Search Results - "Kulkarni, D.N."

Results of an international comparison of activity measurements of 68Ge by Cessna, J.T., Fitzgerald, R., Zimmerman, B.E., Laureano-Pérez, L., Bergeron, D.E., van Wyngaardt, F., Smith, M., Jackson, T., Howe, B., da Silva, C.J., Iwahara, A., da Cruz, P.A.L., Zhang, M., Liu, H., Liang, J., Fréchou, C., Bobin, C., Cassette, P., Kossert, K., Nähle, O., Marganiec-Gałązka, J., Joseph, L., Ravindra, A., Kulkarni, D.N., Yunoki, A., Sato, Y., Lee, K.B., Lee, J.M., Agung, Dziel, T., Listkowska, A., Tymiński, Z., Sahagia, M., Antohe, A., Ioan, M.-R., Luca, A., Krivosek, M., Ometakova, J., Javornik, A., Zalesakova, M., García-Toraño Martinez, E., Roteta, M., Mejuto, M., Nedjadi, Y., Juget, F., Yuan, M.-C., Yeh, C.Y., Yeltepe, E., Dirican, A., Keightley, J., Pearce, A.

“…An international key comparison, identifier CCRI(II)-K2.Ge-68, has been performed. The National Institute of Standards and Technology (NIST) served as the…”
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Results of an international comparison of activity measurements of $^{68}$Ge by Cessna, J. T., Fitzgerald, R., Zimmerman, E., Laureano-Pérez, L., Bergeron, E., van Wyngaardt, F., Smith, M., Jackson, T., Howe, B., da Silva, J., Iwahara, A., da Cruz, P.A.L., Zhang, M., Liu, H., Liang, J., Fréchou, Carole, Bobin, Christophe, Cassette, Philippe, Kossert, K., Nähle, O., Marganiec-Gałązka, J., Joseph, L., Ravindra, A., Kulkarni, D.N., Yunoki, A., Sato, Y., Lee, K.B., Lee, J. R., Agung, ., Dziel, T., Listkowska, A., Tymiński, Z., Sahagia, M., Antohe, A., Ioan, M., Luca, A., Krivosek, M., Ometakova, J., Javornik, A., Zalesakova, M., García-Toraño Martinez, E., Roteta, M., Mejuto, M., Nedjadi, Y., Juget, F., Yuan, M.-C., Yeh, C.Y., Yeltepe, E., Dirican, A., Keightley, J., Pearce, A.

“…An international key comparison, identifier CCRI(II)-K2.Ge-68, has been performed. The National Institute of Standards and Technology (NIST) served as the…”
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Economic Evaluation of Milk cake with different packaging materials by Landge, S N, Kulkarni, D N, Gaikwad, S M

“…The ten samples of milk cake were prepared with various combinations and levels of ingredients such as sugar, deshi ghee and coagulant. Out of these samples…”
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