PhD, Tashkent chemical-technological institute, Republic of Uzbekistan, Tashkent
Makhmud Khamrakulov
Все статьи автора:
IDENTIFICATION OF CARBOHYDRATE COMPOSITION AND DIASTASE NUMBER OF HONEY BY PHYSICAL AND CHEMICAL METHODS
24.11.2021
1371
INVESTIGATION OF THE CONTENT OF PARABENS IN SHAMPOOS USING HPLC
17.12.2021
5487
DEVELOPMENT OF AN ORGANIZATION STANDARD FOR THE PRODUCTION OF HONEY WITH ADDITIVES “BARAKA
06.07.2022
766
FEATURES OF THE CLASSIFICATION OF COSMETICS BASED ON THE COMMODITY NOMENCLATURE OF FOREIGN ECONOMIC ACTIVITY
12.07.2022
1240
DEVELOPMENT OF AN ORGANIZATION STANDARD FOR THE PRODUCTION OF DELICACIES FROM TURKEY MEAT
20.09.2022
748
DEVELOPMENT OF THE ORGANIZATION'S STANDARD FOR THE PRODUCTION OF SHAMPOOS WITH THE ADDITION OF MENTHOL
01.02.2023
790
RESEARCH OF TURKEY MEAT SAMPLES USING THE OPTICAL EMISSION SPECTROMETRY METHOD PRODUCED IN SOME COUNTRIES
20.03.2024
484
INVESTIGATION OF ANTIBIOTIC RESIDUES IN TURKEY MEAT USING THE METHOD OF HIGH-PERFORMANCE LIQUID CHROMATOGRAPHY
12.12.2024
1172
RESEARCH ON PESTICIDE RESIDUES IN TURKEY MEAT USING THE AGILENT 7890 AGC GAS CHROMATOGRAPH
26.02.2025
388