Cork: Biology, Production and Uses (BOK)

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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. It presents a comprehensive coverage from cork formation to post-harvest procedures. It explains the physical properties, mechanical properties and quality of cork. It addresses topics of interest for those in food science, agriculture and forestry.


Språk Engelsk Engelsk Innbinding Innbundet
Utgitt 2007 Forlag
Elsevier Science & Technology
ISBN 9780444529671 Antall sider 346
Dimensjoner 16,5cm x 24cm x 2cm Vekt 776 gram
Leverandør Bertram Trading Ltd Andre medvirkende Helena Pereira
Emner og form Botany & plant sciences, Timber & wood processing