An experiment was conducted during two consecutive years of kharif 2012 and 2013 at Agricultural Research Station, Banswara to find out the suitable drip irrigation regimes and optimum nitrogen dose for Bt cotton. The experiment was laid-out in split plot design with four replications having twelve treatment combinations. Results revealed that, the application of irrigation at 0.6 ET gave significantly higher seed cotton yield (1989 kg/ha) as compared to irrigation regime of 1.0 ET and surface irrigation (control),but it was found at par with application of irrigation at 0.8 ET (1905 kg/ha). Increasing the seed cotton yield of Bt cotton with increasing of nitrogen levels from 50% RDN & K to 100% RDN & K. The maximum seed cotton yield (2068 kg/ha) was recorded under application of 100% RDN & K over application of 75% and 50% RDN & K (1673and 1448kg/ha), respectively in the pooled analysis. Application of irrigation regime 0.6 ET and 0.8 ET were recorded higher net return (Rs.48598/- and 46458/- ha^-1) and B: C ratio (2.31 and 2.30) over irrigation regime 1.0 ET and surface method (control). Significantly higher net return (Rs. 50380/- ha^-1) and B: C ratio (2.29) was recorded under application of 100% RDN&K over 75% and 50% RDN&K net return (Rs. 37538/- and 30680/- ha^-1) and B: C ratio (1.79 and 1.53), respectively in the pooled analysis.This study evaluated the use of lemongrass oil (0.5, 0.75 and 1%) in the formulation of camel burger on some chemical, physical, microbiological and sensory characteristic during cold storage at 4°C for 12 days. Increased the level of lemongrass improved the physical properties of camel burger. The lowest cooking loss and reduction in diameter % was found in camel burger formulated with lemongrass oil. During cold storage TBA and TVBN values were significantly increased as the time of storage increased but camel burger formulated with lemongrass oil had the lowest values than control sample. Cambuger formulated with 1% lemongrass showed the lowest total bacterial count than the other samples. Sensory evaluation of camel burger samples showed that camburger formulated with 1% lemongrass recorded the highest score for aroma, taste, color, texture and overall acceptability while, the control burger had the lowest score.

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