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LikeSNU에서 의미기반으로 분석하여 연관된 자료를 추천해드립니다.
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Materials selection for design and manufacturing : theory and practice
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Food stabilisers, thickeners and gelling agents
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율무 및 율무 부산물을 이용한 가공 및 고부가 기능성 제품의 개발연구에 관한 연구
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Food mixing : principles and applications
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Weight control and slimming ingredients in food technology
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Transport mechanisms in membrane separation processes
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Food structure and moisture transfer : a modeling approach
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Food emulsions
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Crosslinking and scission in polymers : proceedings of the NATO Advanced Study Institute on "Advanced Methods of Determination of Crosslinking and Scission in Polymers and their Effects on Mechanical Properties"
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Calcium aluminate cements : proceedings of the international symposium held at Queen Mary and Westfield College, University of London, July 9-11, 1990, and dedicated to the late Dr. H.G. Midgley
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Wafer scale integration
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Chocolate science and technology
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Polyurethane elastomers : from morphology to mechanical aspects
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Functional properties of food macromolecules
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The science of polymer molecules : an introduction concerning the synthesis, structure, and properties of the individual molecules that constitute polymeric materials
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(Engineering plastic)신뢰성 공학 =
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Fairing compositions for aircraft surfaces
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Mixing and crystallization : selected papers from the International Conference on Mixing and Crystallization held at the Tioman Island, Malaysia in April 1998
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Strength of cemented hydraulic sandfill modified by flocculants
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Metallurgy and mechanics of welding : processes and industrial applications
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