Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chips

T. V. Pershakova; T. V. Yakovleva; Yu. N. Chernyavskaya; D. V. Kotvitskaya; A. A. Tyagushcheva

New Technologies
New technologies

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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Pershakova T.V., Yakovleva T.V., Chernyavskaya Yu.N., Kotvitskaya D.V., Tyagushcheva A.A. Investigation of the influence of the processing method before drying on the organoleptic characteristics, the amount of weight loss and microbiological parameters of zucchini chips. New Technologies. 2024;20(2):105-119. (In Russ.) https://doi.org/10.47370/2072-0920-2024-20-2-105-119

This work is licensed under a Creative Commons Attribution 4.0 License.

ISSN 2072-0920 (Print)
ISSN 2713-0029 (Online)

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About the Authors

T. V. Pershakova
Krasnodar Research Institute for Storage and Processing of Agricultural Products – a branch of the FSBI «The North Caucasus Federal Scientific Center for Horticulture, Viticulture, Winemaking»
Russian Federation

Tatyana V. Pershakova, Dr Sci. (Engineering), Associate Professor, Leading Researcher