Hi, I am Satyavir Singh Ahlawat, My LiveDNA is 91.336
 
   
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Dr. Satyavir Singh Ahlawat
 
Highest Degree: Ph.D. in Animal Products Technology from Haryana Agricultural University, Hissar, Haryana, India
 
Institute: Lala Lajpat Rai University of Veterinary and Animal Sciences, India
 
Area of Interest: Food Science Technology
  •   Meat Technology
  •   Animal Products
  •   Food Science
  •   Meat Science
 
URL: http://livedna.org/91.336
 
My SELECTED Publications
1:   Aggarwal, P., S.S. Ahlawat and D.P. Sharma, 2009. Development of calcium enriched chicken meat rolls. Indian J. Poult. Sci., 44: 233-237.
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2:   Ahlawat, S.S. and P.C. Panda, 1995. Effect of certain herbal products on growth and carcass quality of dressed broilers. Indian J. Indg. Med., 17: 11-17.
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3:   Ahlawat, S.S., D.P. Sharma and N. Khanna, 2012. Development of low cost chicken cutlets using different extenders. J. Dairying Foods Home Sci., 31: 199-202.
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4:   Ahlawat, S.S., N. Khanna, D.P. Sharma and P.C. Panda, 2003. Effect of feeding poultry viscera meal on wool traits of angora rabbits. Indian J. Animal Res., 37: 130-132.
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5:   Ahlawat, S.S., P.C. Panda and D.P. Sharma, 1999. Utilisation of Poultry Viscera Meal in Broiler Rabbit Feed Pellets as a Protein Source. Indian J. Poult. Sci, 34: 197-200.
6:   Ahlawat, S.S., P.C. Panda and D.P. Sharma, 2001. Effect of feeding poultry viscera meal on carcass traits of broiler rabbits. Indian J. Anim. Res., 32: 141-143.
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7:   Grover, R.K., D.P. Sharma and S.S. Ahlawat, 2005. Standardization of chicken gizzard pickle using sodium tripolyphosphate and papain as tenderizer. Ind. J. Poult. Sci., 40: 202-205.
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8:   Khanna, N., D.P. Sharma, J. Sahoo, and S.S. Ahlawat, 2003. Development and Storage of Shelf Stable Chicken Meat Spread from Spent Hen. J. Family Ecol., 5: 79-83.
9:   Kharb, R. and S.S. Ahlawat, 2010. Effect of Pre Cooking and Spices on Quality Characteristics of Dehydrated Spent Hen Meat Mince. Indian J. Poult. Sci., 45: 100-102.
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10:   Kharb, R., S.S. Ahlawat and D.P. Sharma, 2008. Studies on shelf life of dehydrated spent hen meat mince. Indian J. Poult. Sci., 43: 213-215.
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11:   Maiti, A.K. and S.S. Ahlawat, 2010. Effect of natural tenderizers on physico-chemical properties of chicken gizzard and goat heart. Am. J. Food Technol., 6: 80-86.
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12:   Maiti, A.K., S.S. Ahlawat and D.P. Sharma, 2009. Effect of natural tenderizers of shelf life of chicken gizzard and goat heart pickle. Indian J. Poult. Sci., 44: 407-410.
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13:   Maiti, A.K., S.S. Ahlawat and N. Khanna, 2009. Studies on development of tenderized chicken gizzard and goat heart pickles. Indian J. Anim. Res., 43: 255-258.
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14:   Maiti, A.K., S.S. Ahlawat, D.P. Sharma and N. Khanna, 2008. Application of natural tenderizers in meat: A review. Agric. Rev., 29: 226-230.
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15:   Mehta, N., S.S. Ahlawat, D.P. Sharma and R.S. Dabur, 2013. Novel trends in development of dietary fiber rich meat products: A critical review. J. Food Sci. Technol. (In Press). 10.1007/s13197-013-1010-2.
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16:   Mehta, N., S.S. Ahlawat, D.P. Sharma, S. Yadav and D. Arora, 2013. Development and quality evaluation of chicken patties incorporated with psyllium husk. Haryana Vet., 52: 6-11.
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17:   Mehta, N., S.S. Ahlawat, D.P. Sharma, S. Yadav and D. Arora, 2013. Organoleptic quality of chicken meat rolls and patties added with the combination levels of black gram hull and psyllium husk. J. Anim. Res., 3: 237-243.
18:   Mehta, N., S.S. Ahlawat, D.P. Sharma, S. Yadav and D. Arora, 2013. Sensory attributes of chicken meat rolls and patties incorporated with the combination levels of rice bran and psyllium husk. J. Anim. Res., 3: 179-185.
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19:   Nain, N., S.S. Ahlawat, N. Khanna and S.K. Chhikara, 2009. Properties and utility of commonly used natural spices: A review. Agric. Rev., 30: 108-119.
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