CORE

πŸ‡ΊπŸ‡¦Β Β  make metadata, not war

    6 research outputs found

    λ§Œμ„± μ†λ°œμ„± μ‹ μ§ˆν™˜λͺ¨λΈ λ™λ¬Όμ—μ„œ 콜라젠 λ³€ν™”μ˜ μ§€ν‘œ

    Author
    Publication venue
    μ„œμšΈλŒ€ν•™κ΅ λŒ€ν•™μ›
    Publication date
    Field of study
    No full text
    ν•™μœ„λ…Όλ¬Έ(석사)--μ„œμšΈλŒ€ν•™κ΅ λŒ€ν•™μ› :μˆ˜μ˜ν•™κ³Ό μˆ˜μ˜κ³΅μ€‘λ³΄κ±΄ν•™μ „κ³΅,1996.Maste
    SNU Open Repository and Archive

    μœ λ°©μ•”μ„Έν¬(MCF-7)μ—μ„œμ˜ tamoxifen에 μ˜ν•œ E-cadherin λ°œν˜„μ— κ΄€ν•œ 연ꡬ

    Author
    Publication venue
    μ„œμšΈλŒ€ν•™κ΅ λŒ€ν•™μ›
    Publication date
    Field of study
    No full text
    Thesis (doctoral)--μ„œμšΈλŒ€ν•™κ΅ λŒ€ν•™μ› :μˆ˜μ˜ν•™κ³Ό μˆ˜μ˜κ³΅μ€‘λ³΄κ±΄ν•™μ „κ³΅,1999.Docto
    SNU Open Repository and Archive

    Sensory Characteristics of Bulgogi Sauce and Bulgogi added with Licorice Extract

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Quality Characteristics of Sponge Cake added with Schizandra chinensis

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref

    Physicochemical Quality Characteristics of Fermented Soybean Paste Sauce added Lotus Leaf Powder

    Author
    Publication venue
    'Culinary Society of Korea'
    Publication date
    Field of study
    No full text
    Crossref
    corecore