Edited By: R. J. Clarke and Ronald Vitzhum
257 pages, Illus, figs, tabs
Details recent advances in all major aspects of this crop.
A"The editors of Coffee: Recent Developments have drawn together a comprehensive and extremely important book that should be on the shelves of all those involved in coffee.A" ( Cafe Culture, September 2009)
Chemistry I: Non-volatile compounds; Chemistry II: Non-volatile compounds; Chemistry III: Volatile compounds; Technology I: Roasting; Technology II: Decaffeination of coffee; Technology III: Instant Coffee: Technology IV: Beverage preparation; Health effects and safety considerations; Agronomy I: Coffee breeding Practices; Agronomy II: Developmental and cell biology; Agronomy III: Molecular Biology; Appendices: International Standards Organization (ISO); International Coffee Organization (ICO); Units and Numerals; Index
There are currently no reviews for this product. Be the first to review this product!
R. J. Clarke, also co--editor of the widely--acclaimed six--volume work Coffee published between 1985 and 1988, is a consultant based in Chichester U. K. O. G. Vitzthum, formerly Director of Coffee Chemistry Research worldwide at Kraft, Jacobs, Suchard in Bremen, Germany is Honorary Professor at the Technical University of Braunsweig, Germany and Scientific Secretary of the Association Scientifique Internationale du Cafe (ASIC), in Paris France.
Your orders support book donation projects
I will not hesitate to use you again or recommend you to others.
Search and browse over 110,000 wildlife and science products
Multi-currency. Secure worldwide shipping
Wildlife, science and conservation since 1985