نمایش نتایج جستجو برای
کلمات کلیدی: Kurdish
موارد یافت شده: 24
1 - Control and maintenance of borders due to the expansion of the Kurdish ethnic group on both sides of the Iranian-Iraqi border (چکیده)2 - Exploring the comparison between bilingual and monolingual students’ perception of classroom environment (چکیده)
3 - Kurdish nationalism and its results for the Middle Eastern boundaries (چکیده)
4 - Metaphorical Conceptualizations of Anger in Ilami Kurdish (چکیده)
5 - Semantic Classification of Ilami Kurdish Verbs of Motion (چکیده)
6 - Microbiological, Biochemical and Rheological Changes Throughout Ripening of Kurdish Cheese (چکیده)
7 - Potentially Probiotic Lactobacillus Strains from Traditional Kurdish Cheese (چکیده)
8 - Influences of rennet and container types on proteolysis of traditional Kurdish cheese during the ripening (چکیده)
9 - A Comparative Study of Word Formation processes of Ilami kurdish and English (چکیده)
10 - A Typological Description of Word Order-Rules in Kurdish(Ilami Dialect (چکیده)
11 - A Functional Description of Narratives Produced by Kurdish-Persian Bilinguals (چکیده)
12 - The Analysis of Language Change in The Kurdish Narratives Produced by 60 Kurdish-Persian Bilinguals (چکیده)
13 - kə and xu as Parallel Focus Markers in Ilami Dialect of Kurdish (چکیده)
14 - Figurative Use of Animal Names in Kurdish Idioms (Ilami Dialect) (چکیده)
15 - Event Schemas and Thematic Roles in Ilami Dialect of Kurdish (چکیده)
16 - Head and Face parts naming in Kurdish: Lexical diversity and productivity (چکیده)
17 - Thematic roles and Grammatical Features of Cursing and Blessing Speech Acts in Kurdish(Ilami Dialect (چکیده)
18 - Trilingualism and Foreign Language Proficiency (چکیده)
19 - Evaluation of rennet type and container influences on the proteolysis trend of local Kurdish cheese during the ripening (چکیده)
20 - Evaluation of rennet type and container influences on physicochemical and microbial properties of local Kurdish cheese (چکیده)
21 - The distribution of some pathogenic micro-organisms in Kurdish cheese during ripening (چکیده)
22 - Survey on traditional Kurdish cheese contamination by staphylococcus aureus & salmonella during ripening times (چکیده)
23 - The application of a biometric index ( dermatoglyphics) in differentiation of K URD TRIBES IN IRAN (چکیده)
24 - Diversity of lactic acid bacteria isolated from Kurdish ewe s milk cheese (چکیده)
