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Results:
1-9
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Results: 9
Authors:
KIM KO
Citation: Ko. Kim, ECHOES OF THE PAST, EPICS OF DISSENT - A SOUTH-KOREAN SOCIAL-MOVEMENT- ABELMANN,N, J ROY ANTHR, 4(2), 1998, pp. 387-387
Authors:
YEH LL
KIM KO
CHOMPREEDA P
RIMKEEREE H
YAU NJN
LUNDAHL DS
Citation: Ll. Yeh et al., COMPARISON IN USE OF THE 9-POINT HEDONIC SCALE BETWEEN AMERICANS, CHINESE, KOREANS, AND THAI, Food quality and preference, 9(6), 1998, pp. 413-419
Authors:
KIM KO
OMAHONY M
Citation: Ko. Kim et M. Omahony, A NEW APPROACH TO CATEGORY SCALES OF INTENSITY-I - TRADITIONAL VERSUSRANK-RATING, Journal of sensory studies, 13(3), 1998, pp. 241-249
Authors:
KIM KO
ENNIS DM
OMAHONY M
Citation: Ko. Kim et al., A NEW APPROACH TO CATEGORY SCALES OF INTENSITY-II - USE OF D'-VALUES, Journal of sensory studies, 13(3), 1998, pp. 251-267
Authors:
KIM Y
LEE YC
KIM KO
Citation: Y. Kim et al., OPTIMUM ROASTING AND EXTRACTION CONDITIONS AND FLAVOR CHARACTERISTICSOF ROASTED MALT EXTRACT, Cereal chemistry, 75(3), 1998, pp. 282-288
Authors:
KIM KO
Citation: Ko. Kim, PERTURBATION METHOD FOR CONDENSATION OF EIGENPROBLEMS, AIAA journal, 36(9), 1998, pp. 1757-1760
Authors:
CHO MH
KIM KO
KIM MH
Citation: Mh. Cho et al., EFFICIENT HIGHER-ORDER SHELL THEORY FOR LAMINATED COMPOSITES, Composite structures, 34(2), 1996, pp. 197-212
Authors:
KIM KO
Citation: Ko. Kim, HYBRID DYNAMIC CONDENSATION FOR EIGENPROBLEMS, Computers & structures, 56(1), 1995, pp. 105-112
Authors:
KIM KO
KIM MK
KANG YY
LEE YC
Citation: Ko. Kim et al., EFFECTS OF MALTING CONDITIONS ON QUALITY CHARACTERISTICS OF MALT AND ROASTED MALT EXTRACT, Cereal chemistry, 70(4), 1993, pp. 440-442
Risultati:
1-9
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