Dr. of Chemical Sciences, Professor,
Tashkent Institute of Chemical Technology,
Republic of Uzbekistan, Tashkent
Gofurjon Khamrakulov
Все статьи автора:
IDENTIFICATION OF CARBOHYDRATE COMPOSITION AND DIASTASE NUMBER OF HONEY BY PHYSICAL AND CHEMICAL METHODS
24.11.2021
1635
INVESTIGATION OF THE CONTENT OF PARABENS IN SHAMPOOS USING HPLC
17.12.2021
5706
DEVELOPMENT OF AN ORGANIZATION STANDARD FOR THE PRODUCTION OF HONEY WITH ADDITIVES “BARAKA
06.07.2022
963
FEATURES OF THE CLASSIFICATION OF COSMETICS BASED ON THE COMMODITY NOMENCLATURE OF FOREIGN ECONOMIC ACTIVITY
12.07.2022
1629
DEVELOPMENT OF AN ORGANIZATION STANDARD FOR THE PRODUCTION OF DELICACIES FROM TURKEY MEAT
20.09.2022
920
DEVELOPMENT OF THE ORGANIZATION'S STANDARD FOR THE PRODUCTION OF SHAMPOOS WITH THE ADDITION OF MENTHOL
01.02.2023
1018
CLASSIFICATION FEATURES AND DETAILS OF SUBPOSITION 2204 30 NATURAL WINES OF THE COMMODITY NOMENCLATURE
18.05.2023
829
RESEARCH OF TURKEY MEAT SAMPLES USING THE OPTICAL EMISSION SPECTROMETRY METHOD PRODUCED IN SOME COUNTRIES
20.03.2024
683
INVESTIGATION OF ANTIBIOTIC RESIDUES IN TURKEY MEAT USING THE METHOD OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
12.12.2024
1347
RESEARCH ON PESTICIDE RESIDUES IN TURKEY MEAT USING THE AGILENT 7890 AGC GAS CHROMATOGRAPH
26.02.2025
554
IDENTIFICATION OF THE COMPOSITION AND IMPROVEMENT OF THE CERTIFICATION SYSTEM OF NATURAL HONEY OF THE REPUBLIC OF UZBEKISTAN
06.03.2026
279