Pal Uttam Kumar (35 results)
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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Condition: New.
- Softcover
Seller: GreatBookPrices, Columbia, MD, U.S.A.GreatBookPrices
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US$ 41.47
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Condition: As New. Unread book in perfect condition.
Murukku (Indian Snack) With Chicken Skin
Mandal, Prabhat Kumar; Cyty Arasan, S.; Pal, Uttam Kumar; Mandal, Prabhat Kumar; Cyty Arasan, S.; Pal, Uttam Kumar
- Softcover
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
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US$ 47.15
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Paperback. Condition: Brand New. 84 pages. 8.66x5.91x0.19 inches. In Stock.
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
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US$ 40.34
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Condition: New.
Indigenous Meat Products of India
Prabhat Kumar Mandal, Ashim Kumar Biswas, Uttam Kumar Pal, S. Kasthuri
- Hardcover
Seller: Vedams eBooks (P) Ltd, New Delhi, IndiaVedams eBooks (P) Ltd
Contact seller4-star sellerCondition: New
US$ 42.20
US$ 20.23 shippingShips from India to U.S.A.Quantity: 5 available
Hardcover. Condition: New. India can boast of as one of the target repository of traditional meat products in the world due to its varied culture , language , ethnicity. It is also due to the availability of variety of locally grown raw materials (animals , spices, herbs etc ) , climate and geographical differences among the dif…ferent regions / states of the country. It is not possible to include all such products / preparations is one title but about 60 popular products from different regions of the country are presented with their details. This title is unique since it contain a large variety of popular indigenous meat products of India with their recipe , processing / preparation methodology, approximate composition , shelf life and sensory quality. Common cook books which are mainly written by the renown chefs and passionate cooks . However , This title is completely different because of differences in approaches in presenting the materials . It is an amalgamation of scientific writing and cook book writing . It will be useful for people working in the food service industries , food science and technology labs, food processing industry and for people interested in cooking Indian Specialty products / preparations . People engaged in food products developments for marketing will also find this title a useful reference . Therefore , it is expected to be used by people of Indian subcontinent as well as in other parts of the world.
- Softcover
Seller: GreatBookPricesUK, Woodford Green, United KingdomGreatBookPricesUK
Contact seller5-star sellerCondition: Used - As new
US$ 46.56
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Condition: As New. Unread book in perfect condition.
Indigenous Meat Products of India
Prabhat Kumar Mandal, Ashim Kumar Biswas, Uttam Kumar Pal, S. Kasthuri
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 43.19
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Condition: New.
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
- Softcover
Seller: Books Puddle, New York, NY, U.S.A.Books Puddle
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US$ 97.01
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Condition: New. pp. 108.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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US$ 90.00
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Condition: New.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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US$ 90.00
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Condition: New.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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US$ 90.00
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Condition: New.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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US$ 90.00
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Condition: New.
- Softcover
Seller: California Books, Miami, FL, U.S.A.California Books
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US$ 90.00
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Condition: New.
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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US$ 40.78
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Mandal Prabhat KumarDr. Mandal, a Veterinarian and PhD in Meat Technology is a Professor in Rajiv Gandhi Veterinary College, Pondicherry, India. He was Visiting Professor in South Korea (2008 to 2010).…He is Editor-in-Chief, Int. J. .
- Softcover
- Print on Demand
Seller: moluna, Greven, Germanymoluna
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US$ 54.11
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Condition: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Judith AbidaDr. Abida is a Vet and PG in Meat Science & Technology, working as Manager (Q.C.) in a poultry production & processing Firm. Prof. Pal a PhD in Meat Science has 25 yrs of teaching & research… experience & 100 publications.
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
- Softcover
- Print on Demand
Seller: Majestic Books, Hounslow, United KingdomMajestic Books
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US$ 99.11
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Condition: New. Print on Demand pp. 108 2:B&W 6 x 9 in or 229 x 152 mm Perfect Bound on Creme w/Gloss Lam.
Language: English
Published by VDM Verlag Dr. Mueller Aktiengesellschaft & Co. KG, 2014
- Softcover
- Print on Demand
Seller: Biblios, frankfurt am main, HESSE, GermanyBiblios
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US$ 106.95
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Condition: New. PRINT ON DEMAND pp. 108.
Language: Spanish
Published by Ediciones Nuestro Conocimiento Jun 2026, 2026
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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US$ 79.66
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 108 pp. Spanisch.
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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US$ 79.66
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 108 pp. Französisch.
Language: Spanish
Published by Ediciones Nuestro Conocimiento Jun 2026, 2026
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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US$ 79.66
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware 108 pp. Spanisch.
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
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US$ 80.61
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering.
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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US$ 79.66
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware 108 pp. Französisch.
- Softcover
- Print on Demand
Seller: AHA-BUCH GmbH, Einbeck, GermanyAHA-BUCH GmbH
Contact seller5-star sellerCondition: New
US$ 80.61
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Taschenbuch. Condition: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering.
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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US$ 79.66
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 104 pp. Polnisch.
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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US$ 79.66
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 104 pp. Italienisch.
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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US$ 79.66
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 108 pp. Deutsch.
Language: Portuguese
Published by Edições Nosso Conhecimento Mai 2026, 2026
- Softcover
- Print on Demand
Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.
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Taschenbuch. Condition: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware 104 pp. Portugiesisch.
Language: Portuguese
Published by Edições Nosso Conhecimento Mai 2026, 2026
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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US$ 79.66
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -A marinada é um processo tradicional no qual a carne é misturada com vários ingredientes e especiarias, juntamente com sal, para prolongar a sua vida útil e conferir um sabor e uma maciez específicos. O presente estudo foi planeado para… determinar o ácido orgânico mais adequado, na concentração ideal, para marinar pedaços de peito de frango juntamente com sal, especiarias, condimentos e mel, a fim de estudar a vida útil do frango marinado em condições de armazenamento a baixa temperatura. Em todas as experiências, a marinada das amostras de controlo continha todos os ingredientes, exceto o ácido. Na experiência I, foram testados individualmente três ácidos orgânicos, nomeadamente os ácidos acético, cítrico e láctico, em diferentes concentrações (0,25%, 0,5% e 0,75%). Os produtos de controlo e tratados foram testados quanto ao pH, humidade, capacidade de retenção de água (WHC) e volume de libertação de extrato (ERV), tendo também sido submetidos a avaliação sensorial. Concluiu-se que o ácido cítrico a 0,25% pode ser utilizado para marinar frango juntamente com outros ingredientes e que o frango marinado pode ser armazenado no frigorífico (4 ± 1 °C) durante 6 dias e no congelador (-18 ± 1 °C) durante mais de 2 meses sem qualquer perda de qualidade. 104 pp. Portugiesisch.
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Marynowanie to tradycyjny proces, w którym mi¿so miesza si¿ z ró¿nymi sk¿adnikami i przyprawami oraz sol¿ w celu przed¿u¿enia jego okresu przydatno¿ci do spo¿ycia oraz nadania mu okre¿lonego smaku i krucho¿ci. Niniejsze badanie miäo na…celu wy¿onienie najbardziej odpowiedniego kwasu organicznego w optymalnym st¿¿eniu do marynowania kawäków piersi kurczaka wraz z sol¿, przyprawami, dodatkami i miodem, a tak¿e zbadanie okresu przydatno¿ci do spo¿ycia marynowanego kurczaka przechowywanego w niskiej temperaturze. We wszystkich eksperymentach marynata próbek kontrolnych zawieräa wszystkie sk¿adniki z wyj¿tkiem kwasu. W eksperymencie I wypróbowano trzy kwasy organiczne, a mianowicie kwas octowy, cytrynowy i mlekowy, stosuj¿c je osobno w ró¿nych st¿¿eniach (0,25%, 0,5% i 0,75%). Produkty kontrolne i poddane dziäaniu kwasu zostäy zbadane pod k¿tem pH, wilgotno¿ci, zdolno¿ci zatrzymywania wody (WHC) oraz obj¿to¿ci uwalnianego ekstraktu (ERV), a tak¿e poddane ocenie sensorycznej. Stwierdzono, ¿e 0,25% kwas cytrynowy mo¿e by¿ stosowany do marynowania kurczaka wraz z innymi sk¿adnikami, a marynowany kurczak mo¿e by¿ przechowywany w lodówce (4 ± 1°C) przez 6 dni oraz w zamräarce (-18 ± 1°C) przez ponad 2 miesi¿ce bez utraty jako¿ci. 104 pp. Polnisch.
- Softcover
- Print on Demand
Seller: buchversandmimpf2000, Emtmannsberg, BAYE, Germanybuchversandmimpf2000
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Taschenbuch. Condition: Neu. This item is printed on demand - Print on Demand Titel. Neuware -Das Marinieren ist ein traditionelles Verfahren, bei dem Fleisch mit verschiedenen Zutaten und Gewürzen sowie Salz vermischt wird, um seine Haltbarkeit zu verlängern und ihm einen bestimmten Geschmack und eine besondere Zartheit zu verl…eihen. Die vorliegende Studie wurde konzipiert, um die am besten geeignete organische Säure in einer optimalen Konzentration zum Marinieren von Hähnchenbruststücken zusammen mit Salz, Gewürzen, Würzmitteln und Honig zu ermitteln und die Haltbarkeit von mariniertem Hähnchen bei Lagerung unter niedrigen Temperaturen zu untersuchen. In allen Versuchen enthielt die Marinade der Kontrollproben alle Zutaten mit Ausnahme der Säure. In Versuch I wurden drei organische Säuren, nämlich Essigsäure, Zitronensäure und Milchsäure, einzeln in verschiedenen Konzentrationen (0,25 %, 0,5 % und 0,75 %) getestet. Die Kontroll- und behandelten Produkte wurden auf pH-Wert, Feuchte, Wasserhaltevermögen (WHC) und Extraktfreisetzungsvolumen (ERV) untersucht und einer sensorischen Bewertung unterzogen. Es wurde der Schluss gezogen, dass 0,25 % Zitronensäure zusammen mit anderen Zutaten zum Marinieren von Hühnerfleisch verwendet werden kann und dass das marinierte Hühnerfleisch ohne Qualitätsverlust 6 Tage im Kühlschrank (4 ± 1 °C) und mehr als 2 Monate im Gefrierschrank (-18 ± 1 °C) gelagert werden kann. 108 pp. Deutsch.
