Coffee processing technology, by Michael Sivetz and H. Elliot Foo te.
Material type:
TextPublication details: Westport, Conn., : Avi Pub. Co., 1963.Description: 2 v. : ill., maps. ; 24 cmSubject(s): DDC classification: - 663.93
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Books - Open Access
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School of Food Technology, Nutrition and Bioengineering | 663.93 SIV (Browse shelf(Opens below)) | Available | 001267310 |
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| 663.32 HOU The biotechnology of malting and brewing / | 663.62 CHE Chemistry and technology of soft drinks and fruit juices / | 663.62 DEV | v. 3 Developments in soft drinks technology / | 663.93 SIV Coffee processing technology, | 664 COU Food : the chemistry of its components / | 664 DEM Principles of food chemistry / | 664 DEM Principles of food chemistry / |
Vol. 2 by Michael Sivetz only.
Includes bibliographical references and index.
v. 1. Fruit-green, roast, and soluble coffee.--v. 2. Aromatization, properties, brewing, decaffeination, plant design.
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