| Номи | 2022,№1(11) | ||
| Журнал | Technical science and innovation | ||
| Том рақами | 1 | ||
| Нашр этилган сана | 30/06/2022 | ||
| Саҳифалар сони | 295 | ||
| Бу йилдаги нашр тартиб рақами | 11 | ||
| Умумий сони | 1 | ||
| Файл | Ҳужжатни онлайн кўриш | ||
| Макола тўлиқ номи | Тил | Саҳифа | Кўришлар сони | Ўқишлар сони |
|---|---|---|---|---|
|
IMPROVEMENT OF WINE TECHNOLOGY BASIS FOR STUDYING THEIR ANTIOXIDANT ACTIVITY Technical science and innovation |
Ingliz | 4-7 | 598 | 598 |
|
QUANTIFYING THE BASIC COLORS OF COLORIMETRIC COLOR DESCRIPTION MODELS Technical science and innovation |
Ingliz | 7-13 | 602 | 602 |
|
DETERMINATION OF THE HEATING TIME CONSTANT FOR ROOT CROPS Technical science and innovation |
Ingliz | 21-26 | 556 | 556 |
|
Technical science and innovation |
Ingliz | 27-33 | 540 | 540 |
|
IMPROVEMENT OF BREWING WITH THE USE OF UNCONVENTIONAL RAW MATERIALS Technical science and innovation |
Ingliz | 34-38 | 674 | 674 |