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  
PB  Astrakhan State Technical University