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1
A Highly Stable Quartz Crystal Microbalance Sensor and Its Application to Water Vapor Measurements
A Highly Stable Quartz Crystal Microbalance Sensor and Its Application to Water Vapor Measurements
Su Yong Kwon, | 한국물리학회 | 2006 ,
2
신도시개발과정에서의 주민참여 활성화 방안
신도시개발과정에서의 주민참여 활성화 방안
권경득 ( Kyung Duk Kwon ), | 한국지역개발학회 | 2004 ,
3
리튬전지용 LiNi(1-x)Co(x)O2 나노분말 제조 및 열처리
리튬전지용 LiNi(1-x)Co(x)O2 나노분말 제조 및 열처리
장한권 ( Han Kwon Chang ), | 한국지구시스템공학회 | 2006 ,
4
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Hepatoprotective Effects of Ginseng Intestinal Metabolite IH-901 on Chemical-Induced Hepatic Damage
Uy Dong Sohn, | 한국식품과학회 | 2005 ,
5
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Change of Ginsenoside Composition in Ginseng Extract by Vinegar Process
Sung Kwon Ko, | 한국식품과학회 | 2005 ,
6
Headspace Analysis for Residual Hexane in Vegetable Oil
Headspace Analysis for Residual Hexane in Vegetable Oil
Chang Hwan Oh, | 한국식품과학회 | 2005 ,
7
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Isolation of Antimicrobial Substances from Natural Products and Their Preservative Effect
Hee-Yun Kim, | 한국식품과학회 | 2001 ,
8
Formation of Cholesterol Oxides in Saury ( Coloabis seira , Kongchi ) during Pan Frying , Deep Fat Frying , and Microwave Cooking
Formation of Cholesterol Oxides in Saury ( Coloabis seira , Kongchi ) during Pan Frying , Deep Fat Frying , and Microwave Cooking
Jeong Hee Kim, | 한국식품과학회 | 2000 ,
9
동아즙을 첨가한 국수의 품질 특성
동아즙을 첨가한 국수의 품질 특성
홍선표 ( Sun Pyo Hong ), | 한국식품과학회 | 2004 ,
10
국내 및 Codex에서 식품첨가물의 사용기준 비교
국내 및 Codex에서 식품첨가물의 사용기준 비교
이미경 ( Mi Gyung Lee ), | 한국식품위생안전성학회 | 2006 ,
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