|
Twitter
|
Facebook
|
Google+
|
VKontakte
|
LinkedIn
|
 
 
International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Tuesday 22 October 2019

About IJISR

News

Submission

Downloads

Archives

Custom Search

Contact

Connect with IJISR

  Call for Papers (November 2019)  
 
 
 

Modeling of Sensory Quality (Texture) of the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given


Volume 5, Issue 2, July 2014, Pages 220–227

 Modeling of Sensory Quality (Texture) of the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given

Ravi Shankar

Original language: English

Received 24 May 2014

Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract


This paper deals with the developing the most suggested model with R2 = 0.9488 for Sensory (Texture) Quality as a function of the irradiation dose and the storage period for a sliced chicken meat.

Author Keywords: Irradiation, Radiation, Modeling, Cobalt-60, Radiolysis, Design Expert Software 8.0.


How to Cite this Article


Ravi Shankar, “Modeling of Sensory Quality (Texture) of the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given,” International Journal of Innovation and Scientific Research, vol. 5, no. 2, pp. 220–227, July 2014.