Hi, I am Uttam Kumar Pal, My LiveDNA is 91.1757
 
   
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Dr. Uttam Kumar Pal
 
Highest Degree: Ph.D. in Livestock Products Technology from Indian Veterinary Research Institute, India
 
Institute: Rajiv Gandhi College of Veterinary and Animal Sciences, Pondicherry, India
 
Area of Interest: Animal and Veterinary Sciences
  •   Livestock Products Technology
  •   Meat
  •   Poultry
  •   Fish
 
URL: http://livedna.org/91.1757
 
My SELECTED Publications
1:   Agnihotri, M.K. and U.K. Pal, 2000. Quality of chevon sausages in refrigerated storage. Int. J. Anim. Sci., 15: 69-73.
2:   Gawdaman, G., V.K. Rao, U.K. Pal, C.D. Das and R. Premanand, 2009. Effect of incorporation of black gram (Phaseous mungo Roxb) paste on the quality of chicken patties. J. Meat Sci., 6: 27-33.
3:   Kumar, H.T.S., U.K. Pal, S. Korukonda, P.K. Mandal, C.D. Das and R.V. Kesava, 2011. Quality of chicken meat under different slaughter conditions. Indian Vet. J., 88: 57-59.
4:   Mandal, P.K., K. Sudheer, U.K. Pal, H.T.S. Kumar, C.D. Das and V.K. Rao, 2011. Preparation of low fat restructured chicken slice utilizing gizzard. J. Meat Sci., 7: 56-59.
5:   Mandal, P.K., U.K. Pal, C.D. Das and V.K. Rao, 2002. Changes in quality of restructured cured chicken during refrigerated storage. Indian J. Poult. Sci., 37: 151-154.
6:   Mandal, P.K., U.K. Pal, C.D. Das, V.K. Rao, D. Umamaheswari and S. Venugopal, 2004. Effect of sex of White leghorn birds on carcass characteristics and product quality. J. Meat Sci., 2: 35-38.
7:   Mandal, P.K., V.K. Rao, B.N. Kowale and U.K. Pal, 2000. Utilization of serum protein isolate from buffalo blood in buffalo meat sausages. J. Food Sci. Technol., 37: 484-487.
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8:   Mukhopadhyay, H.K., R.M. Pillai, U.K. Pal and K.V.J. Ajay, 2004. Microbial quality of fresh chicken in retail outlets of Pondicherry. Indian J. Poult. Sci., 39: 291-293.
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9:   Mukhopadhyay, H.K., R.M. Pillai, U.K. Pal and V.J. Ajaykumar, 2009. Microbial quality of fresh Chevon and beef in retail outlets of Pondicherry. Tamilnadu J. Vet. Anim. Sci., 5: 33-36.
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10:   Pal, U.K. and M.K. Agnihotri, 2000. Effect of tetra sodium pyrophosphate and whole egg melange on the quality of chevon cubes. Indian J. Small Rumin., 6: 118-121.
11:   Pal, U.K. and M.K. Agnihotri, 2000. Quality and shelf life of direct acid mozzarella cheese at refrigeration temperature. Int. J. Anim. Sci., 15: 118-121.
12:   Pal, U.K., C.D. Das, P.K. Mandal, V.K. Rao and S. Venugopal, 2003. Carcass characteristics, meat and sausage quality of Vanaraja birds. J. Meat Sci., 1: 34-36.
13:   Pal, U.K., P.K. Mandal, V.K. Rao and C.D. Das, 2000. Effect of cooking methods on the quality of chicken liver. Indian J. Poult. Sci., 35: 361-363.
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14:   Pal, U.K., P.K. Mandal, V.K. Rao and C.D. Das, 2002. Quality of deboned marinated chicken under refrigerated storage. Indian J. Poult Sci., 37: 299-300.
15:   Sudheer, K., P.K. Mandal, U.K. Pal, H.T.S. Kumar, C.D. Das and V.K. Rao, 2011. Quality of soup prepared from broiler head and shank. J. Meat Sci., 7: 50-52.