{"id":43797,"date":"2025-01-07T12:11:55","date_gmt":"2025-01-07T07:11:55","guid":{"rendered":"https:\/\/tsuos.uz\/?p=43797"},"modified":"2025-01-07T13:20:27","modified_gmt":"2025-01-07T08:20:27","slug":"oltoy-hamjamiyatlari-x-simpoziumi-maqolalar-toplami-turkiyada-chop-etildi","status":"publish","type":"post","link":"https:\/\/tsuos.uz\/en\/oltoy-hamjamiyatlari-x-simpoziumi-maqolalar-toplami-turkiyada-chop-etildi\/","title":{"rendered":"The collection of articles of the 10th Symposium of the Altai Societies was published in Turkey"},"content":{"rendered":"<p>The collection of articles of the \u201cFood and Nutrition Culture\u201d symposium, which was held at Tashkent State University of Oriental Studies as part of the 10th Symposium of the Altai Societies, was published in Turkey. The collection consisted of 762 pages.<\/p>\n<p><a data-lightbox=\"post-image\" data-title=\"The collection of articles of the 10th Symposium of the Altai Societies was published in Turkey\" title=\"The collection of articles of the 10th Symposium of the Altai Societies was published in Turkey\" href=\"https:\/\/tsuos.uz\/wp-content\/uploads\/2025\/01\/photo_2025-01-07_07-56-27.jpg\"><img loading=\"lazy\" decoding=\"async\" class=\"alignnone size-medium wp-image-43798\" src=\"https:\/\/tsuos.uz\/wp-content\/uploads\/2025\/01\/photo_2025-01-07_07-56-27-205x300.jpg\" alt=\"photo_2025-01-07_07-56-27\" width=\"205\" height=\"300\" srcset=\"https:\/\/tsuos.uz\/wp-content\/uploads\/2025\/01\/photo_2025-01-07_07-56-27-205x300.jpg 205w, https:\/\/tsuos.uz\/wp-content\/uploads\/2025\/01\/photo_2025-01-07_07-56-27-768x1123.jpg 768w, https:\/\/tsuos.uz\/wp-content\/uploads\/2025\/01\/photo_2025-01-07_07-56-27-701x1024.jpg 701w, https:\/\/tsuos.uz\/wp-content\/uploads\/2025\/01\/photo_2025-01-07_07-56-27-40x59.jpg 40w, https:\/\/tsuos.uz\/wp-content\/uploads\/2025\/01\/photo_2025-01-07_07-56-27.jpg 821w\" sizes=\"auto, (max-width: 205px) 100vw, 205px\" \/><\/a><\/p>\n<p>\ud83d\udcdd <strong><a href=\"https:\/\/www.tdbb.org.tr\/tdbb\/wp-content\/uploads\/2024\/12\/Altay-Topluluklari-Yemek-ve-Beslenme-Kulturu.pdf\">Collection of articles<\/a><\/strong><\/p>","protected":false},"excerpt":{"rendered":"<p>The collection of articles of the \u201cFood and Nutrition Culture\u201d symposium, which was held at Tashkent State University of Oriental Studies as part of the 10th Symposium of the Altai Societies, was published in Turkey. The collection consisted of 762 pages. \ud83d\udcdd Collection of articles<\/p>\n","protected":false},"author":9,"featured_media":43798,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"class_list":["post-43797","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-yangilik"],"_links":{"self":[{"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/posts\/43797","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/users\/9"}],"replies":[{"embeddable":true,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/comments?post=43797"}],"version-history":[{"count":8,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/posts\/43797\/revisions"}],"predecessor-version":[{"id":43807,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/posts\/43797\/revisions\/43807"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/media\/43798"}],"wp:attachment":[{"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/media?parent=43797"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/categories?post=43797"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/tsuos.uz\/en\/wp-json\/wp\/v2\/tags?post=43797"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}