LDR 00713naa#a2200217#i#450#
001     EN\\bibl\79481
005     20260219230612.4
011 ## _a1819-4036
100 ## _a20160925b2016####ek#y0engy0150####ca
101 0# _aRUS
102 ## _aRU
200 1# _aENTROPY COMPONENT IN THE EQUATION OF GIBBS-HELMHOLTZ TO CHARACTERIZE CHANGES IN THE DEGREE OF ASSIMILATION OF CULINARY DISHES
       _eJournal article
210 1# _aKrasnoyarsk
       _cKrasnoyarsk State Agrarian University
       _d2016
215 ## _a6 с.
608 ## _aJournal article
       _2local
675 ## _a. [641. 1/.3.047:543.613]:[536.75:66.081]
       _zRUS
700 #1 _aPoznyakovsky
       _gV M
700 #1 _aAleksanyan
       _gI Y
700 #1 _aNugmanov
       _gA H
700 #1 _aFomenko
       _gE V
856 4# _avestnik.kgau.ru
       _u