| Nomi | 2022,№1(11) | ||
| Jurnal | Technical science and innovation | ||
| Tom raqami | 1 | ||
| Nashr etilgan sana | 30/06/2022 | ||
| Sahifalar | 295 | ||
| Bu yil bo'yicha nashr raqami | 11 | ||
| Umumiy soni | 1 | ||
| Fayl | Hujjatni onlayn ko'rish | ||
| Maqolaning to'liq nomi | Til | Sahifa | Ko'rishlar soni | O'qishlar soni |
|---|---|---|---|---|
|
IMPROVEMENT OF WINE TECHNOLOGY BASIS FOR STUDYING THEIR ANTIOXIDANT ACTIVITY Technical science and innovation |
Ingliz | 4-7 | 581 | 581 |
|
QUANTIFYING THE BASIC COLORS OF COLORIMETRIC COLOR DESCRIPTION MODELS Technical science and innovation |
Ingliz | 7-13 | 585 | 585 |
|
DETERMINATION OF THE HEATING TIME CONSTANT FOR ROOT CROPS Technical science and innovation |
Ingliz | 21-26 | 532 | 532 |
|
Technical science and innovation |
Ingliz | 27-33 | 522 | 522 |
|
IMPROVEMENT OF BREWING WITH THE USE OF UNCONVENTIONAL RAW MATERIALS Technical science and innovation |
Ingliz | 34-38 | 657 | 657 |