Hyeon Part ), | 한국정보처리학회 | 2002 ,
6
화상 및 음성처리 : 객체영역의 컬러비와 모멘트를 이용한 내용기반 영상검색
화상 및 음성처리 : 객체영역의 컬러비와 모멘트를 이용한 내용기반 영상검색
김은경(Eun Kyong Kim), | 한국정보처리학회 | 2002 ,
7
Development of Detection Method for Cyclomaltodextrinase Family Genes using Degenerate PCR Primers
Development of Detection Method for Cyclomaltodextrinase Family Genes using Degenerate PCR Primers
Su-Won Oh, | 한국식품과학회 | 2006 ,
8
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Effect of Encapsulated Bacteriocin on Acid Production and Growth of Starter Cultures in Yoghurt
Sejong Oh, | 한국식품과학회 | 2006 ,
9
Effect of Carbon and Nitrogen Sources on Cell Growth and Halotolerant Alkaline Protease Production in Halomonas marisflava Isolated from Salt-fermented Food
Effect of Carbon and Nitrogen Sources on Cell Growth and Halotolerant Alkaline Protease Production in Halomonas marisflava Isolated from Salt-fermented Food
Dong Chung Kim, | 한국식품과학회 | 2004 ,
10
Effects of Raw, Cooked, and Germinated Small Black Soybean Powders on Dietary Fiber Content and Gastrointestinal Functions
Effects of Raw, Cooked, and Germinated Small Black Soybean Powders on Dietary Fiber Content and Gastrointestinal Functions
Chang-Hyun Lee, | 한국식품과학회 | 2006 ,
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