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    Desempeño industrial en las principales ciudades de México, 1980-2003 by Jaime Sobrino

    Published 2007-01-01
    “…En la era de la globalización la producción manufacturera ha evidenciado transformaciones en el qué se produce (cambio estructural), en el cómo se produce (cambio en el proceso de producción) y en el para quién se produce (cambio en el destino de las mercancías). …”
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    Preparation and characterization of graphene oxide-based cation, chelating, and anion exchangers for salt removal by Mahmoud A. Al Azwani, Saleh Al Busafi, El-Said I. El-Shafey

    Published 2025-02-01
    “…Using amide coupling, the GO surface was functionalized with taurine to produce a cation exchanger (GOT), and pentaethylenehexamine (PEHA) to produce a chelating ion exchanger (GOP) which was converted to a quaternary ammonium salt (GOQ) which acts as an anion exchanger. …”
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    Seaweed and its antioxidant content at Batu Layar beach, Senggigi, West Lombok Regency by Nunik Cokrowati, Fisma Apriliyanti, Nuryatin Nuryatin, Jayusri Jayusri, Muhammad Junaidi, Yuliana Asri

    Published 2024-12-01
    “…In addition to having economic value, macroalgae also have an important role in aquatic ecosystems. macroalgae play a role as primary producers because of their ability to photosynthesize, produce organic matter, and oxygen in the aquatic environment. …”
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    Dynamics of land use land cover change and its effect on urban heat island in Halaba Kulito Town by Begonet Dale, Mihret Dananto, Bisrat Kifle

    Published 2025-01-01
    “…For the years 1991, 2001, 2011, and 2021, the LULC change classification accuracy evaluation showed results of 70.81 %, 81.3 %, 81 %, 91 %, and 0.71, 0.81, 0.81, and 0.89, respectively, for overall classification accuracy and kappa coefficient. …”
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    Chemical Composition and Fatty Acid Content of Some Spices and Herbs under Saudi Arabia Conditions by Fahad Mohammed Al-Jasass, Mohammed Saud Al-Jasser

    Published 2012-01-01
    “…Total unsaturated fatty acids were 83.24, 95.62, 86.46, 92.99, 81.34 and 87.82% for cress, mustard, black cumin, fenugreek, black pepper and clove, respectively. …”
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