Sanjod kumar mendiratta
Acting Head
Department of Livestock Products Technology
Indian Veterinary Research Institute
India
Biography
Dr. Sanjod Kumar Mendiratta is currently working as a Acting Head in the Department of Department of Livestock Products Technology, Veterinary Research Institute , India. His research interests includes Veterinar Science, Veterinar Research, Meat Technology (Products Processing & Quality Improvement). He /she is serving as an editorial member and reviewer of several international reputed journals. Dr. Sanjod Kumar Mendiratta is the member of many international affiliations. He/ She has successfully completed his Administrative responsibilities. He /she has authored of many research articles/books related to Veterinar Science, Veterinar Research, Meat Technology (Products Processing & Quality Improvement).
Research Interest
Veterinar Science, Veterinar Research, Meat Technology (Products Processing & Quality Improvement)
Publications
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Mendiratta, S.K., Lakshmanan, V. and Kesava Rao, V. (1999), Effect of postmortem calcium chloride injection on tenderization of sheep meat., J. Food Sci. Tech. 36(2), 149-151.
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Mendiratta, S.K., Sushil Kumar, Keshri, R.C. and Sharma, B.D. (1998). Comparative efficacy of microwave oven for cooking of chicken meat. Fleischwirtschaft International 6: 31-32
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Mendiratta, S.K., Kesava Rao, V. and Lakshmanan, V. (1997). Effect of calcium chloride injection / marination on tenderization of buffalo meat. Indian J. Anim. Sci. 67 (2): 172-174.
