-
-
-
-
-
-
Tibbiyot va sog‘liqni saqlash
-
-
-
-
-
Tibbiyot va sog‘liqni saqlash
-
Tibbiyot va sog‘liqni saqlash
-
Adabiyot. Adabiyotshunoslik. Xalq og‘zaki ijodiyoti
-
Юмшоқ буғдойни тезпишар навларининг муҳим хўжалик белгиларини ўрганиш
Ушбу битирув малакавий ишини ёзишда “Ўсимликшунослик” кафедраси магистранти Мухаммадиева Маъмура Рафиқуловнанинг Тошкент давлат аграр университети қишлоқ хўжалик илмий тадқиқот ва ўқув тажриба хўжалигида 2009-2010 йилларда олиб борган илмий тадқиқот иши маълумотлари бир қисмидан фойдаланилди.
-
Мозг и регуляция движений глаз
Монография посвящена вопросу о роли разных уровней червной системы в управлении двигательных аппаратом глаз.
-
Хорижий ерёнғоқ тезпишар навларининг ўсиши, ривожланиши ва ҳосилдорлиги
Ушбу битирув малакавий ишини тайёрлашда «Ўсимликшунослик» кафедраси доценти Ж. Б. Худайқулов ҳамда магистрант Ботиров Баҳодир Нуриллаевичнинг илмий тадқиқот иши маълумотлари бир қисмидан фойдаланилди.
-
Метастатические опухоли головного мозга
Книга рассчитана на нейрохирургов, невропатологов, нейрорентгенологов, онкологов и врачей смежных специальностей.
-
Antimicrobial Food Packaging
The book is structured in 52 chapters, the contents of which can be organized into six parts. Chapters 1–5 are aimed at introducing the main background and framework of the topic, reviewing the nature and extent of foodborne disease and paying special attention to emergent and resistant pathogens. These include bacterial, fungal, and viral agents. The sec ond part of the book comprises Chapters 6–10 and is devoted to the study of the basic strategies of food packaging. Such chapters review the various types of packaging materials and packaging systems.
-
-
ANCIENT FOOD TECHNOLOGY
The book starts with the introduction of various developments accomplished in food science and technology, from ancient periods to the modern world. The next section which follows deals with traditional methods and techniques employed both in commercial and domestic industry for the preservation of food products.
-
В этом году я
Книга рассказывает о том, как перестать строить воздушные замки, откладывать дела на потом и научиться исполнять свои желания. Эта книга будет полезна всем, кто хочет изменить свои привычки, начать выполнять данные себе обещания и добиться перемен к лучшему в жизни.
-
Current and Future Developments in Food Science (Volume 1)
This book was inspired by the context of the AVANSECAL-CM and AVANSECAL-II-CM research projects funded by the Comunidad of Madrid and European FEDER program and headed by Professor María Luisa Marina from 2014 to nowadays, which was the continuation of two previous research projects (ANALISYC and ANALISYC-II) headed by Professor María José González from 2006 to 2013.
-
Indian Architectural Theory
The Sanskrit term describes a body of knowledge, sustained, developed and modified by successive generations of architects through the course of many centuries. The term is not the name of only one book or text; it implies a tradition of knowledge which has at various times been ordered and expressed (and so is handed down to us) in a range of texts, with a variety of titles. Some of these texts have formed a focus of study - by linguists interested in investigating their literary content, by art historians hoping to find in them keys with which to unlock some of the problems of interpreting the great monuments of India's past, and (more lately) by architects and others in search of assistance in meeting the challenges of the present and the future. This timely book by Vibhuti Chakrabarti makes important interventions in a number of continuing debates around these texts and their uses, and it draws attention to the relation between these so far somewhat disparate debates in ways which are illuminating to - and certainly ought not to be ignored by anyone who is interested in Indian thought or design.
-
ADVANCES IN FOOD SCIENCE AND TECHNOLOGY
The book offers scope for academics, researchers, and professionals to present their research and development works that have potential for applications in several disciplines of food sciences.
-
Экспериментальная нейрофизиология эмоций
Книга является коллективной монографией группы специалистов и др.
-
Advances in Fermented Foods and Beverages Improving Quality, Technologies and Health Benefits
Food fermentation has, throughout much of human history, been the most common way of preserving perishable foods, thereby maintaining and in some cases even improving the nutritional value of these foods. Genesis 18:8 refers to how Abraham serves curds and milk to his guests.
-
-
Bir kunlik mehmon O'tashan qissalari
Mutolaa qiling,darslaringizdagi ko'zgu mutloqo begona emas. Ichki hissiyotlaringiz shaffofligi uning yorqinligini kafolatlashiga ishonch hosil qiladi.
-
A Geography of Digestion biotechnology and the kellogg cereal enterprise
At its publication date, this project is eleven years old. I use the term project with intention, because while its current state is a book, the book itself feels like a shoot of an underground rhizome that has pierced the soil and made it to light.