Cork: Biology, Production and Uses (Hardcover)

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

General

Imprint:	Elsevier Science Ltd
Country of origin:	United Kingdom
Release date:	March 2007
First published:	2007
Editors:	Helena Pereira
Dimensions:	240 x 165 x 19mm (L x W x T)
Format:	Hardcover
Pages:	346
ISBN-13:	978-0-444-52967-1
Categories:	Books > Science & Mathematics > Biology, life sciences > Botany & plant sciences > General Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Timber & wood processing > General Books > Academic & Education > Professional & Technical > Agronomy & Agriculture
LSN:	0-444-52967-5
Barcode:	9780444529671

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