The Korean numeral system had been the form of ① from table 1 by 18C and has been slowly transformed into that of ② from the time of the books "Chagunbangmonggu" written by "Lee Sang-hyok" and "Shanhakchongui" by "Nam Byong-gil".

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다국어 초록 (Multilingual Abstract)
The Korean numeral system had been the form of ① from table 1 by 18C and has been slowly transformed into that of ② from the time of the books "Chagunbangmonggu" written by "Lee Sang-hyok" and "Shanhakchongui" by "Nam Byong-gil".
The Korean numeral system had been the form of ① from table 1 by 18C and has been slowly transformed into that of ② from the time of the books "Chagunbangmonggu" written by "Lee Sang-hyok" and "Shanhakchongui" by "Nam Byong-gil".
켄사스 경질 붉은 밀의 소규모 시험 제분 및 페리나 제분 특성과 이들로 부터 제조된 스파게티의 조리특성
Koji를 이용한 저식염 멸치젓의 속성제조에 관한 연구
Volatile Flavor Compounds in Salt-Fermented Fishes on the Market