|
|
|
Espresso Coffee - The Science of Quality (2nd edition)
Edited by Rinantonio Viani and Andrea Illy
Academic Press
December 2004
Hardback 398 pp ISBN 0123703719
£54.00
|
|
|
|
|
|
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.
Readership: Food researchers, food technologists, food chemists, and food biologists
Contents
|
|
|
|
