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| book details |
Espresso Coffee: The Chemistry of Quality
Edited by Andrea Illy, Edited by R. Viani
| book description |
The book should be of use to food researchers, food technologists and managers working in, or entering into, the coffee industry. The book comprehensively covers the current status of the chemistry and technology of expresso coffee.;Aspects covered include: agronomy; green coffee processing; roasting/grinding; packaging; percolating; and decaffination techniques. The research and development/technology community should find the appendix of analytical chemical methods a useful guide.
| product details |
Normally shipped |
Publisher | Elsevier Science & Technology
Published date | 30 Nov 1995
Language |
Format | Hardback
Pages | 264
Dimensions | 216 x 133 x 25mm (L x W x H)
Weight | 636g
ISBN | 978-0-1237-0670-6
Readership Age |
BISAC | cooking / beverages / coffee & tea
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