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
*Presents comprehensive coverage from cork formation to
*Explains the physical properties, mechanical properties and
quality of cork
*Addresses topics of interest for those in food science,
agriculture and forestry
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