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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 coveri.

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  • "Coffee: recent developments"

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  • "A considerable period of time has now passed since lhe publication of six volumes upon ali lhe technical aspects of coffee (Chemistry -Technology -Physiology -Agronomy -Related Beverages -Commercial and Technico-legai) by Clarke and Macrae (Ed.), 1985- 8; and indeed since other major comprehensive volumes on coffee by Oifford and Willson (Ed.), 1985; and by Sivetz and Oesrosier in 1979. Sadly, Robert Macrae was to die at an early age in 1995, and bis lit- erary and scientific work is sorely missed. The present editors considered that lhe time is now well due for an update on lhe topics covered by these volumes. Since 1987, seven Colloquia, organised by lhe Association Scientifique lntemationale du Café, on coffee, have been held, with some 500 papers published in their Proceedings. Accordingly, we have been fortunate enough to secure lhe contributions of more than 15 intemationally respected coffee scientists and technologists around lhe world to provide our readers with generally new information in lhe various arcas in which they are expert."
  • "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 coveri."@en

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  • "Aufsatzsammlung"
  • "Electronic books"@en

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  • "Coffee recent developments"@en
  • "Coffee recent developments"
  • "Coffee : recent developments$nElektronische Ressource"
  • "Coffee : recent developments"
  • "Coffee : recent developments"@en
  • "Coffee Recent Developments"
  • "Coffee Recent Developments"@en