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Determination of “just-in-time” service and optimal order size in the logistics system of the regional agro cluster 确定地区农业集群物流系统中的 "及时 "服务和最佳订单规模
GEORGIAN SCIENTISTS Pub Date : 2024-03-11 DOI: 10.52340/gs.2024.06.01.25
Malkhaz Meburishvili, Tea Tskipurishvili
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引用次数: 0
OPTICAL SYSTEM CORRECTION ABOUT ONE METHOD 关于一种方法的光学系统校正
GEORGIAN SCIENTISTS Pub Date : 2024-02-15 DOI: 10.52340/gs.2024.06.01.17
David Shalamberidze, Soso Dolidze
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引用次数: 0
OPTICAL SYSTEM CORRECTION ABOUT ONE METHOD 关于一种方法的光学系统校正
GEORGIAN SCIENTISTS Pub Date : 2024-02-15 DOI: 10.52340/gs.2024.06.01.17
David Shalamberidze, Soso Dolidze
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引用次数: 0
MODERNIZATION OF FUNCTIONAL CONVERTERS USED TO CONTROL ELECTRIC DRIVES 用于控制电动驱动器的功能转换器的现代化
GEORGIAN SCIENTISTS Pub Date : 2024-02-14 DOI: 10.52340/gs.2024.06.01.16
Merab Chaladze, Aleqsandre Dundua, Murtaz Papaskiri, Shalva Lomsadze, Gramito Gelenidze
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引用次数: 0
MODERNIZATION OF FUNCTIONAL CONVERTERS USED TO CONTROL ELECTRIC DRIVES 用于控制电动驱动器的功能转换器的现代化
GEORGIAN SCIENTISTS Pub Date : 2024-02-14 DOI: 10.52340/gs.2024.06.01.16
Merab Chaladze, Aleqsandre Dundua, Murtaz Papaskiri, Shalva Lomsadze, Gramito Gelenidze
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引用次数: 0
Navigating Business Excellence: The Crucial Role of Information Technology Service Management through Best Practice ITIL 领航卓越业务：通过最佳实践 ITIL，发挥信息技术服务管理的关键作用
GEORGIAN SCIENTISTS Pub Date : 2024-02-08 DOI: 10.52340/gs.2024.06.01.15
Nino Lortkipanidze, Nona Otkhozoria
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引用次数: 0
Navigating Business Excellence: The Crucial Role of Information Technology Service Management through Best Practice ITIL 领航卓越业务：通过最佳实践 ITIL，发挥信息技术服务管理的关键作用
GEORGIAN SCIENTISTS Pub Date : 2024-02-08 DOI: 10.52340/gs.2024.06.01.15
Nino Lortkipanidze, Nona Otkhozoria
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引用次数: 0
Formation of taste and aroma compounds by Maillard reaction during processing of food products 食品加工过程中通过马氏反应形成的味道和香味化合物
GEORGIAN SCIENTISTS Pub Date : 2024-02-06 DOI: 10.52340/gs.2024.06.01.14
Nona Bolkvadze, Sophio Gvidani, Rusudan Uridia, Nana Tserodze, N. Kavtaradze, Leila Tatiashvili, Nino Karkashadze
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引用次数: 0
Electronic Learning Practice MOODLE -LESSON 电子学习实践 MOODLE 课程
GEORGIAN SCIENTISTS Pub Date : 2024-02-06 DOI: 10.52340/gs.2024.06.01.13
Mariam Zakariashvili
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引用次数: 0
Formation of taste and aroma compounds by Maillard reaction during processing of food products 食品加工过程中通过马氏反应形成的味道和香味化合物
GEORGIAN SCIENTISTS Pub Date : 2024-02-06 DOI: 10.52340/gs.2024.06.01.14
Nona Bolkvadze, Sophio Gvidani, Rusudan Uridia, Nana Tserodze, N. Kavtaradze, Leila Tatiashvili, Nino Karkashadze
{"title":"Formation of taste and aroma compounds by Maillard reaction during processing of food products","authors":"Nona Bolkvadze, Sophio Gvidani, Rusudan Uridia, Nana Tserodze, N. Kavtaradze, Leila Tatiashvili, Nino Karkashadze","doi":"10.52340/gs.2024.06.01.14","DOIUrl":"https://doi.org/10.52340/gs.2024.06.01.14","url":null,"abstract":"","PeriodicalId":12686,"journal":{"name":"GEORGIAN SCIENTISTS","volume":"46 200","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139801629","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
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