Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Dong Kwang Kim"'
Autor:
Seong Keun Kim, Kwan-Soo Kim, Han-un Park, Jin Young Kim, Dong Kwang Kim, Seok-Hyun Kim, Ji-Ho Baek, Jeom-Jae Kim, Ramchandra Pode, Jang Hyuk Kwon
Publikováno v:
Journal of Industrial and Engineering Chemistry. 114:213-220
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::671ddfe0b8f4d1649c014c959c75b50c
https://doi.org/10.1016/j.jiec.2022.07.011
https://doi.org/10.1016/j.jiec.2022.07.011
Publikováno v:
Quality Assurance in Education. 29:393-407
Purpose This study aims to explain the primacy that rapid, centralised decision-making gained in higher education institutions during the COVID-19 pandemic, with a particular focus on Australian universities. Design/methodology/approach This paper dr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ba6ac18140d0b085da93b4b59551b5d0
https://doi.org/10.1108/qae-12-2020-0154
https://doi.org/10.1108/qae-12-2020-0154
Autor:
Dong Kwang, KIM
Publikováno v:
Bulletin of Institute for Education and Student Services, Okayama University. 5:134-148
Since the outbreak of the Covid-19 a year ago, we have been living a drastically changed life—a new “normal.” One area in which this new normal is conspicuous is teaching and learning. Amid the rage of the spreading pandemic, schools and univer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=jairo_______::b5aea69b1efb779841de15f2f7df932b
https://ousar.lib.okayama-u.ac.jp/61613
https://ousar.lib.okayama-u.ac.jp/61613
Publikováno v:
Proceedings of the International Display Workshops. :477
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e042c32592c214fd4b508e59a4093ad8
https://doi.org/10.36463/idw.2022.0477
https://doi.org/10.36463/idw.2022.0477
Autor:
Jong-Dae Park, Dong-Kwang Kim, Young-Boong Kim, Chang-Hee Kim, Eun-Ji Choi, Lan-Sook Lee, Eun-Mi Kim, Jun-Seok Kum
Publikováno v:
Food Science and Biotechnology. 24:1673-1677
Effects of cooking method on quality properties of rice and scorched rice chips were investigated. Raw rice and rice flour were treated using steaming, pressure-cooking, microwave-cooking, and extrusion to produce scorched rice chips. Extrusion-cooke
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4f8f8170e0352257dc794bbe723dff80
https://doi.org/10.1007/s10068-015-0217-6
https://doi.org/10.1007/s10068-015-0217-6
Publikováno v:
Korean Journal of Applied Statistics. 22:489-498
Underwriting is the first step for the administration of an insurance contract, which may result in stable profitability or unexpected loss for insurance company. Adequacy of underwriting criteria determines underwriting result. Generally, quantitati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5cc46629149eca8edd853ed838f022d1
https://doi.org/10.5351/kjas.2009.22.3.489
https://doi.org/10.5351/kjas.2009.22.3.489
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 35:600-605
B. subtilis JM3 pretense from naturally fermented anchovy sauce was purified in ammonium sulfate fraction. In order to accelerate the fermentation of anchovy sauce,2% and 4% of crude B. subtilis JM3 protease were added to 6 month-fermented anchovy sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::448038df2e154f054b6181adecfcaeab
https://doi.org/10.3746/jkfn.2006.35.5.600
https://doi.org/10.3746/jkfn.2006.35.5.600