Article Versions Notes

Lamri M, Bhattacharya T, Boukid F, Chentir I, Dib AL, Das D, Djenane D, Gagaoua M. Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods. 2021; 10(11):2633. https://doi.org/10.3390/foods10112633

Lamri, Melisa, Tanima Bhattacharya, Fatma Boukid, Imene Chentir, Amira Leila Dib, Debashrita Das, Djamel Djenane, and Mohammed Gagaoua. 2021. "Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety" Foods 10, no. 11: 2633. https://doi.org/10.3390/foods10112633

Lamri, M., Bhattacharya, T., Boukid, F., Chentir, I., Dib, A. L., Das, D., Djenane, D., & Gagaoua, M. (2021). Nanotechnology as a Processing and Packaging Tool to Improve Meat Quality and Safety. Foods, 10(11), 2633. https://doi.org/10.3390/foods10112633