Rathod, N. B. Et Al. 2023. Nanoemulsion-based approach to preserve muscle food: A review with current knowledge. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.1, no.1 , 1-15.

Rathod, N. B., Meral, R., Siddiqui, S. A., Nirmal, N., & Ozogul, F., (2023). Nanoemulsion-based approach to preserve muscle food: A review with current knowledge. CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.1, no.1, 1-15.

Rathod, Nikheel Et Al. "Nanoemulsion-based approach to preserve muscle food: A review with current knowledge," CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.1, no.1, 1-15, 2023

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.1, no.1, pp.1-15, 2023

Rathod, N. B. Et Al. (2023) . "Nanoemulsion-based approach to preserve muscle food: A review with current knowledge." CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION , vol.1, no.1, pp.1-15.

@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=2023, pages={1-15} }