00769naa#a2200181#i#450# EN\\bibl\100744 20251212122550.5 2073-5529 20250701b2025####ek#y0engy0150####ca RU Rationale for the choice of sausage products component composition based on fish raw materials to increase their food value and storage capability Journal article Astrakhan Astrakhan State Technical University 2025 9 с. Journal article local Рыбная колбаса. Колбаса из печени трески. Колбаса из крабов в банках. 664.952 Bukleshova Anna Vladislavovna Tsibizova Maria Evgenievna vestnik.astu.ru