[request_ebook] Cork: Biology, Production and Uses

图书介绍

• Author: Helena Pereira
• Publisher: Elsevier
• Publish Date: 2007-05-10
• Pages: 346

Book Description
This comprehensive book describes cork as a natural product, as an industrial raw-materials, and as a wine bottle closure. From its formation in the outer bark of the cork oak tree to the properties that are of relevance to its use, cork is presented and explained including its physical and mechanical properties.

The industrial processing of cork from post-harvest procedures to the production of cork agglomerates and composites is described.

Intended as a reference book, this is the ideal compilation of scientific knowledge on state-of-the-art cork production and use

Key Features:
*Presents comprehensive coverage from cork formation to post-harvest procedures
*Explains the physical properties, mechanical properties and quality of cork
*Addresses topics of interest for those in food science, agriculture and forestry

Product Details

• Hardcover: 346 pages
• Publisher: Elsevier Science; 1 edition (May 10, 2007)
• Language: English
• ISBN-10: 0444529675
• ISBN-13: 978-0444529671
• Product Dimensions: 9.4 x 6.5 x 1.2 inches