Hi, I am Arun Kumar Das, My LiveDNA is 91.293
 
   
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Dr. Arun Kumar Das
 
Highest Degree: Ph.D. in Livestock Products Technology from Indian Veterinary Research Institute, India
 
Institute: Central Institute for Research on Goats, India
 
Area of Interest: Food Science Technology
  •   Dietary Fiber from Agro-By Products
  •   Functional Meat Products
  •   Nutrition and Carcass Traits of Goat
  •   Oxidative Rancidity in Meat Products
 
URL: http://livedna.org/91.293
 
My SELECTED Publications
1:   Biswas, S., A.K. Das, R. Banerjee and N. Sharma, 2007. Effect of electrical stimulation on quality of tenderstretched chevon sides. Meat Sci., 75: 332-336.
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2:   Das, A.K, A.S.R. Anjaneyulu, R. Thomas and N. Kondaiah 2009. Effect of different fats on the quality of goat meat patties incorporated with full-fat soy paste. J. Muscle Foods, 20: 37-53.
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3:   Das, A.K. and R.B. Sharma, 2009. The effect of fluid goat milk whey on some quality characteristics of chevon nuggets. Italian J. Food Sci., 21: 81-88.
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4:   Das, A.K., A.S.R. Anjaneyulu and N. Kondaiah, 2006. Development of reduced beany flavor full-fat soy paste for comminuted meat products. J. Food Sci., 71: 395-400.
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5:   Das, A.K., A.S.R. Anjaneyulu, A.K. Verma and N. Kondaiah, 2008. Physicochemical, textural, sensory characteristics and storage stability of goat meat patties extended with full-fat soy paste and soy granules. Int. J. Food Sci. Technol., 43: 383-392.
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6:   Das, A.K., A.S.R. Anjaneyulu, Y.P. Gadekar, R.P. Singh and H. Pragati, 2008. Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage. Meat Sci., 80: 607-614.
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7:   Das, A.K., R.B. Sharma and N.P. Singh, 2007. Quality and storage stability of low acid goat meat pickle. Am. J. Food Technol., 2: 550-554.
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8:   Sinhamahapatra, M., S. Biswas, A.K. Das and D. Bhattacharyya, 2004. Comparative study of different surface decontaminants on chicken quality. Br. Poult. Sci., 45: 624-630.
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