Kooperativer Bibliotheksverbund

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Format: 1 Online-Ressource (XIII, 202 p. 15 illus., 10 illus. in color)

ISBN: 9783319786469

Additional Edition: Erscheint auch als Druck-Ausgabe ISBN 978-3-319-78645-2

Language: English

DOI: 10.1007/978-3-319-78646-9

URL: Volltext  (URL des Erstveröffentlichers)

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Format: 405 pages , 23 cm

Edition: Cho pan

Original writing edition: 초판

Original writing title: 초기 한국 장로교회와 민주주의

Original writing person/organisation: 장삼식

Original writing publisher: 파주 : 한국학술정보

ISBN: 9788926898239 , 8926898237

Uniform Title: Cho gi han gug jang lo gyo hoe jeong chi je do e na ta nan min ju jeong chi e gwan han yeon gu

Content: 1. 서론 -- 2. 장로교 정치 제도 의 형성 과 사상 -- 3. 네비우스 선교 정책 과 곽 안련 의 정치 사상 -- 4. 초기 한국 장로 교회 정치 제도 형성 과정 -- 5. '敎會 政治 問答 條例' 에 나타난 교회 민주 정치 -- 6. 한국 교회 가 한국 의 민주주의 발전 에 미친 영향 -- 7. 결론.

Note: Revised edition of the author's thesis (doctoral)--Gye myeong dae hag gyo , Includes bibliographical references (pages 394-405)

Language: Korean

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Format: 485 p , ill. (some col.), maps (some col.) , 26 cm

ISBN: 9791155980118

Content: "This book explains in full detail the blood-shared alliance between the ROK and the United States that started with the Korean War; the Mutual Defense Treaty that was concluded in the face of opposition to a ceasefire; the aid and grants from the United Nations and the United States for Korea's postwar reconstruction; the operation of the ROK-US security consultative meetings for the development of the ROK-US alliance; and the military provocations of North Korea and the development of the ROK-US Combined Defense System. It also provides in-depth analysis of the process of reduction of U.S. troops stationed in Korea according to changes of U.S. foreign policy toward the ROK; the dispatch of troops overseas and the ROK-US alliance; the North Korea nuclear crisis and the six-party talks; the spirit of the alliance that has endured over the last six decades; and the transition of the wartime operations control and the readjustment of the U.S. Forces in Korea"--P. [10-11]

Note: "September 30, 2014 , Includes abstract , Includes chronology , Includes bibliographical references and index , The establishment of the ROK-US allianceThe growth of the ROK-US alliance -- The enhancement of the ROK-US alliance -- The development of the ROK-US alliance.

Language: English

Keywords: USA ; Südkorea ; Militärische Kooperation ; Außenpolitik ; Geschichte 1953-2013

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Format: Getr. Zählung , Ill.

Edition: 3 p'an

Original writing edition: 參版

Original writing title: 大漢韓辭典

Original writing publisher: 서울 : 성문사

Note: In korean. Schr.

Language: Korean

Subjects: Comparative Studies. Non-European Languages/Literatures

Keywords: Wörterbuch

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Format: 1 Online-Ressource (424 pages) , illustrations (some color)

ISBN: 9780841225626

Series Statement: ACS symposium series 1059

Note: Distributed in print by Oxford University Press , Includes bibliographical references and index , Carbon-Centered Radicals in Soy Protein Products / , Trypsin Inhibitor Activity in Laboratory-Produced and Commercial Soymilk / , Heating Sequence and Calcium Lactate Concentration Effects on in Vitro Protein Digestibility and Oil Release in Emulsion Stabilized by Preheated Soy Protein and Caseinate / , Effects of Heating Temperature and Cooling Rate on Denaturation of Soymilk Protein / , Comparison of Laboratory and Industry Methods for the Separation of 7S and 11S Soy Proteins / , Estimation of the Mutation Site of a Soyasapogenol A-Deficient Soybean [Glycine max (L.) Merr.] by LC-MS/MS Profile Analysis / , The Interaction of Oil Body and Protein in Soymilk Making / , Storage-Induced Color and Biochemical Changes of Soybeans As Related to Soymilk and Tofu Making / , Chemistry and Biological Properties of Soybean Peptides and Proteins / , Changes of Functional Components and Antioxidative Activity in the Process of Fermentation of Soybeans / , Thermal Effects on the Conversion of Isoflavones in Soybean / , Soy Protein Ingredients as Isoflavone Sources for Functional Foods / , Antioxidant Capabilities of Defatted Soy Flour Extracts / , Tofu Structure Is Regulated by Soymilk Protein Composition and Coagulant Concentration / , Standardization of Physical Parameters for Instron Texture Analysis for Tofu Quality Evaluation / , Soybean Phytate Content and Its Influence on Tofu Texture / , Soybean Components Affect Physicochemical Properties of Soymilk, Coagulation Reactivity and Tofu Texture: Effects of Glycinin Proteins, Calcium, Polysaccharides and 7S Basic Protein / , Development and Quality of Tofu Analogue Prepared from Whole Soybeans / , Soy Protein Functionality and Food Bar Texture / , Sensory Evaluation Techniques To Promote Extruded Soy Foods Consumption and Increase Consumer Acceptance / , Flavor-Soy Protein Interactions / , Comparison of Key Aroma Components between Soymilks Prepared by Cold and Hot Grinding Methods / , Volatile Flavor Compounds and Flavor Profiles of Thai Soy Sauce / , Identification of Flavor-Active Volatiles in Soy Protein Isolate via Gas Chromatography Olfactometry /

Additional Edition: ISBN 9780841225619

Additional Edition: Erscheint auch als ISBN 9780841225619

Language: English

DOI: 10.1021/bk-2010-1059

URL: lizenzpflichtig