Rathod, N. B. Et Al. 2022. Recent developments in non-thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2 , 774-790.

Rathod, N. B., Kulawik, P., ÖZOĞUL, Y., ÖZOĞUL, F., & Bekhit, A. E. A., (2022). Recent developments in non-thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2, 774-790.

Rathod, Nikheel Et Al. "Recent developments in non-thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure," INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2, 774-790, 2022

Rathod, Nikheel B. Et Al. "Recent developments in non-thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2, pp.774-790, 2022

Rathod, N. B. Et Al. (2022) . "Recent developments in non-thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure." INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY , vol.57, no.2, pp.774-790.

@article{article, author={Nikheel Bhojraj Rathod Et Al. }, title={Recent developments in non-thermal processing for seafood and seafood products: cold plasma, pulsed electric field and high hydrostatic pressure}, journal={INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY}, year=2022, pages={774-790} }