Cork: Biology, Production and Uses: Biology, Production and Uses

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Cork: Biology, Production and Uses: Biology, Production and Uses

By Pereira, Helena

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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

Subject: Professional, Career & Trade -> Food Technology -> Food Science

Cork: Biology, Production and Uses: Biology, Production and Uses
Publisher: Elsevier S & T 10/2011
Imprint: Elsevier Science
Language: English
Length: 346 pages

ISBN 10: 0444529675
ISBN 13: 9780444529671
Print ISBN: 9780444529671

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