가공조건이 Pork Cutlet의 물리적 및 관능적 특성에 미치는 영향 von 김일석, 민중석, 이상옥, 장애라, 김동훈, 진상근, 이무하, Kim Il-Suk, Min Joong-Seok, Lee Sang-Ok, Jang Aera, Kim Dong-Hoon, Jin Sang-Kuen, Lee Mooha

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SECURE CODING SYSTEM AND METHOD THEREOF von KIM, CHAE YOUNG, KANG, BAN SEOK, YOO, JI SANG, KIM, JIN MYUNG, PARK, SANG KUEN

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METHOD FOR SERVICE EXECUTION CONFIGURATION IN DISTRIBUTED COMPUTING ENVIRONMENT AND COMPUTING DEVICE von KIM, YONG JIN, PARK IL PYUNG, SONG, SANG IL, SEO, YOUNG WAN, JUNG, MYUNG JUNE, LEE, SANG GOO, LEE, SANG KUEN, SHIN, HYUN JUNG, MYUNG, JAE SEOK

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시간경과에 따른 혈액가스 분석치의 변화에 관하여 von 임웅모, Woong Mo Im, 박찬진, Chan Jin Park, 하상근, Sang Kuen Ha, 박미영, Mee Young Park

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Manufacture method healthy assistance foodstuffs using the aconite von KIM, BYOUNG KI, KIM, SANG KUEN, SHIN, JUNG SIK, SHIN, JIN SAN

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Manufacture method healthy assistance foodstuffs using the puffer egg von KIM, BYOUNG KI, KIM, SANG KUEN, SHIN, JUNG SIK, SHIN, JIN SAN

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Effect of Time Interval on Arterial Blood Gas Findings von Ha, Sang Kuen, Park, Mee Young, Im, Woong Mo, Park, Chan Jin

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Method of detoxifying the egg of puffer fish for creating healthy foodstuffs and the resulting product von SHIN JUNG SIK, KIM SANG KUEN, KIM BYOUNG KI, SHIN JIN SAN

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Method of detoxifying the egg of puffer fish for creating healthy foodstuffs and the resulting product von Kim, Sang Kuen, Kim, Byoung Ki, Shin, Jung Sik, Shin, Jin San

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METHOD OF DETOXIFYING THE EGG OF PUFFER FISH FOR CREATING HEALTY FOODSTUFFS AND THE RESULTING PRODUCT von SHIN JUNG SIK, KIM SANG KUEN, KIM BYOUG KI, SHIN JIN SAN

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