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781
경주 무열왕릉·서악동 고분군 : 제례공간 정비사업부지 시굴조사 보고서
경주 무열왕릉·서악동 고분군 : 제례공간 정비사업부지 시굴조사 보고서
신라문화유산연구원, 911.85-신292겨경-R | 신라문화유산연구원 | 2020 911.85-신292겨경-R,
782
경주 노서동 104(금관총) 일원 유적 : 금관총 보존전시공간 및 고분정보센터 건립부지 시·발굴조사 보고서
경주 노서동 104(금관총) 일원 유적 : 금관총 보존전시공간 및 고분정보센터 건립부지 시·발굴조사 보고서
신라문화유산연구원, 911.85-신292겨경-R | 신라문화유산연구원 | 2020 911.85-신292겨경-R,
783
XYZ-dish Method as a New Antioxidant Activity Assay Using Photon Detection
XYZ-dish Method as a New Antioxidant Activity Assay Using Photon Detection
Kunihisa Iwai, | 한국식품과학회 | 2001 ,
784
Relationship Between Antioxidant Activity of Commercial Tea Dirnks by XYZ-dish Method and Their Concentrations of Catechins
Relationship Between Antioxidant Activity of Commercial Tea Dirnks by XYZ-dish Method and Their Concentrations of Catechins
Kunihisa Iwai, | 한국식품과학회 | 2001 ,
785
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Analysis of Formaldehyde in Recycled and Commercial Papers for Food Packaging
Kwang-Ho Lee, | 한국식품과학회 | 2001 ,
786
한국조세재정연구원, 2019 : 연차보고서
한국조세재정연구원, 2019 : 연차보고서
한국조세재정연구원, 329.05-한16하한-R | 한국조세재정연구원 | 2020 329.05-한16하한-R,
787
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Evaluation of Sigumjang Taste by Multiple Regression Analysis
Ung-Kyu Choi, | 한국식품과학회 | 2000 ,
788
Optimization of Nibs Roasting in Cocoa Bean Processing with Lotte-Better Taste and Color Process
Optimization of Nibs Roasting in Cocoa Bean Processing with Lotte-Better Taste and Color Process
Shin-Young Lee, | 한국식품과학회 | 2001 ,
789
Antioxidative Effects of Natural Lecithin on Borage Oil
Antioxidative Effects of Natural Lecithin on Borage Oil
Uk Jung, | 한국식품과학회 | 2001 ,
790
Postprandial Glucose and Insulin Responses to Processed Rice Products in Normal Subjects
Postprandial Glucose and Insulin Responses to Processed Rice Products in Normal Subjects
Jung In Kim, | KFN(한국식품영양과학회) | 2002 ,
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