Zobrazeno 1 - 10
of 289
pro vyhledávání: '"Gul, Agha A."'
Autor:
Sadiq, Gul Agha1, Azizi, Fazlrabi1, Khaleeq, Khalilullah2 khalil.khaleeq@gmail.com, Farkhari, Zabihullah2, Amini, Ahmad Munir3
Publikováno v:
Journal of Environmental & Agricultural Studies. Sep-Dec2023, Vol. 4 Issue 3, p41-45. 5p.
Autor:
Dan Plyukhin, Gul Agha
Publikováno v:
Logical Methods in Computer Science, Vol Volume 18, Issue 1 (2022)
Automatic garbage collection (GC) prevents certain kinds of bugs and reduces programming overhead. GC techniques for sequential programs are based on reachability analysis. However, testing reachability from a root set is inadequate for determining w
Externí odkaz:
https://doaj.org/article/cdc86a9f0daa45ee99ded0df7c7fc89f
Autor:
Saswata Paul, Elkin Cruz, Airin Dutta, Ankita Bhaumik, Erik Blasch, Gul Agha, Stacy Patterson, Fotis Kopsaftopoulos, Carlos Varela
Publikováno v:
IEEE Aerospace and Electronic Systems Magazine. 38:72-88
Autor:
Najibullah Omerkhil, Gul Agha Sadiq, Nisar Ahmad Kohistani, Abdur Rahim Abidi, Gul Mina Azizi
Publikováno v:
Quest Journal of Management and Social Sciences. 3:175-192
Background: The insistent range of coronavirus (COVID-19) crisis and its permeation into least developed countries has escalated the bar of countries fragility and susceptibility. Afghanistan is amongst the most affected countries by the COVID-19 pan
Publikováno v:
2022 IEEE/ACM 15th International Conference on Utility and Cloud Computing (UCC).
Publikováno v:
Innovations in Systems and Software Engineering.
Publikováno v:
Companion Proceedings of the Web Conference 2022.
Autor:
Gul, Agha Ahmad
Publikováno v:
Pakistan Horizon, 2012 Jan 01. 65(1), 35-52.
Externí odkaz:
https://www.jstor.org/stable/24711205
Publikováno v:
International Journal of Innovative Research and Scientific Studies. 3:88-92
This study was conducted to determine the chilling requirement of the Abjosh grape (local cultivar). The experiment was carried out based on randomized complete block design with three replications. The grape cuttings were treated at 5°C for (0, 100