Rathod, N. B. Et Al. 2024. Nanoemulsion-based approach to preserve muscle food: A review with current knowledge. Critical Reviews in Food Science and Nutrition , vol.64, no.19 , 6812-6833.

Rathod, N. B., Meral, R., Siddiqui, S. A., Nirmal, N., & ÖZOĞUL, F., (2024). Nanoemulsion-based approach to preserve muscle food: A review with current knowledge. Critical Reviews in Food Science and Nutrition , vol.64, no.19, 6812-6833.

Rathod, Nikheel Et Al. "Nanoemulsion-based approach to preserve muscle food: A review with current knowledge," Critical Reviews in Food Science and Nutrition , vol.64, no.19, 6812-6833, 2024

Rathod, Nikheel B. Et Al. "Nanoemulsion-based approach to preserve muscle food: A review with current knowledge." Critical Reviews in Food Science and Nutrition , vol.64, no.19, pp.6812-6833, 2024

Rathod, N. B. Et Al. (2024) . "Nanoemulsion-based approach to preserve muscle food: A review with current knowledge." Critical Reviews in Food Science and Nutrition , vol.64, no.19, pp.6812-6833.

@article{article, author={Nikheel Bhojraj Rathod Et Al. }, title={Nanoemulsion-based approach to preserve muscle food: A review with current knowledge}, journal={Critical Reviews in Food Science and Nutrition}, year=2024, pages={6812-6833} }