J. Lee

Risk factors for device-associated infection related to organisational characteristics of intensive care units: findings from the Korean Nosocomial Infections Surveillance System.

Young Keun Kim, Y. K. Kim, H. Ki, 2010, The Journal of hospital infection.

Variability in temperature distribution and cooking properties of ground pork patties containing different fat level and with/without salt cooked by microwave energy.

S. Min, J. Jeong, C. J. Kim, 2007, Meat Science.

29.2: 18.1″ Ultra‐FFS TFT‐LCD with Super Image Quality and Fast Response Time

S. H. Lee, J. Y. Lee, S. H. Lee, 2001 .