Hussain, S.A.; Wani, S.A.; Rafeh, S.; Adil, S.; Sofi, A.H.; Ghamry, H.I.; Wani, M.
Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles. Foods 2025, 14, 1076.
https://doi.org/10.3390/foods14061076
AMA Style
Hussain SA, Wani SA, Rafeh S, Adil S, Sofi AH, Ghamry HI, Wani M.
Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles. Foods. 2025; 14(6):1076.
https://doi.org/10.3390/foods14061076
Chicago/Turabian Style
Hussain, Syed A., Sarfaraz A. Wani, Sheikh Rafeh, Sheikh Adil, Asif H. Sofi, Heba I. Ghamry, and Manzoor Wani.
2025. "Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles" Foods 14, no. 6: 1076.
https://doi.org/10.3390/foods14061076
APA Style
Hussain, S. A., Wani, S. A., Rafeh, S., Adil, S., Sofi, A. H., Ghamry, H. I., & Wani, M.
(2025). Enhancing Meat Emulsion Quality and Storage Stability During Refrigeration Using Thyme and Oregano Essential Oil Nanoparticles. Foods, 14(6), 1076.
https://doi.org/10.3390/foods14061076