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1
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Change of Isoflavone Content during Manufacturing of Cheonggukjang, a Traditional Korean Fermented Soyfood
Chan Ho Jang, | 한국식품과학회 | 2006 ,
2
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Antimicrobial and Physical Properties of Food Rackaging Films Incorporated with Some Natural Compounds
Seok In Hong, | 한국식품과학회 | 2000 ,
3
Growth, Yield and Grain Quality affected by Seeding Rates and Fertilizing Combinations in Spring-sown Jinyangbori
Growth, Yield and Grain Quality affected by Seeding Rates and Fertilizing Combinations in Spring-sown Jinyangbori
Dae Ho Kim, | 한국작물학회 | 2000 ,
4
Determination of Fabrication Direction to Minimize Post-machining in FDM by Prediction of Non-linear Roughness Characteristics
Determination of Fabrication Direction to Minimize Post-machining in FDM by Prediction of Non-linear Roughness Characteristics
Dae Keon Ahn, Ho Chan Kim, Seok Hee Lee, | 대한기계학회 | 2005 ,
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