E-BOOK

Espresso coffee the science of quality

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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.

Chapters Include: Quality of espresso coffee; The plant; The raw bean; Roasting; Grinding; Packaging; Percolation; The cup; Physiology

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Ketersediaan

EBOOK00294INST-LIB

Perpustakaan Instiper

Tersedia

Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

USA : Elsevier Academic Press., 2005

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

0-12-370371-9

Klasifikasi

NONE

Tipe Isi

text

Tipe Media

E-BOOK

Tipe Pembawa

online resource

Edisi

SECOND

Subjek

COFFEE

Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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