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.

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Journal of Hygienic Engineering and Design