%0 Journal Article
%T TECHNOLOGY OF INCREASING THE FISH PRODUCTS RESISTANCE TO OXIDATIVE PROCESSES UNDER STORAGE USING PROTEIN-FAT EMULSION EFFECTED BY ULTRASOUND AND MAGNETIC FIELD
%A Raspopov, D..
%A Shestakova, E..
%A Verboloz, E.I.
%K рыбные колбасные изделия, рыбный фарш, белково-жировая эмульсия, сыворотка, подсолнечные фосфатиды, ультразвук, магнитное поле, рыбные сосиски, fish sausage, minced fish, protein-in-oil emulsions, whey, sunflower phosphatides, ultrasound, magnetic field, fish sausages
%J Vestnik of Astrakhan State Technical University. Series: Fishing industry
%D 2019
%N 
%P 6
%I Astrakhan State Technical University