O G. Vitzthum Coffee: Recent Developments

ISBN 13: 9780632055531

Coffee: Recent Developments

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9780632055531: Coffee: Recent Developments

Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi--million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally--respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert. The book commences with three cutting--edge chapters covering non--volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly--emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix. 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. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a a must have referencea to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available. 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.

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Ronald Clarke, O. G. Vitzthum
Editore: John Wiley and Sons Ltd, United Kingdom (2001)
ISBN 10: 0632055537 ISBN 13: 9780632055531
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Descrizione libro John Wiley and Sons Ltd, United Kingdom, 2001. Hardback. Condizione libro: New. 248 x 190 mm. Language: English . Brand New Book. Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi--million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally--respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert. The book commences with three cutting--edge chapters covering non--volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly--emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix. 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. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a a must have referencea to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available. 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. Codice libro della libreria AAH9780632055531

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Ronald Clarke
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ISBN 10: 0632055537 ISBN 13: 9780632055531
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Descrizione libro Wileyand#8211;Blackwell, 2001. HRD. Condizione libro: New. New Book. Shipped from UK in 4 to 14 days. Established seller since 2000. Codice libro della libreria FW-9780632055531

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Ronald Clarke, O. G. Vitzthum
Editore: John Wiley and Sons Ltd, United Kingdom (2001)
ISBN 10: 0632055537 ISBN 13: 9780632055531
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Descrizione libro John Wiley and Sons Ltd, United Kingdom, 2001. Hardback. Condizione libro: New. 248 x 190 mm. Language: English . Brand New Book. Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi--million dollar world industry. This exciting new book brings together in one volume the most important recent developments affecting the crop. Contributions from around 20 internationally--respected coffee scientists and technologists from around the world provide a vast wealth of new information in the subject areas in which they are expert. The book commences with three cutting--edge chapters covering non--volatile and volatile compounds that determine the flavour of coffee. Chapters covering technology follow, including comprehensive information on developments in roasting techniques, decaffeination, the science and technology of instant coffee and home / catering beverage preparation. The physiological effects of coffee drinking are considered in a fascinating chapter on coffee and health. Agronomic aspects of coffee breeding and growing are covered specifically in chapters concentrating on these aspects, particularly focussing on newly--emerging molecular and cellular techniques. Finally, recent activities of some international organisations are reviewed in a lengthy appendix. 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. The book is a vital tool for food scientists, food technologists and agricultural scientists and the commercially important information included in the book makes it a a must have referencea to all food companies involved with coffee. All libraries in universities, and research stations where any aspect of the coffee crop is studied or taught should have copies of the book available. 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. Codice libro della libreria AAH9780632055531

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Clarke
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ISBN 10: 0632055537 ISBN 13: 9780632055531
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Descrizione libro John Wiley & Sons, 2016. Paperback. Condizione libro: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Codice libro della libreria ria9780632055531_lsuk

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R.J. Clarke
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Descrizione libro 2001. Hardcover. Condizione libro: New. 1st. 184mm x 21mm x 262mm. Hardcover. Coffee, one of the most commercially important crops grown, is distributed and traded globally in a multi-million dollar world industry. This exciting new book brings together.Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability. 272 pages. 0.680. Codice libro della libreria 9780632055531

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Ronald Clarke
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Descrizione libro Wileyand#8211;Blackwell, 2001. HRD. Condizione libro: New. New Book.Shipped from US within 10 to 14 business days.THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice libro della libreria IP-9780632055531

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Ronald Clarke, O. G. Vitzthum
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Descrizione libro Wiley-Blackwell, 2001. Hardcover. Condizione libro: New. 1. Codice libro della libreria DADAX0632055537

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Clarke, Ronald, Vitzthum, O. G.
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Descrizione libro Wiley-Blackwell, 2017. Hardcover. Condizione libro: New. This item is printed on demand. Codice libro della libreria P110632055537

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RONALD CLARKE
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Descrizione libro 2001. Hardback. Condizione libro: NEW. 9780632055531 This listing is a new book, a title currently in-print which we order directly and immediately from the publisher. Codice libro della libreria HTANDREE0754220

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Ronald Clarke/ O. G. Vitzthum
Editore: Blackwell Pub (2001)
ISBN 10: 0632055537 ISBN 13: 9780632055531
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Descrizione libro Blackwell Pub, 2001. Hardcover. Condizione libro: Brand New. 1st edition. 272 pages. 9.75x7.50x0.75 inches. In Stock. Codice libro della libreria __0632055537

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