 |
|
| ESPRESSO COFFEE
| |
| | |
|
|
 The Science of Quality
To order this title, and for more information, click here
Second Edition
Edited By
Rinantonio Viani, Nestle Research Laboratories in Switzerland
Andrea Illy, Nestle Research Department and illycaffe
Description
Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, the second edition
of the successful Espresso Coffee will once again comprehensively cover the current status of the chemistry and technology of
espresso coffee. It comprehensively covers topics such as agronomy, green coffee processing, roasting/grinding, packaging, percolating
and decaffeination techniques. It provides a comprehensive resource for those interested in the fundamental notions of coffee quality;
with a point of reference given in the form of a detailed bibliography to provide direction to the wider literature.
Audience
Food researchers, food technologists, food chemists, and food biologists
Bibliographic & ordering Information
Hardbound, 398 pages, publication date: DEC-2004
ISBN-13: 978-0-12-370371-2
ISBN-10: 0-12-370371-9
Imprint: ACADEMIC PRESS
Price: Order form
USD 96.95
EUR 78.95
GBP 54.99
Books and book related electronic products are priced in US dollars (USD), euro (EUR), and Great Britain Pounds (GBP). USD prices apply to the Americas and Asia Pacific. EUR prices apply in Europe and the Middle East. GBP prices apply to the UK and all other countries.
See also information about conditions of sale & ordering procedures, and links to our regional sales offices.
090/910
Last update: 12 Jul 2008
|
|
| |
| | |
|
|
| |
