Հտ․ 4 Հմր․ 84 (2023): “AgriScience and Technology” scientific journal

Հրատարակվել է: 2024-02-07

Ամբողջական թողարկումը

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Ագրարային ճարտարագիտություն

• Development of the Technological Scheme of the Combined Frontal Plough and the Justification of the Parameters of Disc Working Bodies

  A.M. Yesoyan, G.M. Mikayelyan, A.G. Karapetyan

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Agricultural Economics and Agribusiness

• Analysis of the Current Procedures for Cadastral Assessment of Agricultural Lands in Armenia

  P.S. Efendyan, M.Sh. Mkrtchyan, N.A. Khudaverdyan

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Agronomy and Agroecology

• Study of Growth, Yield, and Yield Quality Indicators of Tomato Hybrids in Hydroponic Systems under Greenhouse Conditions

  A.M. Tadevosyan, N.A. Gasparyan, H.Z. Terteryan

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• The Effect of Applying Mineral Fertilizers Through Drip Irrigation and Furrow Method on the Movement of Mobile Nutrients in the Soil and the Growth, Development, and Accumulation of Nutrients in the Walnut Leaves

  G.H. Gasparyan, S.K. Yeritsyan, L.S. Yeritsyan ,G.S. Santrosyan

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• Studying Stimulant and Fungicidal Properties of Preparation “Argitos Agro” against Powdery Mildew in Greenhouse Conditions

  L.H. Atсhemyan, V.S. Mirzoyan, N.K. Petrosyan, G.A. Karapetyan

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• The Effect of Various Tillage Methods and Meliorants Application against their Background on the Dynamics of Macronutrients Accumulation in the Winter Wheat Plants and their Output via Crop Yield

  K.A. Gharakhanyan, M.H. Galstyan

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Veterinary Science and Breeding Techniques

• Heat Stress and Cultivable Intestinal Bacteria of Lehmann Brown Hens

  N.A. Harutyunyan,Zh.T. Chitchyan, M.V. Badalyan, A.Z. Pepoyan

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• Epidemiological Analysis of the Swine Perfringens Disease in the Aragatsotn Region

  M.A. Sargsyan

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• Knowledge, Attitudes, Practices (KAP) of Brucellosis in Occupationally Exposed Groups in Armenia

  H.M. Danelyan, P.G. Tumanyan, A.A. Hovhannisyan,Kh.V. Sargsyan

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Food Science and Technology

• Cow Milk Total Protein Analysis and Daily Intake Estimation in Armenia

  A.S. Hovhannisyan, M.R. Beglaryan, D.A. Pipoyan,N. Merendino

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• Studying the Effects of Various Yeast on the Three-Year Aging Process of Brandy Spirits Made From “Kangun” and “Meghrabuyr” Grape Varieties

  T.L. Khachatryan, L.V. Shahinyan, Sh.H. Harutyunyan, A.H. Nersisyan

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• Using Alternative Raw Materials in Sugar Confectionery Production

  N.G. Hovhannisyan, H.V. Mkhitaryan, G.B. Aperyan, R.S. Hayrapetyan

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• The Investigation of the Untapped Winemaking Potential of the Grape Variety “Hastakot”

  A.H. Gabrielyan, G.B. Iskandaryan

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