Базарнова, Юлия Генриховна. Методы исследования качества сырья и готовой продукции: учебное пособие / Ю. Г. Базарнова; Санкт-Петербургский государственный торгово-экономический университет (СПбГТЭУ), Технологический факультет, Кафедра химии и биотехнологии. — Санкт-Петербург: СПбГТЭУ, 2014 (Санкт-Петербург, 2021). — 1 файл (2,06 Мб). — Загл. с титул. экрана. — Цифровая копия печатной публикации 2014 г. — Доступ по паролю из сети Интернет (чтение, печать, копирование). — <URL:http://elib.spbstu.ru/dl/2/si21-676.pdf>. — DOI 10.18720/SPBPU/2/si21-676. — Текст: электронный
|
Period
|
Read
|
Print
|
Copy
|
Open
|
Total
|
|
Year 2021
|
Quarter 1
|
March
|
0
|
0
|
1
|
0
|
1
|
|
Quarter 2
|
April
|
0
|
0
|
0
|
0
|
0
|
|
May
|
0
|
0
|
0
|
0
|
0
|
|
June
|
1
|
0
|
2
|
0
|
3
|
|
Quarter 3
|
July
|
0
|
0
|
0
|
0
|
0
|
|
August
|
0
|
0
|
0
|
0
|
0
|
|
September
|
0
|
0
|
0
|
0
|
0
|
|
Quarter 4
|
October
|
0
|
0
|
3
|
0
|
3
|
|
November
|
0
|
0
|
0
|
0
|
0
|
|
December
|
0
|
0
|
0
|
0
|
0
|
|
Year 2022
|
Quarter 1
|
January
|
0
|
0
|
0
|
0
|
0
|
|
February
|
2
|
0
|
4
|
0
|
6
|
|
March
|
1
|
0
|
0
|
0
|
1
|
|
Quarter 2
|
April
|
25
|
0
|
6
|
0
|
31
|
|
May
|
7
|
0
|
0
|
0
|
7
|
|
June
|
3
|
0
|
1
|
0
|
4
|
|
Quarter 3
|
July
|
0
|
0
|
0
|
0
|
0
|
|
August
|
0
|
0
|
0
|
0
|
0
|
|
September
|
0
|
0
|
0
|
0
|
0
|
|
Quarter 4
|
October
|
0
|
0
|
1
|
0
|
1
|
|
November
|
1
|
0
|
0
|
0
|
1
|
|
December
|
2
|
0
|
1
|
0
|
3
|
|
Year 2023
|
Quarter 1
|
January
|
0
|
0
|
0
|
0
|
0
|
|
February
|
1
|
0
|
2
|
0
|
3
|
|
March
|
0
|
0
|
0
|
0
|
0
|
|
Quarter 2
|
April
|
28
|
1
|
4
|
0
|
33
|
|
May
|
6
|
0
|
2
|
0
|
8
|
|
June
|
2
|
0
|
3
|
0
|
5
|
|
Quarter 3
|
July
|
0
|
0
|
0
|
0
|
0
|
|
August
|
0
|
0
|
1
|
0
|
1
|
|
September
|
1
|
0
|
2
|
0
|
3
|
|
Quarter 4
|
October
|
2
|
0
|
2
|
0
|
4
|
|
November
|
1
|
0
|
0
|
0
|
1
|
|
December
|
22
|
0
|
3
|
0
|
25
|
|
Year 2024
|
Quarter 1
|
January
|
0
|
0
|
0
|
0
|
0
|
|
February
|
0
|
0
|
0
|
0
|
0
|
|
March
|
0
|
0
|
0
|
0
|
0
|
|
Quarter 2
|
April
|
1
|
0
|
0
|
0
|
1
|
|
Total
|
106
|
1
|
38
|
0
|
145
|
