%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 2019 %P 6 %I Astrakhan State Technical University