THE EFFECT OF TECHNOLOGICAL PARAMETERS ON LOW-SALTED
CUCUMBERS COLOR CHANGE UNDER USING LOW-TEMPERATURE
NON-BRINE PROCESS OF MANUFACTURE
Antonina Dubinina, Galina Selyutina, Tatyana Shcherbakova, Tatyana Letuta,
Inna Belyayeva*, Yuriy Khatskevych, Tatyana Popova,
Tatyana Frolova, Valentyna Afanasieva
Key words: Cucumber, Color, CIE XYZ method, Reflection spectra,
Low-temperature process, Non-brine process.
