Ravi Shankar
 
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International Journal of Innovation and Scientific Research
ISSN: 2351-8014
 
 
Wednesday 25 May 2022

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Ravi Shankar


Personal

Name Ravi Shankar
Affiliation Department of Food Process Engineering, Vaugh School of Agriculture Engineering and Technology, Sam HigginBottom Institute of Agriculture, Technology and Sciences-Deemed University, P.O Naini, Allahabad, U.P-211007, India

Documents: 17

Document title Date Issue
Modeling of Total Bacterial Population on the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 169-176
Modeling of Spore Forming Bacterial Population on the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 177-185
Modeling of Total Yeast and Mold Population on the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 186-193
Modeling of Total Psychrophilic Bacterial Population on the Sliced Chicken as a Function of Period of Storage and Time of Cold Atmospheric Plasma Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 194-203
Modeling of Sensory Quality (Appearance) of the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 204-211
Modeling for Odor of the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 212-219
Modeling of Sensory Quality (Texture) of the Sliced Chicken as a Function of Period of Storage and Gamma-Irradiation Dose Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 220-227
Modeling of Quality (Appearance) attribute of the Sliced Chicken as a Function of Period of Storage and Time of Cold Atmospheric Plasma Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 228-237
Modeling of Quality (Odor) attribute of the Sliced Chicken as a Function of Period of Storage and Time of Cold Atmospheric Plasma Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 238-247
Modeling of Quality (Texture) attribute of the Sliced Chicken as a Function of Period of Storage and Time of Cold Atmospheric Plasma Given
Author(s): Ravi Shankar
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2014 5 (2) , pp. 248-257
Mathematical Modeling of Degree of Thermal Oxidation of Edible Oil (Rape seed) as a Function of Induction Time at Fixed Induced Power During Microwave Heating
Author(s): Ravi Shankar
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2014 5 (2) , pp. 258-267
Mathematical Modeling of Degree of Thermal Oxidation of Lard as a Function of Induction Time at Fixed Induced Power During Microwave Heating
Author(s): Ravi Shankar
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2014 5 (2) , pp. 268-276
Mathematical Modeling of Degree of Thermal Oxidation of Edible Oil (Virginia Pea nut) as a Function of Induction Time at Fixed Induced Power During Microwave Heating
Author(s): Ravi Shankar
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2014 5 (2) , pp. 277-285
Mathematical Modeling of Degree of Thermal Oxidation of Edible Oil (Sun Flower) as a Function of Induction Time at Fixed Induced Power During Microwave Heating
Author(s): Ravi Shankar
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2014 5 (1) , pp. 97-107
Modeling of Various Compositional Changes Occurring in the Sliced Chicken Treated with Cold Atmospheric Plasma
Author(s): Ravi Shankar
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2014 5 (1) , pp. 108-118
Modeling of Various Compositional Changes Occurring in the Sliced Chicken Treated with Gamma Irradiation
Author(s): Ravi Shankar
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2014 5 (1) , pp. 119-127
High Pressure Processing- Changes in Quality Characteristic of Various Food Material Processed Under High Pressure Technology
Author(s): Ravi Shankar
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2014 3 (2) , pp. 168-186