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1
Observation of a Wavelength-Dependent Shift of the Extinction Angle of Polarizers in Spectroscopic Ellipsometry
Observation of a Wavelength-Dependent Shift of the Extinction Angle of Polarizers in Spectroscopic Ellipsometry
S. Y. Lee, | 한국물리학회 | 2006 ,
2
Spectroscopic Ellipsometric Analysis of a Patterned Cr Film on Quartz
Spectroscopic Ellipsometric Analysis of a Patterned Cr Film on Quartz
S. Y. Lee, | 한국물리학회 | 2007 ,
3
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 ,
4
A Study on the Characteristics in Dietary Behavior and Dish Preference of Elementary School Children in Seoul and Kangwha Area
A Study on the Characteristics in Dietary Behavior and Dish Preference of Elementary School Children in Seoul and Kangwha Area
SY Lee,IS Kang, | 대한지역사회영양학회 | 2001 ,
5
Evaluation of BMI as an Obesity Index for Korean
Evaluation of BMI as an Obesity Index for Korean
YO Kim,SY Lee,SW Kim,KH Kim, | 대한지역사회영양학회 | 2000 ,
6
Ti Buffer Layer 를 갖는 TiN 박막의 합성과 특성 분석에 관한 연구
Ti Buffer Layer 를 갖는 TiN 박막의 합성과 특성 분석에 관한 연구
G.S.Kim,S.Y.Lee,J.G.Han, | 대한금속.재료학회 | 2002 ,
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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