Gelation of Shark Meat under Mild Acidic Conditions: Physicochemical and Rheological Characterization of the Gel von Venugopal, V, Kakatkar, A, Bongirwar, D.R, Karthikeyan, M, Mathew, S, Shamasundar, B.A

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Influence of salting and gamma irradiation on the shelf-life extension of threadfin bream in ice von Jeevanandam, K., Kakatkar, A., Doke, S.N., Bongirwar, D.R., Venugopal, V.

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Shelf-stable and safe intermediate-moisture meat products using hurdle technology von KANATT, Sweetie R, CHAWLA, S. P, CHANDER, Ramesh, BONGIRWAR, D. R

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Bulk preservation of small pelagic fish by gamma irradiation: studies on a model storage system using Anchovies von Lakshmanan, R., Venugopal, V., Venketashvaran, K., Bongirwar, D.R.

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Impact of gamma irradiation on the monsooning of coffee beans von Ahmad, Rasheed, Tharappan, Babitha, Bongirwar, D.R

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Factors influencing the yield of radiation induced electron spin resonance (ESR) signal in lamb bones von Chawla, S.P, Thomas, Paul, Bongirwar, D.R

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Effect of γ-irradiation on the volatile oil constituents of turmeric ( Curcuma longa) von Chatterjee, Suchandra, Variyar, Prasad S, Gholap, Achyut.S, Padwal-Desai, S.R, Bongirwar, D.R

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Restructured, Shelf-stable Steaks from Shark Meat Gel von Venugopal, V., Doke, S.N., Kakatkar, A., Alur, M.D., Bongirwar, D.R.

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STABILITY OF LIPIDS OF INDIAN MACKEREL TO GAMMA IRRADIATION von LAKSHMANAN, R., VENUGOPAL, V., RAO, B.Y.K., BONGIRWAR, D.R.

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Preservation of cheese with combined use of gamma-rays and sorbic acid von Bongirwar, D.R., Kumta, U.S.

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