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Coffee: Recent Developments

Edited By: R. J. Clarke and Ronald Vitzhum
257 pages, Illus, figs, tabs
Publisher: Wiley-Blackwell
Coffee: Recent Developments
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  • Coffee: Recent Developments ISBN: 9780632055531 Hardback Dec 2001 Usually dispatched within 4 days
    £213.00
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About this book Contents Customer reviews Biography Related titles

About this book

Details recent advances in all major aspects of this crop.

Contents

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

Customer Reviews

Biography

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.

Edited By: R. J. Clarke and Ronald Vitzhum
257 pages, Illus, figs, tabs
Publisher: Wiley-Blackwell
Media reviews

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)

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