Cork: Biology, Production and Uses

Elsevier
Free sample

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 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
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Additional Information

Publisher
Elsevier
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Published on
Oct 13, 2011
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Pages
346
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ISBN
9780080476865
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Language
English
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Genres
Science / Life Sciences / Botany
Technology & Engineering / Agriculture / Forestry
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Content Protection
This content is DRM protected.
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Available on Android devices
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