| Description |
1 online resource (289 p.) |
| Summary |
This book covers all the aspects of RTE from statistics, method of production, mechanization, thermal and non-thermal processing, gluten free, consumer behaviour, control of food borne illness and hygiene, packaging requirements, improved functionalization to application of nanotechnology |
| Notes |
Description based upon print version of record |
| Form |
Electronic book
|
| Author |
Kumar, Pradyuman
|
|
Singh, Ajay
|
| ISBN |
9781040184981 |
|
1040184987 |
|
