-
-
Amaliy fanlar, -
-
Amaliy fanlar,
-
-
Chemistry: The Molekular science.---Kimyo: molekulyar fan
John Olmsted III, Gregory M.Williams,Amaliy fanlar, -
-
-
-
-
-
Food Analysis theory and practice: Third edition.----Oziq-ovqat tahlili nazariyasi va amaliyoti: Uchinchi nashr
Pomeranz Meloan,Amaliy fanlar, -
-
Amaliy fanlar,
-
Business and administrative Communication: Third edition---Biznes va ma'muriy aloqa: Uchinchi nashr
Kitty O. Locker,Amaliy fanlar, -
-
-
Introduction to Food Engineering: second edition
R. Paul Singh and Dennis R. Heldman,Amaliy fanlar, -
Quantitative Methods for Business: Fifth edition.--Biznes uchun miqdoriy usullar: Beshinchi nash
David R.Anderson, Dennis J.Sweeney, Thomas A.Williams,Amaliy fanlar, -
-
Million dollarlik xatolar
Pavel Annenkov,O'z tajribasini boshqalar bilan bo'lishish haqiqiy tadbirkorning eng muhim xususiyatlaridan biridir.
-
The ST. Martin`s Guide to Writing---ST. Martinning yozish bo'yicha qo'llanmasi
Axelrod Cooper,Also new to edition is advise on computer word processing . Although student writing, it can help students manage the process, and, therefore, make them more willing both to write and revise. In Chapter I we attempt to familiarize students with this technology and to show them how to use it as they would any otger writing tool. ----Bundan tashqari, nashr uchun yangi bo'lgan kompyuter matnli ishlov berish bo'yicha maslahatlar. Talabalar yozish bo'lsa-da, bu o'quvchilarga jarayonni boshqarishda yordam berishi mumkin va shuning uchun ularni yozishga va qayta ko'rib chiqishga tayyorlaydi. Birinchi bobda biz talabalarni ushbu texnologiya bilan tanishtirishga harakat qilamiz va ularga har qanday otger yozish vositasi kabi undan qanday foydalanishni ko'rsatamiz
-
Qaytish yo'q manzil
Elchin Safarli,''Qaytishi yo'q manzil''-Haqiqiy Sharq aks ettirilgan ochiq roman.
-
Thermodynamics and the free energy of chemical substances
Lewis and Randall,Let this book be dedicated to the chemists of the newer generation , who will not wish to reject all inferences from conjecture or surmise, but who will not care to speculate concerning that which may be surely known. The fascination of a growing science lies in the work of the pioneers at athe wery borderland of the unknown, but to reach this frontier one must pass over well travelled roads: of these one of the safest and surest is the broad highway of thermodynamics. -Ushbu kitob faraz yoki taxmindan kelib chiqqan barcha xulosalarni rad etishni istamaydigan, ammo aniq ma'lum bo'lishi mumkin bo'lgan narsalar haqida spekulyatsiya qilishni xohlamaydigan yangi avlod kimyogarlariga bag'ishlangan. Rivojlanayotgan ilm-fanning maftunkorligi noma'lum chegaradagi kashshoflarning ishida yotadi, ammo bu chegaraga erishish uchun yaxshi o'tgan yo'llardan o'tish kerak: ulardan eng xavfsiz va ishonchlilaridan biri termodinamikaning keng magistralidir.
-
-
Chemistry: The Molekular science.---Kimyo: molekulyar fan
John Olmsted III, Gregory M.Williams,The title of this book, Chemistry: The Molecular Science, reveals our primary unifying theme. This book emphasizes the molecular view of chemical principles because practicing chemists visualize chemical processes at the molecular level. A chemist sees a pot of boiling water and thinks instinctively of water molecules moving from the liquid phase to the gas phase. In every chapter, you will find molecular descriptions and molecular pictures, and you will be asked to visualize how molecules behave and to draw molecular pictures. ---Ushbu kitobning sarlavhasi "Kimyo: molekulyar fan" bizning asosiy birlashtiruvchi mavzuimizni ochib beradi. Ushbu kitob kimyoviy printsiplarning molekulyar ko'rinishiga urg'u beradi, chunki amaliyotchi kimyogarlar kimyoviy jarayonlarni molekulyar darajada tasavvur qilishadi. Kimyogar qaynoq suv solingan idishni ko'radi va instinktiv ravishda suv molekulalarining suyuq fazadan gaz fazasiga o'tishi haqida o'ylaydi. Har bir bobda siz molekulyar tavsiflar va molekulyar rasmlarni topasiz va sizdan molekulalar qanday harakat qilishini tasavvur qilishingiz va molekulyar rasmlarni chizishingiz so'raladi.
-
Boy ota kambag'al ota
Robert Kiyosaki,Bir daromad turidan ikkinchisini ajrata bilish mening hayotimda muhim bo'lgan.
-
Lahzaning larzalari
O'rinboy Usmon,Ushbu kitobda yo'zuvchi O'rinboy Usmonovning turli yillarda yozilgan sara hikoyalari jamlangan.
-
Biznes-sarguzashtlar
Bill Geyms,Biznesni boshqarish tamoyillari o'zgarmaydi,o'tmish esa menejment g'oyalarini rivojlantirish uchun asos bo'lishi mumkin.
-
Основы математического анализа том-2
Г.М.Фихтенгольц,Допущено Министерством высшего и среднего специального образования РСФСР в качестве учебника для механико-математических факультетов государсвенных университетов и учебного пособия для физико-математических факультетов педагогических инститов.
-
Boy bo'lish qoidalari
Richard templar,Barchamiz boy va muvaffaqiyatli bo'lishni istaymiz,ammo,odatda,boylikga qanday yo'l bilan erishish mumkin ekanini tasavvur ham qilmay,bu haqda faqat nazariy jihatdan fikr yuritamiz.
-
Food Analysis theory and practice: Third edition.----Oziq-ovqat tahlili nazariyasi va amaliyoti: Uchinchi nashr
Pomeranz Meloan,The first edition of Food Analysis: Theoary and Practice was published in 1971 and was revised in 1978. The second edition was published in 1987, and in 1993 we found it necessary to prepare a third edition tpo reflect and cover the most recent advances in the field of food analysis. ----Oziq-ovqat tahlili: nazariya va amaliyotning birinchi nashri 1971 yilda nashr etilgan va 1978 yilda qayta ko'rib chiqilgan. Ikkinchi nashri 1987 yilda nashr etilgan va 1993 yilda biz oziq-ovqat mahsulotlarining eng so'nggi yutuqlarini aks ettiruvchi va yorituvchi uchinchi nashrni tayyorlashni zarur deb topdik. oziq-ovqat tahlili sohasi.
-
Settle it out of court
Thomas E. Crowley,This book's first purpose is to help us find peace in ourselves dur- ing the unusual distress caused by disputes. If we could, we'd all avoid serious conflicts, because they so often cause us untold mis- ery, both emotionally and financially. Even if a dispute doesn't in- volve a lot of money, the passions it produces are often sky-high. Emotion is the common denominator and the driving force behind disputes. Emotion is the thin ice over which the resolution of all dis- putes must skate.- Ushbu kitobning birinchi maqsadi nizolar tufayli yuzaga kelgan g'ayrioddiy qayg'u paytida o'zimizda tinchlik topishga yordam berishdir. Iloji bo'lsa, barchamiz jiddiy mojarolardan qochgan bo'lardik, chunki ular ko'pincha bizni hissiy va moliyaviy jihatdan cheksiz baxtsizliklarga olib keladi. Agar janjal ko'p pul bilan bog'liq bo'lmasa ham, u keltirib chiqaradigan ehtiroslar ko'pincha osmonga etadi. Tuyg'u umumiy xususiyat va nizolarning harakatlantiruvchi kuchidir.
-
Spices: a survey of the world market
International trade centre UNCTAD/GATT,Promotion of spices is sporadic. Little promotion has been under taken to stimulate demand other than for brand name products; promotion by producer organizations is limited. Health regulations and quality standards in importing countries can be seen as barriers to trade. There is a need for more internationally recognized quality standards, and for international standard contract clauses. In spite of these limitations, prospects for spice producing developing countries are considered promising. - Ziravorlar targ'iboti kamdan-kam uchraydi. Tovar nomidagi mahsulotlardan tashqari talabni rag'batlantirish uchun kam reklama amalga oshirildi; ishlab chiqaruvchi tashkilotlar tomonidan rag'batlantirish cheklangan. Import qiluvchi mamlakatlarda sog'liqni saqlash qoidalari va sifat standartlari savdo to'siqlari sifatida qaralishi mumkin. Ko'proq xalqaro tan olingan sifat standartlari va xalqaro standart shartnoma bandlariga ehtiyoj bor. Ushbu cheklovlarga qaramay, ziravorlar ishlab chiqaruvchi rivojlanayotgan mamlakatlarning istiqbollari istiqbolli hisoblanadi.
-
Business and administrative Communication: Third edition---Biznes va ma'muriy aloqa: Uchinchi nashr
Kitty O. Locker,All writing is in some sense collaborative. This book in particular builds upon the ideas and advice of teachers, students and researchers. The people who share their ideas in conferences and publica tions enrich not only this book, but business communication as a field. --Barcha yozuvlar qaysidir ma'noda hamkorlikda. Ushbu kitob, ayniqsa, o'qituvchilar, talabalar va tadqiqotchilarning g'oyalari va maslahatlariga asoslanadi. Konferentsiyalar va nashrlarda o'z g'oyalari bilan o'rtoqlashadigan odamlar nafaqat ushbu kitobni, balki biznes aloqalarini bir soha sifatida boyitadi.
-
Mechanics of Materials---Materiallar mexanikasi
David Roylance,This text is intended to meet the needs of undergraduate courses in mechanics of materials, required of students in many engineering curricula. It is written primarily for use as an introduction to the area, but, depending on which topics are emphasized. it can be used in more advanced levels as well. ---Ushbu matn talabalarning ko'plab muhandislik o'quv dasturlarida talab qilinadigan materiallar mexanikasi bo'yicha bakalavriat kurslarining ehtiyojlarini qondirish uchun mo'ljallangan. U asosan hududga kirish sifatida foydalanish uchun yozilgan, ammo qaysi mavzularga urg'u berilganiga qarab. undan ilg'or darajalarda ham foydalanish mumkin
-
Food Science: Fifth edition
Norman N. Potter Joseph H. Hotchkiss,Food science and technology, like many other science-based disciplines, has advanced rapidly since the fourth edition was published in 1986. Although many of the basic unit operations have changed little, new knowledge and concerns about biotechnology and foods, food safety, environmental issues, packaging technologies, government regu lation, globalization of foods, nutrition, and others, as well as new processing technolo gies such as ohmic heating and supercritical fluid extraction, have emerged. Many of the changes and additions to the fifth edition of Food Science reflect these and other developments which increasingly influence all involved in food processing as well as government agencies around the world. However, true change can only be measured against the broad principles and conventional food production practices of proven value. Therefore, most basic principles and practices continue to be described at an appropriate introductory level in the fifth edition. Oziq-ovqat fani va texnologiyasi, boshqa ko'plab ilmiy asoslangan fanlar kabi, to'rtinchi nashri 1986 yilda nashr etilganidan beri tez rivojlandi. Garchi asosiy birlik operatsiyalarining ko'pchiligi ozgina o'zgargan bo'lsa-da, biotexnologiya va oziq-ovqat mahsulotlari, oziq-ovqat xavfsizligi, ekologik muammolar haqida yangi bilim va xavotirlar. , qadoqlash texnologiyalari, davlat tomonidan tartibga solish, oziq-ovqat mahsulotlarining globallashuvi, ovqatlanish va boshqalar, shuningdek, ohmik isitish va superkritik suyuqliklarni olish kabi yangi qayta ishlash texnologiyalari paydo bo'ldi. Oziq-ovqat fanining beshinchi nashriga kiritilgan ko'plab o'zgartirish va qo'shimchalar ushbu va boshqa o'zgarishlarni aks ettiradi, ular oziq-ovqat mahsulotlarini qayta ishlash bilan shug'ullanadigan barcha ishtirokchilarga, shuningdek, butun dunyo bo'ylab davlat idoralariga tobora ko'proq ta'sir qiladi. Biroq, haqiqiy o'zgarish faqat tasdiqlangan qiymatga ega bo'lgan keng tamoyillar va an'anaviy oziq-ovqat ishlab chiqarish amaliyotlari bilan o'lchanishi mumkin. Shu sababli, ko'pgina asosiy tamoyillar va amaliyotlar beshinchi nashrda tegishli kirish darajasida tasvirlangan.
-
Introduction to Food Engineering: second edition
R. Paul Singh and Dennis R. Heldman,Food engineering is frequently the first course in which a food science student is exposed to quantitative examination of the interaction of physical and energy transfer operations with food materials. It is also frequently the first opportunity for the student to apply the " mathematics through calculus" that is required in food science programs. - Oziq-ovqat muhandisligi ko'pincha oziq-ovqat fanlari talabasi oziq-ovqat materiallari bilan jismoniy va energiya uzatish operatsiyalarining o'zaro ta'sirini miqdoriy tekshirishga duchor bo'lgan birinchi kursdir. Bu, shuningdek, talaba uchun oziq-ovqat fanlari dasturlarida talab qilinadigan "hisoblash orqali matematika" ni qo'llash uchun tez-tez birinchi imkoniyatdir.
-
Quantitative Methods for Business: Fifth edition.--Biznes uchun miqdoriy usullar: Beshinchi nash
David R.Anderson, Dennis J.Sweeney, Thomas A.Williams,The purpose of this fifth edition, as with previous editions, is to provide students with a sound conceptual understanding of the role that quantitative methods play in the decision-making process. The text describes the many quantitative methods that have been devel-oped over the years, explains how they work, and shows how they can be applied and interpreted by the decision maker. ---Ushbu beshinchi nashrning maqsadi, avvalgi nashrlarda bo'lgani kabi, talabalarga qaror qabul qilish jarayonida miqdoriy usullarning o'rni haqida to'g'ri kontseptual tushuncha berishdir. Matn yillar davomida ishlab chiqilgan ko'plab miqdoriy usullarni tavsiflaydi, ular qanday ishlashini tushuntiradi va qaror qabul qiluvchi tomonidan qanday qo'llanilishi va talqin qilinishi mumkinligini ko'rsatadi.
-
Food Chemistry: Second edition, Revised and Expanded
Owen R. Fennema,This edition has the same organization as the first, bit differs substantially in other ways. The chapters on carbohydrates, lipids, proteins, flavors, and the concluding chapter have new authors and are, therefore, entirely new.This book, in my opinion, provides comprehensive coverage of the subject of food chemistry with the same depth and thoroughness that is characteristic of the better quality introductory textbooks on organic chemistry and biochemistry. This, I believe, is a significant achievement that reflects a desirable maturation of the field of food chemistry. - This edition has the same organization as the first, bit differs substantially in other ways. The chapters on carbohydrates, lipids, proteins, flavors, and the concluding chapter have new authors and are, therefore, entirely new.This book, in my opinion, provides comprehensive coverage of the subject of food chemistry with the same depth and thoroughness that is characteristic of the better quality introductory textbooks on organic chemistry and biochemistry. This, I believe, is a significant achievement that reflects a desirable maturation of the field of food chemistry.