%0 Journal Article
%T ENTROPY COMPONENT IN THE EQUATION OF GIBBS-HELMHOLTZ TO CHARACTERIZE CHANGES IN THE DEGREE OF ASSIMILATION OF CULINARY DISHES
%A Poznyakovsky, V.M.
%A Aleksanyan, I.Y.
%A Nugmanov, A.H.
%A Fomenko, E.V.
%K the thermodynamic analysis, ther-modynamic entropy, binding energy of Gibbs, Gibbs's equation - Helmholtz, power value
%J Bulletin of KSAU
%D 2016
%N 
%P 6
%I Krasnoyarsk State Agrarian University