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전체 가 나 다 라 마 바 사 아 자 차 카 타 파 하

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SCOPUSKCI
Effects of the order of material addition on the quality characteristics of emulsification sausageopen access

Jin, S.-K.; Kim, I.-S.; Nam, Y.-W.; Cho, J.-H.; Hur, S.-J.; Kang, S.-N.

ArticleIssue Date2007CitationKorean Journal for Food Science of Animal Resources, v.27, no.2, pp 157 - 162PublisherKorean Society for Food Science of Animal Resources
SCIESCOPUS
Multifunctional Ni-plated carbon fiber reinforced thermoplastic composite with excellent electrothermal and superhydrophobic properties using MWCNTs and SiO2/Ag microspheres

Lee, J.-S.; Hoang, V.-T.; Kweon, J.-H.; Nam, Y.-W.

ArticleIssue Date2023CitationComposites Part A: Applied Science and Manufacturing, v.171PublisherElsevier Ltd
SCOPUSKCI
Proximate composition and physico-chemical characteristics of Berkshire pork by gender

Hah, K.-H.; Kim, I.-S.; Jin, S.-K.; Nam, Y.-W.; Cho, J.-H.

ArticleIssue Date2007CitationKorean Journal for Food Science of Animal Resources, v.27, no.2, pp 137 - 141PublisherKorean Society for Food Science of Animal Resources
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