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1
Ta/TaNx Metal Gate Electrodes for Advanced CMOS Devices
Ta/TaNx Metal Gate Electrodes for Advanced CMOS Devices
S.J. Lee, | 대한전자공학회 | 2002 ,
2
Influence of a Strained AlGaN Overlayer on the GaN Matrix near AlGaN/GaN Heterointerfaces
Influence of a Strained AlGaN Overlayer on the GaN Matrix near AlGaN/GaN Heterointerfaces
S.J.Lee, | 한국물리학회 | 2007 ,
3
Formation and Characteristics of Self-Assembled InGaN/GaN Quantum-Dot Structure Grown by Using Plasma-Assisted Molecular Beam Epitaxy
Formation and Characteristics of Self-Assembled InGaN/GaN Quantum-Dot Structure Grown by Using Plasma-Assisted Molecular Beam Epitaxy
S.J.Lee, | 한국물리학회 | 2007 ,
4
Mean-Field Theoretical Structure of He and Be Isotopes
Mean-Field Theoretical Structure of He and Be Isotopes
S. J. Lee, | 한국물리학회 | 2007 ,
5
X-Band Ferroelectric Phase Shifter Using Voltage-Tunable (Ba, Sr)TiO₃Varactors
X-Band Ferroelectric Phase Shifter Using Voltage-Tunable (Ba, Sr)TiO₃Varactors
S. J. Lee., | 한국물리학회 | 2006 ,
6
A New Reference Cell for IT-IMTJ MRAM
A New Reference Cell for IT-IMTJ MRAM
S. Y. Lee, H. J. Kim, S. J. Lee, H. S. Shin, | 대한전자공학회 | 2004 ,
7
Knocking on the door of the futrue
Knocking on the door of the futrue
Lee, Dong Goon., 331.5412-L477kk | WTB Media | 2020 331.5412-L477kk,
8
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
Optimization of the Processing Conditions for the Production of Cooked Pork Sausage as a Ready-to-Serve Product
K. Ohba, | 한국축산식품학회 | 2006 ,
9
Toxin Gene Tying DNA Fingerprinting, and Antibiogram of Clostridium perfringens Isolated from Livestock Products
Toxin Gene Tying DNA Fingerprinting, and Antibiogram of Clostridium perfringens Isolated from Livestock Products
Seung-Bae Lee, | 한국축산식품학회 | 2006 ,
10
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 ,
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