CHAYDIŃ TARIYXI HÁM ÓZBEKISTANDA CHAY ÓNIMLERINIŃ ÁHÁMIYETI
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https://doi.org/10.5281/zenodo.14230174Abstrak
Chay ósimligi eramızǵa shekemgi IV asirde itayda japıraqları ushın jetistiriw maqsetinde egila baslanǵannan berli málim. “Chay” atı Kitaysha “chi” sózinen kelip shıqqan bolıp, “jas japraq” degen mánisti ańlatadı. Bul dúnyadaǵı eń áyyemgi alkogolsız ishimlik bolıp, ol bir neshe jıllar dawamında social hám ádetiy tárzde tutınıw etiledi
Iqtiboslar
«Ózbekistan milliy enciklopediyasi». Mámleket ilimiy baspası Tashkent. https://n. ziyouz. com/books/uzbekiston_milliy_ensiklopediyasi. ( Ch) 134-b
Kurbanbayeva, G. . (2023). INNOVATIVE WAYS OF INCREASING GRAIN PRODUCTIVITY IN THE AGRICULTURE. Journal of Agriculture & Horticulture, 3(9), 21–24. Retrieved from https://internationalbulletins.com/intjour/index.php/jah/article/view/1332
Kurbanbaeva Gulshad, & Askarova Khurshida. (2024). GRAIN AND GRAIN STRUCTURE. American Journal of Applied Science and Technology, 4(03), 29-33.https://doi.org/10.37547/ajast/Volume04Issue03-06
Kurbanbaeva , G. ., & Dauletiyarova , M. (2024). QORAQALPOG’ISTON RESPUBLIKASIDA BIOSTIMULYATORLARNI BOSHOQLI DON EKINLARGA QO’LLASH VA HOSILDORLIGINI OSHIRISH. Евразийский журнал академических исследований, 4(4), 146–151.
https://doi.org/10.37547/ajast/Volume04Issue03-06
Kurbanbaeva Gulshad Sarsenbaevna, & Masharipova Bahor Ixtiyor qizi. (2023). ADDITIVES ADDED TO BAKERY PRODUCTS. Intent Research Scientific Journal, 2(5), 162–166. Retrieved from https://intentresearch.org/index.php/irsj/article/view/113
Kurbanbaeva Gulshad, & Askarova Khurshida. (2023). GRAIN RAW MATERIALS AND THEIR CLASSIFICATION. Intent Research Scientific Journal, 2(5), 61–64. Retrieved from https://intentresearch.org/index.php/irsj/article/view/97
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