A Study on Trust and Distrust on Science and Technology: Focusing on Geological Resource Technology
Effect on Storage Improvement with Various Levels of Jalapeno Powder
The Study of Science Docents' Expertise through Situated Learning
Changes of Reproductive Performances in Breeding Sow Farms
Quality Characteristics of Dubu-seon Added with Chicken
Theistic Evolution: between Creationism and Evolutionism
Quality Characteristics of Pork Emulsion-type Sausage Added with Water Dropwort Powder
Does the pressure to fill journal quotas bias evaluation?: Evidence from publication delays and rejection rates
Quality Properties of Cinnamon Powder on Emulsion-type Pork Sausage
Effects of Hot Air-Dried Aruncus dioicus var. kamtschaticus (Maxim.) H. Hara Powder on Quality Properties of Emulsion-Type Pork Sausage
Exploratory Study on Elementary Teachers' Stages and its Change of Concerns about STEAM (Science, Technology, Engineering, Arts, and Mathematics) Education
Laboratory Abilities to Carry-out Experimentations of Matter in the Middle School Science Texts
Implement remote video monitoring system to sports coaching for athletes Based of IP-Camera
Middle and High School Students' Awareness on Scientific or Technological Workplaces and Relevant Professions
Analysis of Science Items of the Japanese National Center Test for University Admissions
Features of High School Students' Components of Conceptual Ecologies
Gifted Students' Differentiated Experiences in Science Classes
An International Comparative Study on the Integrative Contents of Elementary Science Textbooks
Korean High School Students' Perception and Understanding of Highly Metaphorical Science Terminologies
Production of γ-Aminobutyric Acid and Antioxidative Effects by Levilactobacillus brevis
Effect of Freeze-Dried Perilla frutescens Powder Added on Quality Characteristics of Emulsified Sausage
Influence of the Quality Characteristics and Shelf Life of Fried Chicken with Various Levels of Shrimp Powder
Characterization of Black Radish (Raphanus sativus L. var. niger) Extracts according to Different Extraction and Drying Methods
Effects of Addition of Strawberry and Red Beet Powder on the Antioxidant Activity and Quality Characteristics of Beef Patty