TY JOUR TI TECHNOLOGY OF INCREASING THE FISH PRODUCTS RESISTANCE TO OXIDATIVE PROCESSES UNDER STORAGE USING PROTEIN-FAT EMULSION EFFECTED BY ULTRASOUND AND MAGNETIC FIELD KW рыбные колбасные изделия KW рыбный фарш KW белково-жировая эмульсия KW сыворотка KW подсолнечные фосфатиды KW ультразвук KW магнитное поле KW рыбные сосиски KW fish sausage KW minced fish KW protein-in-oil emulsions KW whey KW sunflower phosphatides KW ultrasound KW magnetic field KW fish sausages JO Vestnik of Astrakhan State Technical University. Series: Fishing industry AU Raspopov, D.. AU Shestakova, E.. AU Verboloz, E.I. PY 2019 IS 2019 PB Astrakhan State Technical University