TY  JOUR
TI  ENTROPY COMPONENT IN THE EQUATION OF GIBBS-HELMHOLTZ TO CHARACTERIZE CHANGES IN THE DEGREE OF ASSIMILATION OF CULINARY DISHES
KW  the thermodynamic analysis
KW  ther-modynamic entropy
KW  binding energy of Gibbs
KW  Gibbs's equation - Helmholtz
KW  power value
JO  Bulletin of KSAU
AU  Poznyakovsky, V.M.
AU  Aleksanyan, I.Y.
AU  Nugmanov, A.H.
AU  Fomenko, E.V.
PY  2016
IS  
PB  Krasnoyarsk State Agrarian University