Espresso coffee : the chemistry of quality
London : Academic Press, c1995
Abstract:
This unique book is a must for food researchers, food technologists, and managers working in, or entering into, the coffee industry. Written by leading coffee technology specialists in consultation with some of the world's biggest coffee manufacturers, 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. T ...; [read all]
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| Description | Espresso coffee : the chemistry of quality/ edited by Andrea Illy and Rinantonio Viani ; contributors Andrea Illy ... \et al.!. - London : Academic Press, c1995. - XIV, 253 p. : ill. ; 23 cm. |
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| ID file | 17049 |
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| Library | Inv. | Collocation | State | Status | Reservations |
|---|---|---|---|---|---|
| ALMA | 17049 | Fondo Willinger | Available | In library | None |